Potatoes were brought to Russia quite late, at the very beginning of the 18th century. This was done by Peter I, who first tried various potato dishes in Holland. Having approved the gastronomic and taste qualities of the product, he ordered the delivery of a bag of tubers to Russia for planting and cultivation.
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In Russia, potatoes took root very well, but Russian peasants were afraid of the unknown plant and often refused to grow it. Here begins a very funny story related to the method of solving the problem that Peter I resorted to. The Tsar ordered the fields to be sown with potatoes and armed guards were assigned to them, who were supposed to guard the fields all day long and go to bed at night. The temptation was great; peasants from nearby villages could not resist and stole potatoes, which had become a sweet forbidden fruit for them, from the sown fields to plant on their plots.
At first, cases of potato poisoning were often recorded, but this was usually due to the inability of peasants to eat potatoes correctly. The peasants ate potato fruits, berries resembling small tomatoes, which, as is known, are not suitable for food and are even poisonous.
Of course, this did not become an obstacle to the spread of potatoes in Russia, where it gained enormous popularity and many times saved a significant part of the population from starvation during grain crop failures. It’s not for nothing that in Rus' potatoes were called the second bread. And, of course, the name of the potato speaks very eloquently about its nutritional properties: it comes from the German words “Kraft Teufel”, which means “devilish power”.
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“Potatoes have weak, unbalanced, uncertain energy, the energy of doubt. The body becomes sluggish, lazy, sour. The solid energy of potatoes is called starch, which is not amenable to alkaline-acid treatment in the body, is poorly excreted from the body, sharply reduces the speed of thought, and blocks the immune system. Potatoes cannot be combined with any products. If you have it, then separately, it is advisable to cook it in its uniform. In the peel and immediately underneath there is a substance that helps break down starch.
There were never potatoes in Rus'; they were brought by the “dark” and cultivated by force. Gradually, they brought it out and designated it in people’s thoughts as the main vegetable, which greatly harmed the human body. Today this is the most important vegetable product on the table, it is considered the second bread, and healthy vegetables have been relegated to the secondary category.
We ask you to under no circumstances eat potatoes to students of the School of Happiness, where everything is aimed at increasing the speed of thought, because potatoes will reduce everything to zero.
Potatoes can be eaten young for two months, after which they become poisonous. Replace potatoes with turnips. It is no coincidence that they are trying to completely remove turnips from food.”
(from the book “Knowledge stored by dolmens”, A. Savrasov)
Also, everyone who is interested in healthy eating knows that potatoes are a very mucus-forming product, and mucus is practically not removed from the body, but is deposited, causing many diseases (“traditional” medicine, of course, knows nothing about this)).
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There was a time when Russian Old Believers considered potatoes a devilish temptation. Of course, this foreign root crop was forcibly introduced into Russian soil! The clergy, anathematizing it, dubbed it “the devil’s apple.” Saying a good word about potatoes, especially in print, was very risky. But today, many of our fellow citizens are sure that potatoes come from Russia, or at worst Belarus, and America gave the world only French fries.
Potatoes were first brought to Europe after the conquest of Peru by the Spaniards, who spread them throughout the Netherlands, Burgundy and Italy.
There is no exact information about the appearance of potatoes in Russia, but it is associated with the era of Peter the Great. At the end of the 17th century, Peter I (and again Peter I), while in the Netherlands on ship business, became interested in this plant, and “for brood” he sent a bag of tubers from Rotterdam to Count Sheremetyev. To speed up the spread of potatoes, the Senate considered the introduction of potatoes 23 TIMES in 1755-66 alone!
In the first half of the 18th century. Potatoes were grown in significant quantities by “particular people” (probably foreigners and people of the upper classes). Measures for the widespread cultivation of potatoes were first taken under Catherine II, at the initiative of the Medical College, whose president at that time was Baron Alexander Cherkasov. The matter was initially about finding funds to help the starving peasants of Finland “without great dependence.” On this occasion, the medical board reported to the Senate in 1765 that the best way to prevent this disaster “is in those earthen apples, which in England are called potetes, and in other places earthen pears, tartuffels and potatoes.”
At the same time, by order of the Empress, the Senate sent seeds to all parts of the empire and instructions on the development of potatoes and the care of this were entrusted to the governors. Under Paul I, it was also prescribed to grow potatoes not only in vegetable gardens, but also on field land. In 1811, three colonists were sent to the Arkhangelsk province with instructions to plant a certain number of acres of potatoes. All these measures were fragmentary; Potatoes were met with distrust by the mass of the population, and the crop was not grafted.
Only during the reign of Nicholas I, in view of what happened in 1839 and 1840. Due to the failure of the grain harvest in some provinces, the government took the most energetic measures to spread potato crops. The highest orders that followed in 1840 and 1842 decreed:
1) establish public potato crops in all state-owned villages to supply the peasants with this for future crops.
2) issue instructions on the cultivation, storage and consumption of potatoes.
3) encourage owners who excel in potato breeding with bonuses and other rewards.
The implementation of these measures was met with stubborn resistance from the population in many places.
Thus, in Irbitsky and neighboring districts of the Perm province of states, peasants somehow connected the idea of selling them to landowners with the order for public potato planting. A potato riot broke out (1842), which was expressed in the beating of village authorities and required the assistance of military teams to pacify it, which in one volost were even forced to use grapeshot;
In terms of the number of peasants participating in it and the vastness of the region it covered, this is the largest of the Russian unrest of the 19th century, which entailed reprisals, which were distinguished by the cruelty usual at that time.
Interesting fact:
The owner of the estate, General R.O. Gerngros, growing tubers since 1817, also gave them to peasants for seeds. However, crops on peasant plots turned out to be sparse. It turned out that the peasants, having planted the tubers, dug up and sold the “damned earth apples” for vodka at night in the nearest tavern. Then the general resorted to a trick: he gave out cut tubers rather than whole ones for seeds. Their peasants did not choose from the land and reaped a good harvest, and having convinced themselves of the convenience of potatoes, they began to grow them themselves.
In general, those who needed and benefited from the Russian people degrading achieved their goal and potatoes became our second bread.
The history of potatoes in Russia is associated with the Peter the Great era. While in the Netherlands at the end of the 17th century, Peter I became interested in potatoes and sent a bag of tubers to Count Sheremetyev “for brood.” Everywhere, at first, potatoes were considered a strange exotic vegetable. Russia was no exception. At palace balls and banquets it was served as a rare and delicious dish, sprinkled with sugar rather than salt. But this wonderful idea of Peter I was not destined to come true during his lifetime. At the table of Prince Biron during the reign of Empress Anna Ioannovna (1730-1740), potatoes often appeared as tasty, but not at all as a rare and tasty dish.
Over time, the level of awareness of citizens about the taste and benefits of potatoes, as well as possible dishes from the unusual tuber, increased. By 1766, potatoes began to be cultivated in areas of St. Petersburg, Novgorod and other provinces.
