You may be surprised, but until the 18th century in Russia they had not even heard of such a tasty vegetable as potatoes. Homeland of potatoes - South America. The Indians were the first to eat potatoes. Moreover, they not only cooked dishes from it, but also worshiped, considering it a living being. Where did the potato come from in Russia?
Potatoes first(Solanum tuberosum) started growing in Europe. At the same time, initially, in the second half of the 16th century, it was mistaken for a poisonous ornamental plant. But gradually, the Europeans still figured out that excellent dishes can be prepared from a strange plant. Since then, potatoes began to spread throughout the world. It was thanks to the potato that famine and scurvy were defeated in France. And in Ireland, on the contrary, in the middle of the 19th century, mass famine began due to a poor potato harvest.
The appearance of potatoes in Russia is associated with Peter I. According to legend, the potato dishes that Peter tried in Holland liked the sovereign so much that he sent a bag of tubers to the capital for vegetable cultivation in Russia. It was difficult for potatoes to take root in Russia. The people called the incomprehensible vegetable “devil's apple”, it was considered a sin to eat, and even under pain of hard labor they refused to breed it. In the 19th century, even more so, potato riots began to arise. And only after a considerable period of time did the potato enter the household.
In the first half of the 18th century, potatoes were prepared mainly only for foreigners and some noble people. For example, potatoes were often prepared for the table of Prince Biron.
Under Catherine II, a special decree "on the cultivation of earthen apples" was adopted. It was sent to all provinces along with detailed instructions for growing potatoes. This decree was issued because the potato was already widely distributed in Europe. Compared to wheat and rye, the potato was considered an unpretentious crop and was hoped for in the event of a crop failure.
In 1813, it was noted that excellent potatoes are grown in Perm, which are eaten “boiled, baked, in cereals, in pies and shangs, in soups, in roasts, and also in the form of flour for jelly”.
And yet, multiple poisonings due to the improper use of potatoes led to the fact that the peasants did not trust the new vegetable for a very long time. However, gradually a tasty and satisfying vegetable was appreciated, and he replaced turnips from the diet of peasants.
The state actively planted the spread of potatoes. So since 1835 in Krasnoyarsk every family was obliged to plant potatoes. For failure to comply, the perpetrators were exiled to Belarus.
The area planted with potatoes was constantly increasing, and the governors were obliged to report to the government on the rate of increase in its crops. In response, potato riots swept across Russia. The new culture was feared not only by the peasants, but also by some educated Slavophiles, such as Princess Avdotya Golitsina. She argued that potatoes "will spoil both the stomachs and the manners of Russians, since Russians have been bread and porridge eaters from time immemorial."
And yet, the "potato revolution" in the time of Nicholas I was successful, and By the beginning of the 19th century, potatoes had become a “second bread” for Russians and became one of the staple foods.
Potatoes were brought to Russia at the beginning of the 18th century. While Peter I was in Holland, he tried food made from potatoes and liked it very much, after which the tsar sent a bag of potatoes to Russia to grow.
Potato tubers grew well on Russian soil, but the spread was greatly hindered by the fact that the peasants were afraid of the overseas fruit. When Peter I was informed about the fear of the people, he had to use cunning. He sowed several fields with potatoes, and ordered that guards with weapons should stand near them.
The soldiers guarded the potatoes all day and went to bed at night. The peasants who lived nearby could not resist the temptation and began to steal potatoes and secretly plant them in their garden.
Of course, in the beginning there were cases of poisoning from potatoes, but only because people did not know the properties of this plant and tried its fruits without any culinary processing. And potatoes in this form are not only not edible, but also poisonous.
Among the aristocrats in France, at one time it was customary to wear potato flowers as decoration.
Thus, the potato spread very quickly throughout Russia, also because it helped people to feed themselves during poor grain crops. That is why the potato was called the second bread. The nutritional properties of potatoes are evidenced by its very name, which comes from the German phrase “kraft teufel”, which means devilish power.
