Heat 2 tbsp vegetable oil in a medium sized stock pot over medium high heat.
Add 1/2 large onion, chopped, and stir to combine. Sauté onions until they begin to color, about 5 minutes. Then add 2 cloves grated garlic and stir. Cook for about 1 minute or until the garlic becomes fragrant.
Add 1 medium carrot, diced, 1/2 lb ham, diced, and 1 medium russet or baking potato, 3 medium pickles all diced all about the same size. Stir to combine. Season with 1 tsp freshy ground black pepper.
Add 1 cup pickle juice and 2 cups chicken stock. Stir to combine and the bring to a boil, reduce heat to a simmer, cover with a lid propped open with a wooden spoon and cook for about 15-20 minutes or until the carrots and the potatoes are soft.
Mix 3 tbsp full fat sour cream, 1 tbsp flour, 1/2 tsp grainy mustard and enough water to make a pouring consistency, maybe 3-4 tablespoons of water.
Temper the sour cream mixture by adding 2-3 ladles of soup broth, one ladle at a time and mixing with a wire whisk after each addition, then add the sour cream mixture all at once to the soup and stir until the soup slightly thickens.
Taste for seasoning, if the soup seems a little tart, add 1 pinch sugar and stir to combine.
Garnish with chopped dill.
