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.
Ingredients
Potatoes 5 pieces
Zucchini 1 pieces
Tomatoes 3 pieces
Carrot 1 pieces
Onions 1 pieces
Root parsley 1 pieces
Dairy butter 3 tbsp
Smetana (sour cream) 6 tbsp
Meat stock 2 l
Salt to taste
Ground black pepper to taste
Bay leaf to taste
Verdure to taste
Stages of cooking
1
Put the wedged potatoes in the boiling stock, cook for 10 mins. Add the peeled and sliced widthwise marrows.
2
Shred the onion, carrot, parsley root. Fry in dairy butter.
3
Add the browned onion, carrot, parsley root, wedged tomatoes to the stock. Season it with salt, pepper and bay leaf and then cook for 3-5 mins.
4
Serve with sour cream and chopped herbs.
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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