Chapter:
RUSSIAN KITCHEN
Traditional Russian dishes
27th section page
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 take their usual place on the Russian table only at the beginning of the 19th century, gradually replacing the previously used turnip in the same capacity, which was boiled, mashed with butter or sour cream, fried, baked, added to various dishes.
On the one hand, Russian cuisine has significantly lost its quality when the traditional Russian turnip, which is very valuable in nutritional terms, is replaced by potatoes saturated with empty starch, more suitable for eating in a mild or tropical climate, but not in Russian cold. The high content of biochemical sulfur compounds inherent in turnips makes it a unique natural immunostimulant, but subject to fairly frequent consumption. On the other hand, less useful, but much more fruitful potatoes saved tens of millions of Russians from starvation.
ORIGIN OF THE POTATO
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 resemblance to the corresponding mushrooms. Subsequently, one of the participants of this expedition spoke about the "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 The Chronicle of Peru, which was published in Seville in 1553. In this book, Pedro Ciesa de Leon wrote: “Papa is a special kind of peanuts; when boiled, they become soft, like a roasted chestnut; while they are covered with a skin no thicker than the skin of a truffle. The book goes on to describe the solemn papa harvest festival, which was accompanied by certain religious rites. This is not surprising: plain-looking tubers served the Indians as the main means of subsistence and subsistence.
Scientific expeditions of Soviet scientists in the 1920s and 30s convincingly proved that the homeland of the potato is South America. At the time of the discovery of America, the potato was not known in the northern and central parts of this continent.
Potatoes were brought to Europe (primarily to Spain) in 1565. True, it was not a native of the Andes, not an Andean potato, but a Chilean one - 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 the potato 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 the potato "Peruvian peanut", then for its resemblance to truffles - "tartuffoli". The Germans subsequently turned this word into "tart", and then into the generally accepted - "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. One of them Clusius planted in the Vienna Botanical Garden, and thus laid the foundation for the potato culture in Austria.
Another tuber, in connection with the relocation of Clusius, ended up in Frankfurt am Main. In 1601, Clusius described the potato in his History of Rare Plants. In this book, the author wrote that "... the potato is becoming a fairly common plant in most gardens in Germany, as it is quite prolific." True, when the Prussian king Friedrich Wilhelm I issued a decree on the cultivation of potatoes, then after that he sent dragoons who forcibly forced the peasants to plant potatoes. Finally, the potato 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 of the emergence of potatoes in England and Ireland are not entirely clear. This fact is associated with the name of Admiral Francis Drake, who in 1587 made a round-the-world trip and allegedly brought potatoes from him to England. According to another version, the tubers were brought by the English navigator Thomas Cavendish. Most likely, the potato came to England from Spain or through the same Clusius, who was a friend of Drake.
The merit of breeding potatoes in England was also attributed to Admiral Walter Rayleigh. True, the admiral's first experiments in using potatoes for food ended rather curiously. Having grown potatoes at home, Rayleigh prepared a delicious dish from them, seasoned them with oil and spices, and called his friends to taste this dish. But the guests did not like the dish, as it was not made from potato tubers, but from stems and leaves.
Potatoes were brought to Ireland around 1587. Here the new culture quickly took root and played an exceptional role in preventing famine, from which the country suffered due to crop failure. Less than 100 years later, about half a million Irish people were eating potatoes.
Special mention should be made of the history of the potato 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 came in the middle of the 18th century.
At first, earth apples did not find recognition in France, as, indeed, in all other countries. French doctors claimed that the potato was poisonous. And the parliament in 1630 by a special decree forbade the cultivation of potatoes in France. Even the famous "Great Encyclopedia", which was published in 1765 by the most prominent French scientists - Diderot, D "Alembert and others, and she reported that potatoes are coarse food, suitable only for undemanding stomachs.