However, in Russia, potatoes as a crop were introduced with great difficulties. A major role in the spread of potatoes in Russia was played by the Medical College, which was then the second scientific institution in Russia after the Academy of Sciences. When in the 60s of the XVIII century. famine broke out in some areas of the country, the Medical College submitted a special report to the Senate. The report said that the best way to combat hunger “... consists of those earthen apples, which in England are called poteytes, and in other places earthen pears, tartufelan and potatoes.” The Senate issued a special decree recommending and encouraging the cultivation of potatoes both to feed the family and to feed animals. The Senate also issued special guidelines for growing potatoes. Difficulties in promoting potatoes were associated with the “subversive” activities of the clergy and Old Believers, who told tales about the “devil’s apple”.
In Rus', potatoes had difficulty moving into the fields. The peasants still preferred turnips and radishes. Even the enlightened sections of the population were prejudiced against potatoes. For example, Princess Evdokia Golitsyna called potatoes a German vegetable, and believed that the cultivation of German potatoes undermines Russian national dignity.
The Old Believers, of whom there were many in Russia, opposed planting and eating potatoes. They called it “the devil’s apple,” “the devil’s spit,” and “the fruit of harlots.” Their preachers forbade their fellow believers to grow and eat potatoes. The confrontation between the Old Believers was long and stubborn. Back in 1870, there were villages near Moscow where peasants did not plant potatoes in their fields.
The peasants considered it a sin to eat a foreign vegetable due to the fact that potatoes were called the devil’s apple because of the consonant German “kraft teufels” (devil’s strength). Numerous poisonings were a serious obstacle, since peasants sometimes ate green poisonous potato berries, not tubers. Therefore, under pain of hard labor, Russian peasants refused to grow potatoes.
History includes mass unrest among peasants called “potato riots.” These unrest lasted from 1840 to 1844 and covered the Perm, Orenburg, Vyatka, Kazan and Saratov provinces.
The “revolts” were preceded by a large shortage of grain in 1839, which covered all areas of the black earth strip. In 1840, information began to arrive in St. Petersburg that winter crop seedlings had died almost everywhere, famine had begun, crowds of people were walking along the roads, robbing passers-by and attacking landowners, demanding bread. Then the government of Nicholas I decided to expand potato planting without fail. The issued decree ordered: “... to begin growing potatoes in all villages that have public arable land. Where there is no public arable land, potato planting should be done under the authority of the Volost Board, albeit on one dessiatine.” It was envisaged that potatoes would be distributed freely or at low prices to peasants for planting. Along with this, an unquestioning demand was put forward to plant potatoes in order to obtain 4 measures per capita from the harvest.
It would seem that the event itself was good, but, as often happened during the reign of Nicholas I, it was accompanied by violence against the peasants. Ultimately, the riots against serfdom generally merged with indignation against the harsh introduction of potatoes. It is characteristic that this movement did not capture all the peasants, but mainly the appanages. It was their rights that were most infringed upon by the “reforms” of Nicholas I in the late thirties of the 19th century, and it was they who were subject to new duties. At the same time, an order was given to state peasants to grow potatoes on plots in the volosts free of charge. This was perceived by the state peasants as turning them into serfdom from the Minister of Agriculture, Count Kiselyov. Therefore, it was not the potato itself, but the administrative measures of tsarist officials to expand its plantings, associated with oppression and abuse, that caused the riots. It is possible that the situation was heated by rumors started by someone about the introduction of a “new faith.” It is significant that the main areas covered by the “potato riots” were located exactly where there had previously been a peasant uprising led by Pugachev. Peasant uprisings suffered defeats everywhere.
For a long time, turnips were another staple food for the common people in Russia. But gradually interest in potatoes increased.
The area under potato planting began to grow especially quickly after the abolition of serfdom in 1861. Russia's entry into the era of capitalist relations entailed the development of industry, including the branch that processed tubers. One after another, starch and distillery enterprises began to be built - and soon there were already hundreds of them. Landowners, factory owners and individual peasants began to grow potatoes in their fields. In 1865, the area occupied by this crop amounted to 655 thousand hectares, in 1881 they exceeded 1.5 million hectares.
The history of potatoes in Russia is divided into 2 stages:
1. before the 1840s, the introduction of potatoes into culture and the beginning of its mass cultivation;
2. 1850s - beginning of the 20th century, the transition of potatoes from a garden crop to a field crop and the establishment of potato growing as a branch of agriculture.
In Russia, potatoes really began to be introduced only after the Seven Years' War of 1756-1763, after the soldiers went through Poland and Prussia, and saw with their own eyes the potatoes growing there, tried them and brought them back to them.
A young officer, Bolotov, became a potato promoter in Russia in those years. With the light hand of Andrei Timofeevich Bolotov, potatoes have taken root here too. He first tasted it in 1757 near Koenigsberg during the Seven Years' War. Bolotov liked the new dish, and wrote in his diary: “This vegetable is a help to bread.” Returning to his homeland, he started a potato plantation in his village of Rusyatino, Tula province. The first Russian potato grower established in practice that before planting, it is better to cut the tubers into several pieces with eyes. He also owns the method for producing potato starch. He publishes a number of articles about potatoes, and then begins to publish his own magazine: “Economic Store”. On the pages of the magazine he publishes a number of materials about potatoes, describing the beneficial properties of potatoes, and suggests making wine, smoking, and even powder from them. Much credit for expanding the area under potatoes in Russia belongs to the Free Economic Society (organized in 1765 in St. Petersburg), whose works published articles by prominent scientists about potatoes, their food and feed values, and culinary qualities. One of the founders of the school of scientific potato growing in Russia is agronomist A.N. Bolotov, who published the work “Note on Potatoes, or Ground Apples” in 1770, in which he outlined the agrotechnical principles of tuber propagation, gave advice on cultivating and harvesting potatoes. In 1788, Ivan Komov, in his treatise “On Agriculture,” noted that “of all the vegetables, there is no more useful than earthen apples; earthen apples serve as a substitute for bread.”
The Belarusian bulba also originates from mysterious overseas plant migrants from distant times. The routes for potato penetration into the territory of Belarus could pass through the Baltic states, Poland and Russian provinces. According to P.O. Bobrovsky, potatoes began to be grown in the Grodno province under the King of Poland and Grand Duke of Lithuania Augustus III (1736-63). The largest centers of potato growing first arose in the Polotsk Governorate. During the same period, in the Surazhsky district, potatoes were grown in gardens, and for some landowners - in the field. But this was only a stage of familiarization with a new crop, mainly in vegetable gardens. At the same time, mistrust in the new food product was overcome, as evidenced by the experience of growing potatoes on the Telyatniki estate in Mogilev province. The owner of the estate, General R.O. Gerngros, growing tubers since 1817, also gave them to peasants for seeds. However, crops on peasant plots turned out to be sparse. It turned out that the peasants, having planted the tubers, dug up and sold the “damned earth apples” for vodka at night in the nearest tavern. Then the general resorted to a trick: he gave out cut tubers rather than whole ones for seeds. Their peasants did not choose from the land and reaped a good harvest, and having become convinced of the benefits of potatoes, they themselves began to grow them. With the increase in demand for potatoes and the development of agricultural technology for cultivating them, the area under them began to expand rapidly. Belarusians glorify their beloved bulba in poems, songs and dances. Therefore, the word “bulba” (the Belarusian name for potatoes) is known far beyond the borders of the republic. In 1765, under Catherine II, the Russian government officially recognized the usefulness of growing potatoes, issued a special decree and issued “Instructions on the cultivation and consumption of ground apples.” And in the fall of the same year, 464 poods and 33 pounds of potatoes were purchased and delivered from Ireland to St. Petersburg.
