Chop carrots, celery, onion, garlic, dill pickles, and baby potatoes.
Add veggies to a large pot and cook them for a few minutes until soft.
Add potatoes and garlic.
Add spices.
Cover with chicken stock and let it simmer until the potatoes are cooked.
Add pickles and fresh dill.
Add dill pickle juice.
Mix sour cream and flour with hot water to thicken the soup.
Slowly add the sour cream and flour mixture to the soup.
Serve with extra pickles and dill on top.
