A clear, golden Ukrainian fisherman's soup simmered from freshwater fish such as carp, perch or catfish with potatoes, onion, carrot and a fragrant bay-and-pepper broth. It is traditionally finished beside an open fire, sometimes with a splash of vodka and a smoking ember dipped in for aroma.
Yushka is one of the oldest dishes of the Ukrainian table, born on the banks of the Dnipro and Danube where fishermen cooked the day's catch in a cauldron over open flame. The Zaporozhian Cossacks prized it as a campfire staple, and the custom of plunging a glowing log into the pot to lend a smoky note survives among anglers to this day.
A delicate, crystal-clear broth tasting cleanly of river fish, sweet onion and earthy potato. The dill and pepper keep it bright, while the faint whisper of woodsmoke and vodka gives it that unmistakable campfire soul.
Simmering fish heads and trimmings first extracts gelatin and flavor that gives the broth body and clarity without clouding it. Gently poaching the fillets afterward keeps the flesh tender and the soup clear rather than muddy.
Variations
Carp, perch, pike or catfish versions, a richer triple-fish Cossack yushka, a tomato-tinted southern style, versions with millet added
On the Palate
Where Rybna Yushka sits in the Ukrainian flavor cloud
Ingredients
Serves 4
How it's made
8 steps · 20 min
- 115 min
Clean and gut the fish, cutting larger fish into thick steaks and reserving the heads for the broth.
- 215 min
Simmer the fish heads and trimmings in salted water with a bay leaf for fifteen minutes, then strain out the solids.
Watch outSimmer the heads only fifteen minutes and strain — boil them hard or long and the broth turns cloudy instead of clear.
- 312 min
Add diced potatoes, sliced onion and carrot to the strained broth and simmer until the potatoes are nearly tender.
- 48 min
Lower the fish pieces into the gently bubbling broth and poach them carefully so they stay intact.
Watch outSlide the fish into broth that's just trembling, not rolling — a hard boil breaks the pieces apart and clouds the soup.
- 56 min
Season with black peppercorns, bay leaf and salt, simmering just until the fish is cooked through.
- 62 min
Stir in a handful of chopped dill and parsley off the heat.
Watch outStir the dill in off the heat — its fresh green aroma cooks away if it sits in the boiling pot.
- 72 min
For tradition, briefly dip a glowing hardwood ember into the pot or add a small splash of vodka for aroma.
- 85 min
Rest the soup a few minutes, then serve hot with dark bread.