The potatoes were placed in barrels and carefully covered with straw, and at the end of December they were sent along a sled road to Moscow to be distributed from here to the provinces. It was severely frosty. A convoy with potatoes arrived in Moscow and was solemnly greeted by the authorities. But it turned out that the potatoes were almost completely frozen on the way. Only five quadruples remained suitable for landing - about 135 kilograms. The following year, the preserved potatoes were planted in the Moscow apothecary garden, and the resulting harvest was sent to potato provinces. Also in 1765, the Russian government published “Instructions on the cultivation of earthen apples, called potetes,” a short encyclopedia on potato growing. This edition is limited to 10,000 copies. was sent free of charge to all the governors, and it ended with words about the great benefits of these apples and that they require little labor when growing, which should honor them as the best vegetable in home construction, which can make a great substitute for bread.
Control over the implementation of this event was carried out by local governors. But the idea failed - the people stubbornly refused to allow a foreign product onto their table. Already in 1764-1776. Potatoes were cultivated in small quantities in the gardens of St. Petersburg, Novgorod, near Riga and other places. 
Sivere ordered two more varieties of white and reddish potatoes from Livonia (southern Baltic states). According to him, “In 1775, potatoes began to come into use among peasants, who ate them either boiled as a special dish or mixed with cabbage soup.” “Regarding Moscow and its environs,” wrote F. Eastis, “the merits of Roger, who was in charge of the manor of State Chancellor Count Rumyantsev there; its actions take place between 1800 and 1815. He invited the peasants under his jurisdiction and distributed it to them for this purpose from the very beginning of his administration; but the peasants, due to prejudice against this fruit, did not immediately follow the invitation; when they were subsequently convinced of the good taste and benefits of potatoes, then, instead of honestly and openly asking for them from the manager, they began, driven by shame, to steal them from the master’s fields on the sly. Having learned that the peasants used stolen potatoes not for food, but for sowing, Roger again began to distribute to them annually a significant part of his own harvest, which greatly contributed to the introduction and distribution of potatoes throughout the Moscow province.”
With the help of the Free Economic Society, the talented breeder-nugget, St. Petersburg gardener and seed grower Efim Andreevich Grachev, launched his activities. He demonstrated the varieties of corn and potatoes he developed at world exhibitions in Vienna, Cologne, and Philadelphia. For the development of vegetable growing, he was awarded ten gold and forty silver medals, and was elected a member of the Paris Academy of Agricultural Sciences. Grachev brought dozens of different varieties of potatoes from Germany, the USA, England and other countries. On his plot near St. Petersburg, he planted and comprehensively tested more than two hundred varieties. He intensively propagated and distributed the best of them throughout Russia. The history of the Early Rose variety is interesting. Grachev managed to acquire only two tubers of this American variety. Thanks to the tireless work of the gardener, they laid the foundation for the unprecedented cultivation of the Early Rose in Russia, which remained in the crops until the fifties of the 20th century. It is still grown in some places in Central Asia and Ukraine. To date, over twenty synonyms of the Early Rose variety have appeared: Early Pink, American, Skorospelka, Skorobezhka, Belotsvetka and others.
But Grachev was not only engaged in the acquisition, reproduction and distribution of tubers. He himself bred about twenty varieties from seeds by cross-pollination of flowers, some of which at one time had significant distribution. They differed in the color of the tubers - white, red, yellow, pink, purple, in shape - round, long, cone-shaped, smooth and with deep eyes, and in resistance to fungal diseases. The names of most of these varieties are associated with the name of Grachev: Grachev's Trophy, Grachev's Triumph, Grachev's Rarity, Grachev's light pink, etc. But the following are also known: Suvorov, Progress, Professor A.F. Batalia and others. After the death of Efim Andreevich, his business was continued for some time by his son V. E. Grachev. In 1881, at the exhibition of the Free Economic Society, he demonstrated 93 varieties of potatoes.
Of the varieties imported from abroad and propagated by Grachev, as well as those bred by him, food varieties were famous and were significantly widespread - Early Rose, Peach Blossom, Snowflake, Early Vermont and distilled ones with a starch content (27-33 percent) - Alcohol with purple flowers , Alcohol with white flowers, Light pink, Efilos.
Government and public events were doing their job: the area under potato planting in Russia was steadily expanding.
Gradually, Russian people learned more about the benefits of potatoes. More than 200 years ago, in one of the articles in the journal “Works and Translations for Benefit and Entertainment,” dedicated to potatoes, it was said that earthen apples (we have already noticed that potatoes were called that way at first) are a pleasant and healthy food. It was indicated that potatoes can be used to bake bread, cook porridge, and prepare pies and dumplings. Baked potatoes were one of Pushkin’s favorite dishes, and he often treated his guests to them.
Even at the beginning of the 19th century, potatoes were still little known to Russian culinary experts. The most educated people of that time treated him with fear. Thus, V. A. Levshin in 1810, recognizing the high nutritional value of potatoes, at the same time wrote: “Raw potatoes just dug out of the ground are also unhealthy: they should be allowed to wilt. The medicinal power of this plant is unknown.”
Until the second half of the 19th century, potatoes, despite the formidable decrees of the government, did not take their rightful place in the diet of the people.
The “Highest Commands” (1840 and 1842) once again prescribed:
1) establish public potato crops in all state-owned villages to supply peasants with seeds;
2) issue instructions on the cultivation, storage and consumption of potatoes;
3) reward owners who have distinguished themselves in potato cultivation with bonuses and other awards.
This potato campaign failed again, in no small part because the government wanted to solve such an important issue with violent measures. In the North, in the Urals and Volga region, peasant unrest repeatedly broke out, caused by the forced introduction of potato planting. They went down in history under the name “potato riots.” The rapid spread of potatoes among the broad masses of the population was also hampered by those fables that the zealots of the “old faith” - ardent opponents of everything new - wrote about the “earthen pear”. One of these fables claimed that the first potato bush grew on the grave of the daughter of the mythical king Mamers, who during her lifetime, but “at the instigation of the devil,” was a libertine. Therefore, anyone who eats this “devil’s fruit” will be subject to sinful temptations and will go to hell for this. Here it must be said that in any fairy tale there is some truth. Raw potato juice increases potency, with all the ensuing consequences.
