Prepare the Vegetables - wash, peel and dice or slice to small pieces, rounds or cubes. Finally chop the fresh dill

In a large soup pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery and carrots to the pot and sauté until soft and translucent, about 5 - 7 minutes.

Add the chopped potatoes and dill pickles to the pot. Stir to combine and sauté for an additional 2-3 minutes to allow the flavors to meld.

Pour in the broth and pickle juice, ensuring that the vegetables are fully covered. Add the allspice berries and bay leaf to the pot. Season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for about 20-25 minutes, or until the vegetables are tender.

Once the vegetables are cooked through, remove the pot from the heat.

If desired, use a ladle and remove about a cup of the soup and blend it until smooth in a blender or with an immersion blender

In a separate bowl gradually add the sour cream to the blended cup of soup stirring continuously to temper it.

Pour the tempered cream mixture back into the soup pot and stir until fully incorporated.