A delicate, clear fish broth made from freshwater fish with potatoes and herbs — the quintessential Ukrainian fisherman's soup.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep bowl
Garnishes: fresh dill, parsley
Accompaniments: crusty bread
Instructions
-
1
Bring water to a boil with onion, carrot, bay leaf, and peppercorns. Simmer 10 minutes.
-
2
Add cubed potatoes and cook for 10 minutes.
-
3
Gently add fish pieces and simmer on low heat for 15 minutes. Do not stir — gently shake the pot if needed.
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4
Season with salt. Remove from heat.
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5
Serve in bowls with fish pieces, potatoes, and a generous sprinkle of fresh dill and parsley.
Did You Know?
Ukrainian fishermen believe the best yushka must be made on the riverbank with the freshest catch — fish that has never been refrigerated.
Chef's Notes
Equipment Tips
- large pot
- sharp knife
- ladle
Garnishing
fresh dill, parsley
Accompaniments
crusty bread
The Story Behind Юшка
Yushka is one of the most ancient Ukrainian soups, predating borscht in historical records. The word 'yushka' itself is an old Ukrainian term for broth or liquid, and the dish reflects Ukraine's rich freshwater fishing traditions along the Dnipro, Desna, and other major rivers.
Traditionally a fisherman's meal cooked directly on the riverbank in a single pot over an open fire, yushka represents the simplest and purest form of Ukrainian soup-making.
Today yushka is celebrated as a light, elegant alternative to heavier Ukrainian soups, and appears on fine dining menus alongside rustic riverside versions.
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