Soon, however, there was a man in France who appreciated the potato according to merit. It was a Parisian agronomist and apothecary Antoine Auguste Parmentier. While in captivity in Germany, he got acquainted with a new culture there. Returning to his homeland, Parmentier took with him a bag of potatoes. In Paris, he arranged a dinner, all dishes of which were made from potatoes.
Parmentier did not repeat Rayleigh's mistake: the dishes were made from tubers. The dinner was attended by prominent royal dignitaries, scientists and, they say, even the famous French chemist Antoine Laurent Lavoisier. Everyone liked the dinner. But this was not enough for Parmentier. He wanted the potato to be recognized by the people. In 1771, Parmentier wrote: "Among the innumerable multitude of plants that cover the surface of the land and the water surface of the globe, there is perhaps not one that would more rightly deserve 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 go to the trick. Having procured from the king a small plot of land near Paris, Parmentier set up a potato garden on it. But how to arouse the interest of the population in a new outlandish 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 outsider got into the garden, and when it got dark, they went to sleep in formation to the beat of a drum. The armed protection of a simple vegetable garden attracted everyone's attention and interested the peasants living nearby. There were quite a few amateurs who decided to check what it was that the eccentric pharmacist guarded so zealously. They came at night, secretly took the tubers and then planted them in their gardens.
This was all Parmentier wanted. Through his trusted people, domestic 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 got acquainted with the potato in Holland and appreciated it, sent a bag of potatoes to Count Sheremetev with a strict order to breed it 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 the potato 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 tasty 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 in other places.
Gradually, Russian people learned more about the benefits of potatoes. More than 200 years ago, in one of the articles of the journal “Works and Translations, for the benefit and entertainment of employees”, dedicated to potatoes, it was said that earthen apples (we have already noticed that potatoes were called that at first) are a pleasant and healthy food. It was pointed out that potatoes can be used to bake bread, cook porridge, cook pies and dumplings. Baked potatoes were one of Pushkin's favorite dishes, and he often served them to his guests.
With the development of capitalism, the production of potatoes 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-treacle 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 beloved “Russian” vegetable than potatoes. In modern Russian cuisine, there are many thousands of a wide variety of dishes using potatoes.
Here's one that's good for health turnip from a daily food product (remember the saying “easier than a steamed (i.e. boiled) turnip”?) has become a rare and piece product on the Russian table, although it can be successfully prepared in all the ways in which we are accustomed to cooking potatoes. In addition, it can be eaten raw - cut into thin slices or shredded.
Do not forget to include turnip more often at least in the diet of your growing children.
Ingredients:
10 pieces. potatoes, 400 g fresh mushrooms, 2 onions, 4 tbsp. tablespoons of butter or vegetable oil, salt, parsley or dill.
Boil the peeled potatoes in salted water with a small addition of vegetable or butter.
Potatoes should only be placed in boiling water and then quickly brought to a boil. After boiling, cook over low heat under a tightly closed lid.
Boil fresh mushrooms until half cooked, cut into strips, salt and fry.
Chop onion, fry.
Mix potatoes with mushrooms and onions, pour over with oil, 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 oil, mustard to taste, herbs, salt.
Boil the peeled potatoes in salted water.
Prepare the sauce: fillet herring (without skin), chop finely, add chopped onion, mix with mayonnaise, sour cream and add mustard to taste.
Drizzle potatoes with oil and sprinkle with chopped parsley and dill.
Serve the sauce in a gravy boat.
Ingredients:
12 pcs. potatoes, 4 eggs, 2 tbsp. tablespoons chopped dill and parsley, 3 tbsp. tablespoons 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 put on boiled potatoes.
Ingredients:
1 kg potatoes, 100 g dried mushrooms, 1 small onion, 2 eggs, 1-2 tbsp. tablespoons 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.
Put mushroom mince on them (boil mushrooms, finely chop, fry and mix with sautéed onions, pepper, salt), connect the edges, form pies, grease them with a beaten egg, bread in breadcrumbs or flour and fry in a pan in fat.
