Pomakukha, saika, and Russian lomot: main courses that became hits at the Gastronomic Rows of the National Centre RUSSIA
Dishes reflecting the rich culinary legacy of various regions are presented in the space "Journey Across Russia. Food" at the National Centre RUSSIA. The Gastronomic Rows are divided into "South," "North," "West," and "East."
Visitors can try a wide variety of main courses to suit every taste. The chef of the "South" and "West" zones of the "Journey Across Russia. Food" space, Rafail Yakupov, says that the most popular dishes among guests are Sochi mussels, Kuban chopped cutlets, posikunchiki, and kalachi with fillings such as Bryansk-style shredded beef, braised turkey, and Karelian trout.
"In the 'West' zone, there is my signature dish, my own invention — a sausage in a potato coat. Instead of dough, we use mashed potatoes with cheese. In the 'South' zone, our menu includes vareniki dumplings with potatoes, fried onions, and cracklings made from Kuban pork belly. The pork leg is delivered from southern Russia. All the vareniki, pelmeni, chebureki, chudu, and kurze are handmade. Chudu and kurze are traditional Dagestani dishes made from dough with various fillings, including halal," said Rafail Yakupov.
The brand chef of the "East" zone of the "Journey Across Russia. Food" space, Svetlana Bokova, noted that crabs and sockeye salmon are delivered from Kamchatka, smelt from the Khabarovsk region, Commander squid from Sakhalin, pollock from the Primorye region, and venison is supplied from the Republic of Sakha (Yakutia).
"The second dish most often ordered by visitors is saika with seafood. This temporarily forgotten Russian baked good, in our version, is made from choux dough with the addition of potatoes, and inside it is a thick fish sauce with sockeye salmon, pollock, Magadan shrimp, Commander squid, and pink salmon roe. We offer three types of dumplings with Far Eastern products: with crab and crab sauce, with chinook salmon and Commander squid, with venison and eagle fern," shares Svetlana Bokova.
In the 'North' zone, you can try Russian lomti (bread slices) with Arctic venison, Karelia trout, Tambov ham, northern shrimp, cold-smoked duck, fried shrimp from the Barents Sea, the taste of childhood for all Russians — Russian fried potatoes with two dozen different toppings, and dumplings with lingonberries. According to the sous-chef of the 'North' zone of the 'Journey Across Russia. Food' space, Kristina Burmistenko, the most popular dish is black dumplings with venison and lingonberry sauce.
"Russian lomti is a special potato bread, very tender and airy, even the crust is soft. The presented fillings come from different regions of our country: Taimyr venison — from the Krasnoyarsk region, trout — from the Republic of Karelia, shrimp — from the Murmansk region along the shores of the Barents Sea, as well as national product brands — Tambov ham, Karelia trout. Fried potatoes can be complemented with Russian pickles: pickled tomatoes, cabbage, mushrooms, fried onions and venison, as well as lard, ham, duck, trout, and sauces," describes Kristina Burmistenko.
Additionally, the sous-chef recommends tasting Russian pots — pomakukha and cabbage rolls with venison. Pomakukha is a dish from the Russian subethnos of Pomors, and its ingredients include potatoes, black halibut, Far Eastern pollock, and cream sauce, served with potato bread.
The Gastronomic Rows at the National Centre RUSSIA are open every day except Monday, from 10:00 to 21:00."