Naturally, such statements negated the efforts of many potato popularizers. However, in fairness, it must be said that the popularizers themselves, with some of their advice, only alienated the people. For example, in one of the recipes it was recommended to cook potatoes with the addition of... quicklime. One can only guess what sensations the daredevil who tried this dish experienced.
In the work “The Past and Thoughts” the Russian writer A.I. Herzen very vividly described the history of the “potato” unrest in the Kazan and Vyatka provinces. In 1841, the Russian government issued a decree “On measures to promote potato cultivation.” Free instructions on proper planting and growing potatoes were distributed throughout Russia in a circulation of 30,000 copies. Gradually, potato production grew from year to year, and its purpose and use became wider and more diverse. Thanks to active measures in Russia, by the end of the nineteenth century, the area under potato cultivation amounted to more than 1.5 million hectares. Initially, potatoes were used only for food, but then they were used as feed for livestock and became a raw material for processing into starch, molasses and alcohol. In the second half of the 19th century, mass cultivation of potatoes began in Russia. Potatoes have been known in Belarus since 1850. In the little over 100 years that have passed since then, potatoes have become widespread in Belarus. And yet in Russia there were many enthusiasts of the new culture. These include, for example, Academician V.M. Severgin. Being a mineralogist and chemist by training, he also found time to promote potatoes.
Since the beginning of the 20th century, potato production has increased annually. At first, potatoes were used only for food and as feed for livestock, then they began to be used in the starch-molasses and alcohol industries as raw materials for starch, molasses and alcohol. in 1900 reached 2.7, and in 1913 - 4.2 million hectares.
In 1913, the area under potato crops exceeded 4 million hectares, and the volume of harvested potatoes amounted to 30 million tons.
In the village of Korenevo near Moscow, a potato breeding station was created in 1919. At the same time, scientific and breeding work on potatoes was carried out. Russian agronomists and breeders have developed many new potato varieties. In the first years of Soviet power, the Korenev Potato Breeding Station was created near Moscow, on the basis of which the Research Institute of Potato Farming was founded in 1930. Scientists from the All-Union Institute of Plant Growing in Leningrad also made a great contribution to potato growing.
The expeditions of N. I. Vavilov, S. V. Yuzepchuk, S. M. Bukasov, P. M. Zhukovsky made it possible to deeply study the culture of potato in its old homeland (South America) and successfully use many types of wild and cultivated potatoes. For more than a century and a half, potato culture developed mainly in the central regions of our country. Potatoes were not grown in the Far North, so in the 20s they began to move to the North, to where people had never known vegetables. The credit for successfully solving this problem belongs to agronomist I. G. Eichfeld, who later served as president of the Academy of Sciences of the Estonian SSR. Professor A.G. Lorch achieved great success in the development of potato growing, for which he was awarded the title of Hero of Socialist Labor. Currently, potatoes in our country are grown in a wide variety of conditions: on the plains and in the mountains, on chernozem and sandy soils from the southern borders to the Arctic.
History of potatoes
Potatoes originate from South America, where you can still find this plant in the wild. It was in South America that they began to grow potatoes as a cultivated plant. The Indians ate it; in addition, potatoes were considered a living being, and the local population worshiped them. The spread of potatoes around the world began with the Spanish conquest of new territories. In their reports, the Spaniards described the local population, as well as the plants that were eaten. Among them was potato, which at that time had not yet received its usual name; then it was called truffle.
The historian Pedro Cieza de Leon made a significant contribution to the spread of potatoes throughout European countries. In 1551, he brought this vegetable to Spain, and in 1553 he wrote an essay in which he described the history of the discovery of potatoes, its taste and nutritional properties, the rules of preparation and storage.
From Spain, potatoes spread to Italy, Germany, France, Belgium, the Netherlands, Great Britain and other European countries. Potatoes began to be valued as an ornamental plant; they were practically not eaten as they were considered poisonous. Later, the nutritional and taste properties of potatoes were confirmed, and they became widely known as a food product.
❧ The most expensive potato in the world is the LaBonnotte variety, which is grown on the island of Noirmoutier. Its yield is only 100 tons per year. The tuber is extremely delicate, so it is harvested only by hand.
In Russia potatoes arrived thanks to Peter I. At the end of the 17th century. he sent a bag of potato tubers from Holland and ordered them to be distributed throughout the provinces so that it could be grown there. Potatoes became widespread only under Catherine II.
The peasants did not know how to properly grow and eat potatoes. Due to many poisonings, it was considered a poisonous plant. As a result, peasants refused to plant this crop, and this became the cause of several “potato riots.” By royal decree in 1840-1842. Mass planting of potatoes was carried out throughout the country. Its cultivation was under strict control. As a result, by the end of the 19th century. Potato plantings began to occupy large areas. It was called “second bread” as it became one of the staple foods.
❧ There is a museum dedicated to potatoes in Belgium. There you can find many exhibits depicting this plant - these include postage stamps and paintings by famous artists, for example “The Potato Eaters” by Van Gogh.
Useful properties of potatoes
Potatoes contain a large amount of potassium, which helps remove salt and excess water from the body. Due to this, potatoes are often used in dietary nutrition. But it is worth considering that potatoes contain a high amount of carbohydrates, so people who are prone to obesity should not get carried away with them. Potatoes are an indispensable assistant in the fight against gastritis, peptic ulcers of the stomach and duodenum; they have an alkalizing effect, which is undeniably important for people suffering from high acidity. In addition to starch, potatoes contain ascorbic acid, various vitamins and proteins.
History of potatoes. How potatoes appeared in Russia
The name potato comes from the Italian word truffle and the Latin terratuber - earthen cone.
WITH potato related many interesting stories. They say that in the 16th century, a certain admiral of the English army brought an unknown vegetable from America, with which he decided to surprise his friends. A knowledgeable cook mistakenly fried not potatoes, but tops. Of course, no one liked the dish. The angry admiral gave the order to destroy the remaining bushes by burning. The order was carried out, after which baked potatoes were found in the ash. Without hesitation, the baked potato arrived on the table. The taste was appreciated and everyone liked it. Thus, the potato gained its recognition in England.
In France, at the beginning of the 18th century, potato flowers decorated the vest of the king himself, and the queen decorated her hair with them. So potato dishes were served to the king every day. True, the peasants had to be accustomed to this culture by cunning. When the potatoes arrived, guards were placed around the fields. Thinking that they were protecting something valuable, the peasants quietly dug up potatoes, boiled them and ate them.
In Russia potatoes took root not so easy and simple. The peasants considered it a sin to eat devil’s apples brought from nowhere, and even under pain of hard labor they refused to breed them. In the 19th century, so-called potato riots occurred. Quite a long time passed before people realized that potatoes are tasty and nutritious.
This the vegetable is used for preparing appetizers, salads, soups and main courses. Potatoes contain proteins, carbohydrates, potassium, ballast substances, vitamins A, B1, c. There are 70 calories in 100 g of potatoes.
