In a soup pot place baby ribs and cover with water or stock
Add leeks, parsnips cut in a half (you will want to remove them once the soup is cooked)
Add chopped carrots, celery and potatoes
Add parsley springs, bay leaves, allspice
Cover and cook until meat is cooked and veggies are soft
You can add some salt and pepper at this point but be prepared to finish seasoning once the pickles are added to the soup
In a separate sauce pan melt the butter and add shredded pickles
Cook for about 5 minutes
Add as much water to only slightly cover the pickles and cook for another 15 minutes
Once everything is cooked and soft, add pickles to the broth
At this point you should adjust seasoning with salt, pepper and optionally with water from the cucumbers brine
You may want to remove parsnip and leeks so they are not getting in your way
In a cap add cream and optionally flour (I skipped flour for my version) and mix together
Start adding a little bit of soup into this cap and mix well
Repeat this until you almost have the whole cap of soup with cream mixture
Then just pour it into the soup and mix well
Add dill and serve immediately