Separately, you can serve mushroom sauce cooked on mushroom broth with the addition of sour cream.
Ingredients:
10-12 pcs. potatoes, 1 egg, 3-4 tbsp. tablespoons flour, 2-3 tbsp. spoons of grated cheese, 5 tbsp. spoons of melted 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 as thick as a cigarette, fry in heated fat until golden brown.
Put the finished sticks on a dish and sprinkle with grated cheese.
Ingredients:
10-12 pcs. potatoes, 1 tbsp. a spoonful of flour, 3-4 onions, 5-6 tbsp. spoons of sour cream, 2-3 tbsp. tablespoons of fat, salt.
Boil potatoes in their skins, cool and peel.
Prepare the sauce: fry the flour in a pan with fat until creamy, add sour cream, fried onions, salt and boil for 5-7 minutes.
Pour sauce over peeled potatoes and bake in the oven.
Ingredients:
10 pieces. potatoes, 4 tbsp. spoons of grated cheese, 1-2 eggs, salt, fat.
Pour the peeled potatoes with cold water, bring to a boil over low heat and cook for 7-10 minutes.
Then cut the potatoes into long sticks, dry them, 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.
Peeled potatoes boil, dry and pass through a meat grinder.
Separate the yolks from the proteins, combine with potatoes and mix well, salt to taste.
Form the potato mass into balls, putting butter inside.
Moisten them in whipped proteins, breaded in breadcrumbs and fry in vegetable oil until golden brown.
Put the finished balls on a dish in a slide and decorate with parsley sprigs.
Ingredients:
1.2 kg potatoes, 2/3 cup flour, 40 g butter, 2 eggs, 4 tbsp. tablespoons of ground crackers, salt, vegetable oil.
Boil potatoes, dry, peel and wipe. Add egg yolks, butter, 1/3 flour, salt and mix thoroughly.
Prepare croquettes in the form of balls or columns.
Roll them in flour, moisten in beaten egg whites, breaded in breadcrumbs and fry in a large amount of fat (deep-fried) 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 dip in boiling water for 5 minutes. Then shift it with a slotted spoon into a mold, salt, pepper, add thinly sliced onion, pour sour cream and simmer until tender.
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. a spoonful of flour, salt.
Boil potatoes and pass hot through a meat grinder. Grind butter with egg yolk and mix with potatoes, grated cheese, salt and flour.
Salt the resulting mass, mix well and, using a pastry bag, release it on a greased sheet in the form of roses.
Brush them with egg and bake them in the oven.
Ingredients:
8 pcs. potatoes, 3 tbsp. tablespoons butter, 2 tbsp. spoons of grated cheese, pepper, salt.
Cut each tuber into thin slices, but not completely (like a book).
Grease a deep frying pan with oil, put potatoes in it.
Put a piece of butter on each tuber, sprinkle with 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. tablespoons of grated cheese, 3 cloves of garlic, 3 tbsp. tablespoons of butter, pepper, nutmeg, salt.
Peeled potatoes cut into thin circles, add salt, pepper, nutmeg, half of the grated cheese, mix everything, then pour in the raw egg, milk and mix again.
In a deep ceramic form, rubbed with garlic and oiled, put the potato mass, sprinkle with the remaining cheese, put pieces of butter on top and put in a heated oven for 40-50 minutes.
Cool the boiled potatoes in their skins, peel and cut into slices.
In a mold greased with butter or a suitable size metal pan, place potato slices, butter and cottage cheese in several alternating thin layers so that the top layer is made of potatoes.
Top with egg yolks mixed with a little milk and bake in a moderately heated oven until done.
When serving, you can sprinkle with chopped herbs. Or serve greens separately.
Ingredients:
1 kg potatoes, 3 eggs, 50 g cheese, 2 tbsp. spoons of crackers, 4 carrots, butter, milk, parsley, pepper, salt.
Boil potatoes in their skins, peel, pass through a meat grinder, add finely chopped greens, 1 egg, pepper, salt and mix.