About a couple of thousand years before the human era, wild potatoes played an important role in the life of the first inhabitants of the Andes. The dish, which saved entire settlements from starvation, was called “chuño” and was prepared from frozen and then dried wild potatoes. In the Andes, until this time, the Indians cherish the proverb: “Jerky meat without chunyo is equivalent to life without love.” The dish was also used as a unit of exchange in trade, since “chuño” was exchanged for beans, beans, and corn. "Chunyo" was distinguished by two types - white ("tunta") and black. The recipe for “chuño” is something like this: potatoes were laid out in the rain and left to soak for 24 hours. Once the potatoes were sufficiently wet, they were laid out to dry in the hot sun. To get rid of moisture as quickly as possible, after thawing, the potatoes were laid out in a place that was blown by the wind and carefully trampled underfoot. To help peel the potatoes better, they were placed between special crumpled skins. When black “chunyo” was prepared, the potatoes, peeled using the method described above, were washed with water, and when “tunta” was prepared, the potatoes were dipped into a pond for several weeks, after which they were left in the sun for final drying. “Tunta” retained the shape of a potato and was very light.
After this treatment, wild potatoes lost their bitter taste and were preserved for a long time. If you want to enjoy wild potatoes, the recipe is still valid today.
In Europe, potatoes found it difficult to take root. Despite the fact that the Spaniards were the first Europeans to become acquainted with this crop, Spain was one of the last countries in Europe to truly appreciate the vegetable. In France, the first mention of potato processing dates back to 1600. The English first experimented with planting potatoes back in 1589.
Potatoes to Russia came through the Baltic port, directly from Prussia around 1757-1761. The first official import of potatoes was associated with the foreign travel of Peter I. He sent a bag of potatoes from Rotterdam for Sheremetyev and ordered the potatoes to be scattered throughout various regions of Russia. Unfortunately, this attempt was unsuccessful. Only under Catherine II was an order issued to send so-called earthen apples to all parts of Russia for brood, and already 15 years later potatoes were in the territory, reaching Siberia and even Kamchatka. However, the introduction of potatoes into peasant farming was accompanied by scandals and cruel administrative penalties. Cases of poisoning were observed because it was not potatoes that were eaten, but green poisonous berries. Conspiracies against potatoes were intensified even by the name itself, since many heard “Kraft Teufels,” which translates from German as “damn power.” To increase the rate of potato consumption, peasants were sent special instructions on breeding and consuming “earth apples,” which gave a positive result. Beginning in 1840, the acreage for potatoes began to increase rapidly, and soon, after decades, the variety of potatoes reached more than a thousand varieties.
Chapter:
RUSSIAN KITCHEN
Traditional Russian dishes
27th page of the section
Traditional dishes
POTATO DISHES
FROM THE HISTORY OF POTATOES IN THE WORLD AND IN RUSSIA
Potatoes are a relatively recent product in Russia. Potatoes began to occupy their usual place on the Russian table only at the beginning of the 19th century, gradually displacing turnips, which were previously used in the same capacity, which were boiled, mashed with butter or sour cream, fried, baked, and added to various dishes.
On the one hand, Russian cuisine has significantly lost in quality when replacing traditional Russian turnips, which are very valuable in nutritional terms, with potatoes saturated with empty starch, more suitable for eating in mild or tropical climates, but not in the Russian cold. The high content of biochemical sulfur compounds in turnips makes it a unique natural immunostimulant, but only if consumed frequently enough. On the other hand, less useful, but much more productive potatoes saved tens of millions of Russians from starvation.
ORIGIN OF POTATOES
Europeans first discovered potatoes in 1536-1537. in the Indian village of Sorokota (in present-day Peru). These were members of the military expedition of Gonzalo de Quesada. They named the tubers they found truffles for their similarity to the corresponding mushrooms. Subsequently, one of the participants in this expedition spoke about “truffles” in his book “The History of the New State of Grenada.”
A year later, in 1538, another adventurer, Pedro Ciesa de Leon, in the upper reaches of the Cauca River valley, and then in Quito (present-day Ecuador), also found fleshy tubers, which the Indians called “papa.” Ciesa de Leon wrote a book about his travels and adventures called “Chronicle of Peru,” which was published in Seville in 1553. In this book, Pedro Ciesa de Leon wrote: “Papa is a special kind of groundnut; when cooked, they become soft, like a baked chestnut; at the same time, they are covered with a peel no thicker than a truffle peel.” The book goes on to describe the solemn harvest festival of Papa, which was accompanied by certain religious rituals. This is not surprising: inconspicuous-looking tubers served the Indians as the main means of food and subsistence.
Scientific expeditions of Soviet scientists in the 1920-30s convincingly proved that the birthplace of potatoes is South America. At the time of the discovery of America, potatoes were not known in the northern and central parts of this continent.
Potatoes were brought to Europe (primarily Spain) in 1565. True, it was not a native of the Andes, not Andean potatoes, but Chilean potatoes - the progenitor of all modern European varieties. The Spaniards did not like the new fruit. And no wonder - they say that they tried to eat raw balls.
Then the journey of potatoes begins throughout Europe. In the same 1565, potatoes came to Italy. For about 15 years, potatoes were cultivated here as a garden vegetable, and only from 1580 did they become widespread. The Italians first called potatoes “Peruvian peanuts”, and then “tartuffoli” for their resemblance to truffles. The Germans subsequently turned this word into “tartofel”, and then into the generally accepted word - “potato”.
From Italy in the mid-80s of the 16th century, potatoes came to Belgium, but even here they remained a rare plant in botanical gardens for a long time. In 1588, the French botanist King Clusius received two potato tubers as a gift from the mayor of the Belgian city of Ione, Philippe de Sivry. Clusius planted one of them in the Vienna Botanical Garden, and thereby laid the foundation for potato culture in Austria.
Another tuber, in connection with Clusius's move, ended up in Frankfurt am Main. In 1601, Clusius described the potato in his book History of Rare Plants. In this book, the author wrote that "...potatoes are becoming a fairly common plant in most gardens in Germany, as they are quite prolific." True, when the Prussian king Frederick William I issued a decree on potato cultivation, he followed this with dragoons who forcibly forced the peasants to plant potatoes. The potato finally took root in Germany only in the middle of the 18th century; This was facilitated by the famine caused by the war of 1758-1763.
The circumstances surrounding the appearance of potatoes in England and Ireland are not entirely clear. This fact is associated with the name of Admiral Francis Drake, who in 1587 traveled around the world and allegedly brought potatoes from it to England. According to another version, the tubers were brought by the English navigator Thomas Cavendish. Most likely, potatoes came to England from Spain or through the same Clusius, who was a friend of Drake.
The credit for growing potatoes in England was also attributed to Admiral Walter Releigh. True, the admiral’s first experiments in using potatoes for food ended rather curiously. Having grown potatoes, Releigh prepared an exquisite dish from them, seasoned them with oil and spices and invited his friends to taste this dish. But the guests did not like the dish, since it was made not from potato tubers, but from stems and leaves.
