Polish pickle soup from Fermented Vegetables, 10th Anniversary Edition: Creative Recipes for Fermenting 72 Vegetables, Fruits, & Herbs in Brined Pickles, Chutneys, Kimchis, Krauts, Pastes & Relishes (page 403) by Kirsten K. Shockey and Christopher Shockey

  • scallions
  • mustard seeds
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute vegetarian broth for chicken broth, sunflower oil for butter for a vegetarian/vegan option, and "New York deli-style pickles" recipe on P216 for lacto-fermented dill pickles.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetarian broth for chicken broth, sunflower oil for butter for a vegetarian/vegan option, and "New York deli-style pickles" recipe on P216 for lacto-fermented dill pickles.

  • Ganga108 on January 09, 2026

    Shockey has included a variation on this soup in her 30-Day Fermentation Challenge. I am making my own version using ferments other than the dill pickles and some rich vegetarian stock I have in the freezer. Healthy and delicious.

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