Put the mass in a thin layer in the form of a rectangle on a napkin. Sprinkle with crushed breadcrumbs, put finely chopped carrots, grated cheese, 2 chopped boiled eggs and finely chopped parsley.
Using a napkin, roll up, 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.
Peeled tubers bake in a hot oven (make sure that they do not crack).
Cut off the top with a sharp knife and remove the core so that "nests" form. Salt, sprinkle with pepper inside, put a piece of butter, pour one egg at a time and put in a hot oven for 3-4 minutes.
Sprinkle with finely chopped parsley when serving.
Ingredients:
5-6 pcs. potatoes, 3 tbsp. spoons of mayonnaise, 100 g of processed cheese, 1 tbsp. a spoonful of vegetable oil, salt.
Boil the peeled potatoes in salted water, drain the broth, and put the potatoes in a greased form, pour over the sauce and bake for 15-20 minutes in the oven.
To prepare the sauce, heat the melted cheese and grind until a homogeneous mass is obtained, then 1 tbsp. spoon, stirring constantly, add mayonnaise and 1-2 tbsp. spoons of potato broth.
Ingredients:
1 kg potatoes, 1/2 cup vegetable oil, 5 tbsp. tablespoons of grated cheese, 400 g of fresh mushrooms, salt.
Peeled potatoes cut into slices, fry in oil until half cooked and salt.
Grease the bottom and sides of the mold with oil and lay out the fried potatoes.
Mix the rest of the potatoes with grated cheese and finely chopped boiled mushrooms.
Pour the mixture into 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 of beef, 1 onion, 1 tbsp. a spoonful of pork fat, pepper, salt.
Prepare minced meat: pass beef (pulp) through a meat grinder, mix with fried chopped onions, salt and pepper.
Peel the potatoes (give the tubers the same round shape). Cut the core from the tubers to make cups, and fill with minced meat.
Lightly fry the potatoes, then put them in a roaster, salt, pour over sour cream and bake in the oven.
Put the baked potatoes on a dish, sprinkle with herbs.
You can also cook potatoes with minced mushrooms: finely chop boiled dried porcini 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. tablespoons of melted butter, 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, if possible, the same size potato tubers in their skins until half cooked, peel, cut off the top, remove the core and, together with the herring fillet, pass through a meat grinder, add finely chopped onion, pepper, raw egg, sour cream and mix.
Fill the potatoes with the minced meat, put in a deep frying pan, greased, pour over with sour cream and bake in the oven. Serve sprinkled with dill or parsley.
Ingredients:
3-5 potatoes, salt to taste, butter to taste.
Boil the potatoes in their skins in salted water. Be careful not to overcook the potatoes (maybe slightly undercooked).
After cooking, cool the potatoes, remove the peel from it.
Melt the butter in a frying pan, cut the potatoes into slices and fry in the oil until golden brown.
Ingredients:
1 kg potatoes, 60 g butter, 125 g sour cream.
Peel potatoes and cut into 4 parts. Steam for 8 minutes (you can on the grate in a pressure cooker).
Pour lightly melted butter into portioned pots, put potatoes, lightly salt, pour in sour cream.
Put to bake in the oven.
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 l of broth, 1 pickled cucumber, salt.
Peeled potatoes cut into cubes, onions and red peppers peeled from the core - into strips.
After salting, fry them in hot fat, then sprinkle with flour and fry, stirring, until the flour acquires a light brown hue.
Refuel tomato paste and boiling broth, boil and cook in a covered saucepan over low heat until tender.
Season the finished stew with diced pickles.
Ingredients:
1 kg of potatoes, 200 g of soaked lingonberries, 1 tbsp. a spoonful of flour, 1 egg, vegetable oil, sugar to taste, salt.
Peeled potatoes grate on a fine grater, add salt, flour, egg, mix and bake pancakes.
Strain the soaked lingonberries, boil the juice with sugar, put the lingonberries in it and serve in a gravy boat.