Potatoes were brought to Ireland around 1587. Here the new crop quickly took root and played an exceptional role in preventing the famine from which the country suffered due to crop failure. Less than 100 years later, about half a million Irish people were eating potatoes.
Particular attention should be paid to the history of potatoes in France. Potatoes were known in this country as early as 1600. The French called potatoes “earth apples.” This name was retained for some time in Russia, where potatoes arrived in the mid-18th century.
At first, earthen apples did not find recognition in France, as, indeed, in all other countries. French doctors claimed that potatoes were poisonous. And in 1630, parliament, by a special decree, prohibited the cultivation of potatoes in France. Even the famous “Great Encyclopedia,” which was published in 1765 by the most prominent scientists of France - Diderot, D'Alembert and others, even reported that potatoes are rough food, suitable only for undemanding stomachs.
Soon, however, a man was found in France who appreciated potatoes as they deserved. He was a Parisian agronomist and pharmacist Antoine Auguste Parmentier. While a prisoner of war in Germany, he became acquainted with a new culture there. Returning to his homeland, Parmentier took with him a bag of potatoes. In Paris, he hosted a dinner, all dishes of which were made from potatoes.
Parmentier did not repeat Rayleigh's mistake: the dishes were prepared from tubers. The dinner was attended by prominent royal dignitaries, scientists and, they say, even the famous French chemist Antoine Laurent Lavoisier. Everyone enjoyed the lunch. But this was not enough for Parmentier. He sought to ensure that potatoes gained recognition among the people. In 1771, Parmentier wrote: “Among the countless number of plants that cover the land and water surface of the globe, there is perhaps not one that more rightly deserves the attention of good citizens than the potato.”
But the “good citizens” of France at first did not share Parmentier’s enthusiasm. And then the pharmacist decided to use a trick. Having obtained from the king a small plot of land near Paris, Parmentier built a potato garden on it. But how to arouse public interest in a new strange plant? Parmentier came up with an idea: he hired a detachment of soldiers to guard his garden. From dawn to dusk, the guards vigilantly ensured that no strangers entered the garden, and when it got dark, they went to bed in formation to the beat of drums. The armed guard of a simple vegetable garden attracted everyone's attention and interested the peasants living nearby. There were many fans who decided to check what it was that the eccentric pharmacist was so zealously guarding. They came at night, secretly took the tubers and then planted them in their gardens.
This was all Parmentier wanted. Through his trusted people, household servants and garden workers, he “in great confidence” spread information about growing potatoes and preparing various dishes from them, “which are served only on the table of the king himself”! “Secret knowledge” spread among the population with lightning speed. And very soon the French peasants appreciated the new culture.
POTATOES IN RUSSIA
The beginning of potato cultivation in Russia is usually associated with the name of Peter I. There is a version that Peter I, having become acquainted with potatoes in Holland and appreciating them, sent Count Sheremetev a bag of potatoes with a strict order to breed them in Russia. The history of Russian potatoes seems to have begun with this bag of potatoes. However, there is no information about the fate of this royal parcel. If it actually took place, it was only one of the ways potatoes entered our country.
At first, potatoes in Russia, as indeed everywhere else, were considered an outlandish exotic vegetable. It was served as a rare and delicious dish at palace balls and banquets, and then the potatoes were sprinkled not with salt, but with sugar.
Already in 1764-1776. Potatoes were cultivated in small quantities in the gardens of St. Petersburg, Novgorod, near Riga and other places.
Gradually, Russian people learned more about the benefits of potatoes. More than 200 years ago, in one of the articles in the journal “Works and Translations for Benefit and Entertainment,” dedicated to potatoes, it was said that earthen apples (we have already noticed that potatoes were called that way at first) are a pleasant and healthy food. It was indicated that potatoes can be used to bake bread, cook porridge, and prepare pies and dumplings. Baked potatoes were one of Pushkin’s favorite dishes, and he often treated his guests to them.
With the development of capitalism, potato production in Russia grew from year to year, and its purpose and use became wider and more diverse. At first, potatoes were used only for food, then they began to use them as feed for livestock, and with the growth of the starch-molasses and distillery (alcohol) industries, they became the main raw material for processing into starch, molasses and alcohol.
So Russia became the “second homeland” of potatoes. Now, perhaps, there is no more popularly loved “Russian” vegetable than potatoes. In modern Russian cuisine, there are many thousands of different dishes using potatoes.
But useful for promoting health turnip from a daily food product (remember the saying “simpler than steamed (i.e. boiled) turnips”?) has become a rare and unique product on the Russian table, although it can be successfully prepared in all the ways in which we are accustomed to preparing potatoes. In addition, it can be eaten raw - cut into thin slices or shredded.
Don’t forget to include turnips more often, at least in the diet of your growing children.
Ingredients:
10 pieces. potatoes, 400 g fresh mushrooms, 2 onions, 4 tbsp. spoons of butter or vegetable oil, salt, parsley or dill.
Boil the peeled potatoes in salted water with a small addition of vegetable or butter.
Place potatoes only in boiling water and then quickly bring to a boil. After boiling, cook over low heat with a tightly closed lid.
Boil fresh mushrooms until half cooked, cut into strips, add salt and fry.
Chop the onion and fry.
Mix potatoes with mushrooms and onions, pour oil over them, sprinkle with finely chopped herbs.
Ingredients:
10 pieces. potatoes, 1 herring, 1 onion, 200 g mayonnaise, 1/2 cup sour cream, 1 tbsp. a spoonful of butter, mustard to taste, herbs, salt.
Boil the peeled potatoes in salted water.
Prepare the sauce: cut the herring into fillets (without skin), chop finely, add chopped onion, mix with mayonnaise, sour cream and add mustard to taste.
Pour oil over potatoes and sprinkle with chopped parsley and dill.
Serve the sauce in a gravy boat.
Ingredients:
12 pcs. potatoes, 4 eggs, 2 tbsp. spoons of chopped dill and parsley, 3 tbsp. spoons of butter, salt.
Boil the peeled potatoes in salted water.
Mix finely chopped boiled eggs with chopped herbs, pour into melted butter, heat for 2-3 minutes and place on boiled potatoes.
Ingredients:
1 kg of potatoes, 100 g of dried mushrooms, 1 small onion, 2 eggs, 1-2 tbsp. spoons of flour, breadcrumbs, salt, pepper, 100 g of fat, sour cream.
Boil the peeled potatoes, dry and wipe.
Add eggs, flour, salt, mix thoroughly and cut into small cakes.
Place minced mushrooms on them (boil the mushrooms, chop finely, fry and mix with sautéed onions, pepper, salt), join the edges, form into patties, brush them with beaten egg, bread them in breadcrumbs or flour and fry in a frying pan in fat.
Separately, you can serve mushroom sauce made from mushroom broth with the addition of sour cream.
Ingredients:
10-12 pcs. potatoes, 1 egg, 3-4 tbsp. spoons of flour, 2-3 tbsp. spoons of grated cheese, 5 tbsp. spoons of rendered pork fat, salt.
