A traditional Ukrainian fish soup made with crucian carp or carp, simmered with vegetables, herbs, and spices. This rustic dish is especially popular in the Polissya and Central regions of Ukraine, often cooked outdoors over an open fire.
Prepare the fish. Clean the fish, remove gills, and wash well. Cut into large pieces.
Cook the broth. Place fish in a pot with 2 liters of cold water. Bring to a boil, remove foam, add bay leaves and peppercorns.
Add vegetables. Peel and dice potatoes, slice carrot and parsley root, add to broth. Cook for 20 minutes.
Add onion for aroma. Add whole peeled onion to soup, cook another 10–15 minutes, then remove it.
Season and rest. Add salt to taste, turn off heat, let soup rest for 10 minutes before serving.
Serve. Garnish with fresh dill and parsley, serve with bread or lemon slices.