How to make it
6 steps. Take it one step at a time.
Separate the fish heads and tails from the fillets
Separate the fish heads and tails from the fillets. Remove gills and eyes from the heads. Cut the fillets into large bite-sized chunks.
Place the water in a large pot
Place the water in a large pot and add the fish heads, tails, whole onion, bay leaves, and black peppercorns. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes. Periodically skim off any foam that rises to the surface.
25 minCarefully strain the broth through a fine-mesh sieve or cheesecloth
Carefully strain the broth through a fine-mesh sieve or cheesecloth into a clean pot. Discard the boiled fish parts, onion, and spices.
Bring the strained broth back
Bring the strained broth back to a boil. Add the diced potatoes and carrot rounds. Simmer for about 12 minutes until the vegetables are nearly tender.
12 minAdd the fish fillets and smashed garlic
Add the fish fillets and smashed garlic to the pot. Cook for another 5-7 minutes until the fish is cooked through and flakes easily.
7 minSeason with salt
Season with salt to taste. Stir in the chopped dill or parsley. Turn off the heat and let the Yushka rest covered for 5-10 minutes before serving to allow the flavors to meld.
10 min
A little kitchen wisdom
For the best result, use a combination of different fresh-water fish. Always remove the gills from the fish heads to prevent bitterness in the broth. If you want a perfectly clear broth, strain it through a cheesecloth.