Boil the peeled potatoes, drain the water, dry, wipe, add the egg, flour, salt and mix.
Divide the resulting mass into pieces, roll them into thin cylinders the thickness of a cigarette, and fry in heated fat until golden brown.
Place the finished sticks on a plate and sprinkle with grated cheese.
Ingredients:
10-12 pcs. potatoes, 1 tbsp. spoon of flour, 3-4 onions, 5-6 tbsp. spoons of sour cream, 2-3 tbsp. spoons of fat, salt.
Boil the potatoes in their skins, cool and peel.
Prepare the sauce: fry the flour in a frying pan with fat until creamy, add sour cream, fried onions, salt and boil for 5-7 minutes.
Pour the sauce over the peeled potatoes and bake in the oven.
Ingredients:
10 pieces. potatoes, 4 tbsp. spoons of grated cheese, 1-2 eggs, salt, fat.
Pour cold water over the peeled potatoes, bring to a boil over low heat and cook for 7-10 minutes.
Then cut the potatoes into long sticks, dry them, add salt, brush with egg, sprinkle with grated cheese and fry in a large amount of fat until golden brown.
Ingredients:
1 kg potatoes, 50 g butter, 3 eggs, 3 tbsp. spoons of breadcrumbs, 150 g of vegetable oil, salt, herbs.
Boil the peeled potatoes, dry and mince.
Separate the yolks from the whites, combine with the potatoes and mix well, adding salt to taste.
Form the potato mass into balls, putting butter inside.
Soak them in beaten egg whites, bread them in breadcrumbs and fry in vegetable oil until golden brown.
Place the finished balls in a heap on a dish and garnish with parsley sprigs.
Ingredients:
1.2 kg potatoes, 2/3 cup flour, 40 g butter, 2 eggs, 4 tbsp. spoons of ground crackers, salt, vegetable oil.
Boil the potatoes, dry, peel and wipe. Add egg yolks, butter, 1/3 of the flour, salt and mix thoroughly.
Prepare croquettes in the form of balls or columns.
Dip them in flour, moisten them in beaten egg whites, bread them in breadcrumbs and fry in a large amount of fat (deep fat) for 5-7 minutes.
Ingredients:
1 kg of potatoes, 2 onions, 2 cups of sour cream, pepper, salt, herbs.
Cut the peeled potatoes into slices and place them in boiling water for 5 minutes. Then transfer it into a mold with a slotted spoon, add salt and pepper, add thinly sliced onion, pour in sour cream and simmer until done.
When serving, sprinkle with finely chopped parsley or dill.
Ingredients:
5 pieces. potatoes, 50 g butter, 1 egg yolk, 1 egg, 40 g cheese, 1 tbsp. spoon of flour, salt.
Boil the potatoes and pass them through a meat grinder while hot. Grind butter with egg yolk and mix with potatoes, grated cheese, salt and flour.
Salt the resulting mass, mix well and use a pastry bag to release onto a greased sheet in the form of roses.
Brush them with egg and bake in the oven.
Ingredients:
8 pcs. potatoes, 3 tbsp. spoons of butter, 2 tbsp. spoons of grated cheese, pepper, salt.
Cut each tuber into thin slices, but not all the way (like a book).
Grease a deep frying pan with oil and place potatoes in it.
Place a piece of butter on each tuber, sprinkle grated cheese, salt, pepper on top and bake in the oven.
Ingredients:
1 kg of potatoes, 1 egg, 0.5 cups of milk, 8 tbsp. spoons of grated cheese, 3 cloves of garlic, 3 tbsp. spoons of butter, pepper, nutmeg, salt.
Cut the peeled potatoes into thin slices, add salt, pepper, nutmeg, half the grated cheese, mix everything, then pour in the raw egg, milk and mix again.
Place the potato mixture in a deep ceramic dish, grated with garlic and greased with oil, sprinkle with the remaining cheese, put pieces of butter on top and place in a heated oven for 40-50 minutes.
Cool the boiled potatoes in their skins, peel and cut into slices.
Place potato slices, butter and cottage cheese in several alternating thin layers in a greased mold or a suitable sized metal pan so that the top layer is potato.
Pour egg yolks mixed with a little milk on top and bake in a moderately heated oven until done.
When serving, you can sprinkle with chopped herbs. Or serve the greens separately.
Ingredients:
1 kg potatoes, 3 eggs, 50 g cheese, 2 tbsp. spoons of crackers, 4 carrots, butter, milk, parsley, pepper, salt.
Boil the potatoes in their skins, peel, mince, add finely chopped herbs, 1 egg, pepper, salt and mix.
Spread the mixture in a thin layer in the form of a rectangle on a napkin. Sprinkle with crushed breadcrumbs, add finely chopped carrots, coarsely grated cheese, 2 chopped boiled eggs and finely chopped parsley.
Using a napkin, roll into a roll, place on a greased baking sheet, grease with a mixture of butter and milk, sprinkle with crushed breadcrumbs and bake in the oven.
Ingredients:
6 large round potatoes, 6 eggs, 50 g butter, salt, pepper, parsley.
Bake the peeled tubers in a hot oven (make sure they do not crack).
Cut off the top with a sharp knife and remove the core so that “nests” are formed. Salt, sprinkle with pepper inside, put a piece of butter, pour in one egg at a time and put in a hot oven for 3-4 minutes.
When serving, sprinkle with finely chopped parsley.
Ingredients:
5-6 pcs. potatoes, 3 tbsp. spoons of mayonnaise, 100 g of processed cheese, 1 tbsp. spoon of vegetable oil, salt.
Boil the peeled potatoes in salted water, drain the broth, place the potatoes in a greased dish, pour over the sauce and bake for 15-20 minutes in the oven.
To prepare the sauce, heat the processed cheese and grind until smooth, then add 1 tbsp. spoon, stirring constantly, add mayonnaise and 1-2 tbsp. spoons of potato broth.
Ingredients:
1 kg of potatoes, 1/2 cup of vegetable oil, 5 tbsp. spoons of grated cheese, 400 g of fresh mushrooms, salt.
Cut the peeled potatoes into slices, fry in oil until half cooked and add salt.
Grease the bottom and sides of the pan with oil and line with fried potatoes.
Mix the remaining potatoes with grated cheese and finely chopped boiled mushrooms.
Place the mixture in a mold, press lightly and bake in the oven.
Ingredients:
8-10 pcs. potatoes, 1/2 cup sour cream, salt, parsley or dill.
For minced meat: 400 g beef, 1 onion, 1 tbsp. spoon of pork fat, pepper, salt.
Prepare the minced meat: mince the beef (flesh), mix with fried chopped onions, salt and pepper.
Peel the potatoes (give the tubers the same round shape). Cut the core out of the tubers to make cups and fill with minced meat.
Lightly fry the potatoes, then put them in a roasting pan, add salt, pour sour cream and bake in the oven.
Place the baked potatoes on a plate and sprinkle with herbs.
