Yushka is a traditional Ukrainian pottage. Earlier 'yushka' was a name for meat and fish broths that were basis for the majority of liquid dishes, in particular for ukha. Later, however, potatoes and other vegetables, pasta, beans, mushrooms and various cereals became yushka's components.
Yushka is cooked differently in different regions of Ukraine and new ingredients are constantly added to it. Thus, there are Poltava yushka (with dumplings), Zaporizhian yushka (with salo), Kherson yushka (with salmon) and so on.
Yushka is a first course traditionally served with sour cream sprinkled with herbs.
Meat stock 2 l
Potatoes 5 pieces
Carrot 1 pieces
Onions 2 pieces
Salted pork fat 100 g
Flour 1 glass
Egg 1 pieces
Water 0.5 glass
Salt to taste
Stages of cooking
Make dough for galushkas: combine the flour with egg, and then add the water and season with salt.
Roll the 2 cm thick dough, and then cut it into 1x1.5 cm pieces.
Put the diced potatoes, carrot into the boiling meat broth. Five mins later, add the galushkas.
Cook over medium heat for 20 mins. Then season with salt, spices and salted pork fat, previously fried with minced onion.
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