Ingredients:
1 kg potatoes, 2 carrots, 1 onion, 3 tbsp. tablespoons of flour, 2 eggs, vegetable oil, pepper, salt.
Peeled potatoes, carrots and onions grate 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. tablespoons of grated wheat bread, 1/3 cup vegetable oil, pepper, salt.
Boil potatoes and mash or pass through a meat grinder, add grated cheese, egg, yolks, pepper, salt.
Roll out the dough on a board sprinkled with grated wheat bread, cut out pancakes with a recess or a glass, sprinkle with grated bread and fry on both sides in vegetable oil.
Ingredients:
12 pcs. potatoes, 2 tbsp. tablespoons of flour, 3-5 tbsp. spoons of vegetable oil, 1 egg, pepper, salt.
Grate potatoes on a fine grater, squeeze, add flour, salt, pepper, egg and mix. Divide the mass in the form of cakes.
Put a few cakes on a frying pan that is very hot with oil. Put minced meat on each, cover with another cake on top and fry on both sides until golden brown.
Pancakes stuffed with mushrooms, pour sour cream sauce (1.5-2 cups), and fish or meat - butter, put in the oven and bring to readiness.
For minced mushroom: 50 g dried mushrooms, 1 tbsp. a spoonful of fat, 2 onions, 1/4 cup mushroom broth, salt.
Boil dried mushrooms and finely chop. Add fried onions, mushroom broth, salt and mix.
For minced meat: 400 g pork, 2 onions, 1 tbsp. a spoonful of oil, 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. tablespoons of oil, salt.
Pass the fish fillet through a meat grinder and fry. Chop onion and sauté. Finely chop the boiled mushrooms and fry. Mix everything by adding chopped egg, salt, pepper.
For minced eggs: 4-5 eggs, 1 onion, 1 tbsp. a spoonful of oil, salt.
Finely chop hard-boiled eggs and mix with fried onions, salt.
Ingredients:
12 pcs. potatoes, 2 tbsp. tablespoons of vegetable oil, 2 tbsp. tablespoons of butter, salt.
For minced meat: 400 g pork, 4 cloves of garlic, pepper, salt.
Grate raw potatoes and season with salt.
Put the prepared mass with a spoon in the form of cakes on a frying pan that is very hot with vegetable oil and fry on both sides.
Then put the pancakes in a buttered duckling, shifting them with minced pork, seasoned with salt, pepper, finely chopped garlic, and put in the oven for 15 minutes.
Ingredients:
6 large potatoes, 1 egg, 6 yolks, 1 tbsp. a spoonful of butter and vegetable oil, salt.
For the filling: 500 g of fatty cottage cheese, 2 eggs, salt.
Peel potatoes, boil in salted water, dry slightly and rub hot through a sieve.
Mix with yolks, butter, salt.
Rub cottage cheese through a sieve, add eggs, salt.
From the potato mass form thick pancakes, in each make a depression with the bottom of the glass, which is filled with the curd filling.
Place on a greased baking sheet, brush with beaten egg and bake in the oven.
Ingredients:
10 pieces. potatoes, 1 tbsp. a spoonful of flour, 1 tbsp. a spoonful of fat, 2 teaspoons of breadcrumbs, 1 egg, 1 glass 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 minced meat: finely chop hard-boiled eggs and mix with chopped fried onions.
Put the minced meat on the potato mass with a layer of 2 cm, wrap it in the form of a roll and transfer to a greased baking sheet or frying pan.
Grease the roll with a 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, many recipes for dishes from it, see the section:
.
But it must be borne in mind that the amount of solanine is sharply increased in the green parts of the tuber, which are formed during improper storage of potatoes. Therefore, all green parts of the tubers must be carefully removed even before the start of heat treatment.
