Rybna Yushka (Eastern European Fish Soup)
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Soup
Lunch
Dinner
Eastern Europe
Hard
High Protein
Did you know?
Traditional fish soups were often cooked outdoors by riverside fishermen using the day's catch and a simple pot over a fire.
Method
Add water, onion, carrot, celery, bay leaf, and peppercorns to a large pot and bring to a simmer.
Cook the vegetables for 20 minutes to build the broth.
Add the potatoes and continue simmering until nearly tender.
Gently add the fish pieces and cook for 8-10 minutes until just done.
Season with salt and add chopped dill.
Remove the bay leaf and serve the soup hot with lemon if desired.
Nutrition per serving
290
kcal
24
g protein
25
g carbs
10
g fat
Approximate values, not medical advice.
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Allergen information is provided for informational purposes only and may not be complete or up to date.
Always verify ingredients directly before consumption.