You can also prepare potatoes with minced mushrooms: finely chop boiled dried white mushrooms, add onions fried in oil; fry the flour, dilute it with mushroom broth and mix with mushrooms and onions.
Ingredients:
12 pcs. potatoes, 2 tbsp. spoons of ghee, 2-3 tbsp. spoons of sour cream, salt.
For minced meat: 1 herring, 1 onion, 1 tbsp. a spoonful of sour cream, 1 egg, pepper, dill or parsley.
Boil large potato tubers of the same size, if possible, in their skins until half cooked, peel them, cut off the tops, remove the cores and pass through a meat grinder together with the herring fillet, add finely chopped onion, pepper, raw egg, sour cream and mix.
Fill the potatoes with the resulting minced meat, place in a deep frying pan, greased, pour over sour cream and bake in the oven. Serve sprinkled with dill or parsley.
Ingredients:
potatoes 3-5 pcs., salt to taste, butter to taste.
Boil the potatoes in their jackets in salted water. Be careful not to overcook the potatoes (you may need to undercook them slightly).
Once ready, cool the potatoes and remove the skins.
Melt the butter in a frying pan, cut the potatoes into slices and fry in oil until golden brown.
Ingredients:
1 kg of potatoes, 60 g of butter, 125 g of sour cream.
Peel the potatoes and cut into 4 parts. Steam for 8 minutes (can be done on a rack in a pressure cooker).
Pour lightly melted butter into portioned pots, add potatoes, lightly salt, pour in sour cream.
Place in the oven to bake.
When serving, sprinkle with dill.
Ingredients:
1 kg potatoes, 100 g onions, 100 g red pepper, 50 g fat, 1 tbsp. l. tomato paste, 1/2 liter of broth, 1 pickled cucumber, salt.
Cut the peeled potatoes into cubes, cut the onion and cored red pepper into strips.
After salting, fry them in hot fat, then sprinkle with flour and fry, stirring, until the flour turns light brown.
Season with tomato paste and boiling broth, boil and cook in a covered saucepan over low heat until tender.
Season the finished stew with diced pickled cucumber.
Ingredients:
1 kg of potatoes, 200 g of soaked lingonberries, 1 tbsp. spoon of flour, 1 egg, vegetable oil, sugar to taste, salt.
Grate the peeled potatoes on a fine grater, add salt, flour, egg, mix and bake pancakes.
Strain the soaked lingonberries, boil the juice with sugar, put lingonberries in it and serve in a gravy boat.
Ingredients:
1 kg potatoes, 2 carrots, 1 onion, 3 tbsp. tablespoons flour, 2 eggs, vegetable oil, pepper, salt.
Grate peeled potatoes, carrots and onions on a fine grater, add flour, eggs, salt, pepper and mix.
Bake pancakes in butter.
Ingredients:
5 pieces. potatoes, 250 g cheese, 1 egg, 2 yolks, 3 tbsp. spoons of grated wheat bread, 1/3 cup vegetable oil, pepper, salt.
Boil and mash the potatoes or pass through a meat grinder, add grated cheese, egg, yolks, pepper, and salt.
Roll out the dough on a board sprinkled with grated wheat bread, cut out pancakes using a notch or glass, sprinkle with grated bread and fry on both sides in vegetable oil.
Ingredients:
12 pcs. potatoes, 2 tbsp. spoons of flour, 3-5 tbsp. tablespoons vegetable oil, 1 egg, pepper, salt.
Grate the potatoes on a fine grater, squeeze, add flour, salt, pepper, egg and mix. Cut the mixture into flat cakes.
Place several flatbreads in a frying pan heated with oil. Place minced meat on each, cover with another flatbread and fry on both sides until golden brown.
Pour the pancakes stuffed with mushrooms with sour cream sauce (1.5-2 cups), and add oil to the fish or meat, place in the oven and bring to readiness.
For minced mushrooms: 50 g dried mushrooms, 1 tbsp. a spoonful of fat, 2 onions, 1/4 cup mushroom broth, salt.
Boil dried mushrooms and chop finely. Add fried onions, mushroom broth, salt and stir.
For minced meat: 400 g pork, 2 onions, 1 tbsp. spoon of butter, pepper, salt.
Pass the meat through a meat grinder, add finely chopped fried or raw onions, salt, pepper and mix.
For minced fish: 250 g fish fillet, 15 g dried mushrooms, 2 onions, 1 egg, 2 tbsp. spoons of butter, salt.
Pass the fish fillet through a meat grinder and fry. Chop the onion and sauté. Finely chop the boiled mushrooms and fry. Mix everything, adding chopped egg, salt, pepper.
For minced eggs: 4-5 eggs, 1 onion, 1 tbsp. spoon of butter, salt.
Finely chop the hard-boiled eggs and mix with fried onions and add salt.
Ingredients:
12 pcs. potatoes, 2 tbsp. spoons of vegetable oil, 2 tbsp. spoons of butter, salt.
For minced meat: 400 g pork, 4 cloves of garlic, pepper, salt.
Grate raw potatoes and add salt.
Spoon the prepared mass into flat cakes onto a frying pan heated with vegetable oil and fry on both sides.
Then place the pancakes in a greased duck pan, topping them with minced pork, seasoned with salt, pepper, and finely chopped garlic, and place in the oven for 15 minutes.
Ingredients:
6 large potato tubers, 1 egg, 6 yolks, 1 tbsp. spoon of butter and vegetable oil, salt.
For the filling: 500 g full-fat cottage cheese, 2 eggs, salt.
Peel the potatoes, boil them in salted water, dry them slightly and rub them hot through a sieve.
Mix with yolks, butter, salt.
Rub the cottage cheese through a sieve, add eggs and salt.
Form thick pancakes from the potato mixture, make a depression in each with the bottom of a glass, which is filled with curd filling.
Place on a baking sheet greased with vegetable oil, brush with beaten egg and bake in the oven.
Ingredients:
10 pieces. potatoes, 1 tbsp. spoon of flour, 1 tbsp. spoon of fat, 2 teaspoons of breadcrumbs, 1 egg, 1 cup of sauce, salt.
For minced meat: 3 eggs, 1-2 tbsp. spoons of melted lard, 2 onions, salt.
Pass boiled and peeled potatoes through a meat grinder, add flour and salt and mix.
Prepare the minced meat: finely chop the hard-boiled eggs and mix with chopped fried onions.
Place minced meat in a 2 cm layer on the potato mass, wrap it in the form of a roll and transfer it to a greased baking sheet or frying pan.
Brush the roll with beaten egg, sprinkle with breadcrumbs, sprinkle with fat, pierce with a fork in 4-5 places and bake in the oven until golden brown.
Cut the finished roll and serve with sauce (sour cream, onion or mushroom).
For more information about the history of potatoes and many recipes for dishes made from them, see the section:
.
But we must take into account that the amount of solanine is sharply increased in the green parts of the tuber, which are formed when potatoes are stored improperly. Therefore, all green parts of the tubers must be carefully removed before the start of heat treatment.
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