Yushka — Fisherman's Perch Fillets Soup with Carrots & Potatoes

Ingredients

• 1½ lb Perch Fillets, cut in large pieces
• 3 Potatoes, cubed
• 2 Carrots, sliced into coins
• 1 onion, halved
• 8 cups water
• 2 bay leaves
• 10 black peppercorns
• 2 tbsp butter
• 3 tbsp chopped dill
• 1 lemon, in wedges
• Salt

Method

1. Bring the water to a simmer with the onion halves, bay, peppercorns, and 2 tsp salt. Add the Carrots and Potatoes and cook 15 minutes, until the potato edges soften.
2. Keep the pot at a lazy simmer — never a rolling boil — or the broth goes cloudy and the fish shreds.
3. Slide in the Perch Fillets and poach 6–8 minutes, until it flakes at a gentle nudge and reads 145°F (63°C).
4. Take the pot off the heat, fish out the onion halves and bay leaves, and swirl in the butter until it disappears.
5. Shower with dill, taste for salt one last time, and serve with lemon wedges and dark bread.