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Andes - home of the potato
It is said that the outline of South America resembles the back of a huge animal, whose head is located in the north, and gradually tapering tail - in the south. If so, then this animal suffers from obvious scoliosis, because its spine is displaced to the west. The Andes mountain system stretches along the Pacific coast for many thousands of kilometers. On the western spurs, the combination of high snow-covered peaks and cold ocean currents creates unusual conditions for the circulation of air masses and water precipitation. Rainy areas are combined with desert ones. The rivers are short and rapids. Stony soils almost do not pass moisture.
The Western Andes seem absolutely unpromising in terms of agricultural development. But, oddly enough, it was they who became one of the first regions of our planet where agriculture was born. About 10 thousand years ago, the Indians who lived in it learned to grow pumpkin plants. Then they mastered the cultivation of cotton, peanuts and potatoes. Generation after generation, locals dug winding canals to stop the rapid flow of rivers, and built stone terraces along the mountain slopes, to which fertile soil was brought from afar. If they had draft animals capable of carrying heavy loads, and at the same time producing manure, it would make life much easier for them. But the Indians of the Western Andes had neither cattle, nor horses, nor even wheeled carts.
Potato flowers in my summer cottage
Charles Darwin, who visited the west coast of South America in 1833, discovered a wild variety of potato there. “The tubers were for the most part crayons, although I found one oval, two inches in diameter,” wrote the naturalist, “they were in all respects like English potatoes and even had the same smell, but when boiled they became very wrinkled and became watery and tasteless, completely devoid of bitter taste. Bitter taste? It seems that the cultural potato of the time of Charles Darwin differed from the wild one in about the same way as from ours. Modern geneticists are sure that cultivated potatoes originated not from one, but from two crossed wild varieties.Today, in the markets of Peru, Chile, Bolivia and Ecuador, you can find potato tubers of various types and tastes. This is the result of centuries of selection in various closed mountain areas. However, like us, the inhabitants of these countries prefer to eat starchy, well-boiled potatoes. Starch is the main nutrient for which this plant is valued. Potatoes also have a set of beneficial vitamins, with the exception of A and D. They have less protein and calories than cereals. But potatoes are not as whimsical as corn or wheat. It grows equally well on barren dry and waterlogged soils. In some cases the tubers sprout and even produce new tubers without soil and without sunlight. Probably, for this, the Andean Indians fell in love with him.
This is what dry chuno looks like
In Peruvian and Bolivian historiography, there is a real battle over which region of the Andes to declare the oldest place where the cultivation of potatoes began. The fact is that the oldest find of tubers in human housing belongs to the northern Peruvian region of Ancon. These tubers are no less than 4.5 thousand years old. Bolivian historians rightly note that the tubers found could be wild. But on their territory, on the shores of Lake Titicaca, an ancient potato field was found. It was cultivated in the IV century BC.
One way or another, by the arrival of Europeans in the 16th century, potatoes were well known to many Andean peoples. They made chuño potatoes - white or black starchy balls. They were made in the following way. The collected tubers were carried to the mountains, where they froze at night, then thawed during the day, then froze again and thawed again. Periodically they were crushed. In the process of freezing-thawing, dehydration occurred. Unlike ordinary potatoes, dry chuño can be stored for many years. However, it does not lose its nutritional qualities. Before use, chuno was ground into flour, from which cakes were baked, added to soup, boiled meat and vegetables.
Difficult conquest of Europe
In 1532, a detachment of conquistadors led by Francisco Pizarro conquered the Inca empire and annexed the Andes region to the Spanish kingdom. In 1535, the first written mention of the South American potato appeared. It was the Spaniards who brought potatoes from South America to Europe. But when and under what circumstances did this happen?
Until recently, it was believed that the first potato tubers appeared in Spain around 1570. They could be brought by sailors returning from Peru or Chile to their homeland. Scientists suspected that only one variety of potato came to Europe, and the one that was grown on the coast of Chile. A 2007 study showed that this is not entirely true. The first plantings of potatoes outside the Western Hemisphere began to be made in the Canary Islands, where ships stopped between the New and Old Worlds. Potato gardens have been mentioned in the Canary Islands since 1567. The study of modern varieties of Canarian tubers showed that their ancestors really came here directly from South America, and not from one place, but from several at once. Consequently, potatoes were delivered to the Canary Islands several times, and from there they were brought to Spain as an exotic vegetable, well known to the Canarians.
