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How to cook with a Kotlich

Ukrainian summers of my childhood are unimaginable without food cooked outside in the wild by the River Dieper. We would fish and then cook yushka - an aromatic fish broth cooked over embers in a large couldron which we called ‘kazan’ aka kotlich. Those were unforgettable experiences, that I am so keen to recreate with my young family in the UK.

Olia Hercules recipe books Mamushka and Kaukasis

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