Heat pan over medium or medium-high heat (depending on how hot your burner gets). Add beef, celery and 1.5 teaspoons sea salt. Cook, breaking up the beef into smaller pieces, until most of the pink is gone, about 5 to 8 minutes. (The small amount of fat in the ground beef renders over the heat, so no added fat is needed in the pan to cook the celery.)

Add carrot, ginger powder and dried dill. Stir briefly to mix.

Add water, potatoes and remaining sea salt, and stir. Bring to a simmer, then lower heat so soup simmers when covered. Cover, and cook slowly 15 minutes, until potatoes are cooked through, but not mushy. Lower heat during the cooking process if the soup is boiling.

Add dill pickles and pickle juice, and slowly simmer, stirring once or twice, 5 more minutes.