Hits of the Gastronomic Rows at the National Centre RUSSIA: soups
The gastronomic part of the exposition "Journey Across Russia" at the National Centre RUSSIA allows guests to literally taste the country. In the thematic zones "South," "North," "West," and "East," traditional dishes from different corners of Russia are presented. In each zone, you can order a complete meal that includes all its traditional components: a cold appetizer, main course, dessert, drink, and soup, explained the curator of the project "Journey Across Russia. Food" Yekaterina Shapovalova.
"In Russia, there is a cult of first courses, in the culture of every people of our multinational country, there are dishes in the 'soup' category — it is a nationwide tradition. The instructions from our grandmothers and mothers 'Eat the first course!' are part of our cultural code. And while in childhood not everyone appreciates first courses, with age, soups become an important part and dishes not only loved but also vital for the majority. Shchi, ukha, kalya, borsch, buhler, solyanka, zatiruha, gribovnica, lyvzha, tokmach, as well as cold summer okroshka, botvinya, svekolnik... Russians are second in the world in soup consumption, only beaten by China due to population size. In terms of the spread of soup consumption culture, we and China undoubtedly lead the world," noted Yekaterina Shapovalova.
In the gastronomic zone "South," guests are greeted with a hearty, flavorful, and warming dish of the Turkic peoples, shurpa. In the southern regions of Russia, this dish is prepared everywhere — a fragrant broth with lamb or beef (our variant is with beef), fresh herbs, and spices. The cheese soup with chicken and vegetables from the "South" menu is recommended by chefs for our young guests to try.
The first courses in the "West" gastronomic space take guests to the shores of the Baltic Sea, where you can try Baltic fish soup with cod and pink salmon. Fresh summer green shchi with sorrel, on beef broth, garnished with a beaten egg, are gaining popularity rapidly.
In the "East" menu, Far Eastern fish soup is an encyclopedia of Far Eastern cuisine. The rich Russian soup includes: the pride of Russia's fishing industry pollock, Kamchatka sockeye salmon, Commander squid, Magadan shrimp, sea scallop, and Kamchatka crab.
The harsh but generous "North" offers a hunter's version of the widely known first-course solyanka. "Taiga solyanka" is a thick warming soup with Taimyr venison, pine nuts, and lingonberries.
We remind you that the team of the Gastronomic Rows is preparing a programme of gastronomic performances and festivals "Learning Russia's Culinary Language" for the guests of the National Centre RUSSIA, within which a whole series of culinary master classes will be dedicated to soups.
The Gastronomic Rows at the National Centre RUSSIA are open every day, except Monday, from 10:00 to 21:00.
The National Centre RUSSIA will host a series of presentations titled "Journey Across Russia's Gastronomic Festivals."
The National Centre RUSSIA today meets the needs of various professional communities for communication and exchange of experience.
During the tour of the expansive exposition, the Chairman of the Government highlighted the significance of the display.
