Top dishes of the Gastronomic Rows at the National Centre RUSSIA: shurpa
The
"Journey Across Russia. Food" Gastronomic Rows at the National Centre
RUSSIA, divided into four thematic zones — "South",
"North", "West", and "East" — invite guests to
discover the popular dishes and culinary traditions of the entire country.
Soups are
traditionally among the bestsellers at the Gastronomic Rows, and one of the
most popular is shurpa, featured in the "South" menu. Rich, hearty,
with a hint of smoke and spice, this soup embodies a special atmosphere — warm,
generous, and hospitable. Across Russia, shurpa is often cooked outdoors,
during hunting trips or festive gatherings. A large pot, a shared meal, and the
customary story about how to make it properly are all part of the local flavor
and a powerful symbol of generosity and unity.
Shurpa
consists of a fatty broth, an abundance of meat (typically lamb), and
vegetables (bell pepper, onion, carrot, and potato). One of the distinctive
features of this dish is that all the vegetables are added to the pot without
being sautéed beforehand — they are either coarsely chopped or placed whole
into the soup.
This
hearty, flavorful, and warming dish of the Turkic peoples became widespread
during the Soviet period in the history of our country.
"In
the beginning, the meat along with the bones is boiled for about two hours —
this gives the dish its richness and aroma. Then we add onions and carrots, and
finally — sweet bell peppers. We serve the finished dish with toasted bread and
adjika, and sprinkle it with fresh herbs. The shurpa turns out very rich and
delicious — all our guests are happy," said Sergei Melnikov, deputy chef
of the "South" gastronomic zone.
Anyone who
has often visited the southern regions of Russia has surely come across the
most authentic versions of shurpa in guest houses, at markets, local fairs and
festivals, or in roadside cafes.
"In
Gorno-Altaisk, at the 'Mother Earth' festival, we were served 'sorpo', and we
tried 'Tatar-style' and 'Bashkir-style' shurpa at local celebrations — made
with goose meat or with lamb and chickpeas. In Dagestan, this hearty soup is
called churpa, and its varieties can include lentils and sorrel. In Chechen cuisine,
there is nokhchi chorp. The traditional Karachay soup of freshly butchered
lamb, k’oy shorpa, is often cooked in cast iron cauldrons over open fire in
roadside eateries. There are dozens, if not hundreds of variations! Every cook
has their own recipe, and you can’t really claim to know the 'correct' version
of this dish. Even now, I’m trying to recall all the kinds of shurpa our team
has tasted at festivals across different parts of the country — and I’m sure
there are as many ways to pronounce its name as there are recipes," shared
Yekaterina Shapovalova, curator of the "Journey Across Russia. Food"
project at the National Centre RUSSIA.
The
Gastronomic Rows at the National Centre RUSSIA are open every day except
Monday, from 10:00 to 21:00.
