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Kotlich cooking competition, Backa Topola 2012

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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Kotlich cooking competition, Backa Topola 2012

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