There are many legends about the spread of potatoes. For example, the Spaniards attribute the delivery of the first tubers to the special order of King Philip II. The British are sure that the potato came to them directly from America thanks to the pirates Francis Drake and Walter Raleigh. The Irish believe that Irish mercenaries brought potatoes to their country from Spain. The Poles say that the first Polish potato was presented to King Jan Sobieski by Emperor Leopold for the defeat of the Turks near Vienna. Finally, the Russians believe that the potato took root in Russia thanks to Peter I. Add to this the stories of various tricks and even violence that wise sovereigns allegedly resorted to in order to force their subjects to grow a useful plant. Most of these legends and stories are just anecdotes or misconceptions.
The real story of the spread of potatoes is much more interesting than any legends. Lest the British imagine, all European potatoes have the same origin from the Canarian and Spanish potatoes. From the Iberian Peninsula, he came to the Spanish possessions in Italy and the Netherlands. By the beginning of the 17th century, in northern Italy, in Flanders and Holland, it was no longer a rarity. In the rest of Europe, the first potato growers were botanists. They sent each other the tubers of this still exotic plant and grew potatoes in gardens among flowers and medicinal herbs. From the botanical gardens, potatoes got to the gardens.
The promotion of potatoes in Europe cannot be called too successful. There were several reasons for this. Firstly, a variety that had a bitter taste was spreading in Europe. Remember Charles Darwin's remark about the English potato? Secondly, the leaves and fruits of potatoes contain the poison corned beef, which makes the tops of the plant inedible for livestock. Thirdly, storing potatoes requires some skill, otherwise corned beef is also formed in the tubers, or they simply rot. Thanks to this, the most bad rumors spread about the potato. It was believed that it causes various diseases. Even in those countries where potatoes found admirers among the peasants, they were usually fed to cattle. It was rarely eaten, more often in famine years or from poverty. There were exceptions when potatoes were served at the table of kings or nobles, but only in very small portions as a culinary exotic.
A separate case is the history of the potato in Ireland. He got there in the 16th century thanks to fishermen from the Basque country. They took tubers with them as additional provisions when they sailed to the shores of distant Newfoundland. On the way back, they stopped in the west of Ireland, where they traded in the catch and the remains of what they stocked up for the journey. Due to the humid climate and rocky soils, Western Ireland has never been famous for its crops of cereal crops, except for oats. The Irish didn't even build mills. When potatoes were added to the rather boring oatmeal, even the bitter taste was forgiven. Ireland was one of the few countries in Europe where eating potatoes was considered the norm. Until the 19th century, only one variety with a wrinkled skin, white flesh and low starch content was known here. Usually it was added to the "stew" - a concoction of everything in the world, which was eaten with bread from unground grain. In the 18th century, potatoes saved poor Irish people from starvation, but in the 19th century they caused a national disaster.
potato revolution
Antoine Auguste Parmentier presenting potato flowers to the King and Queen
XVIII - XIX centuries became the era of the Great Potato Revolution. During this period, there was rapid population growth throughout the world. In 1798, the English thinker Thomas Malthus discovered that it was growing faster than the economy and agriculture were developing. It would seem that the world was threatened with inevitable famine. But, at least in Europe, this did not happen. Salvation from starvation brought potatoes.
The Dutch and Flemings were the first to appreciate the economic value of the potato. They had long ago given up on labor-intensive crops, preferring to develop the more profitable stable farming, which in turn required large amounts of fodder. At first, the Dutch fed their cows and pigs with turnips, but then they relied on potatoes. And they didn't lose! Potatoes grew well even on poor soils and were much more nutritious. The experience of the Dutch and Flemings came in handy in other countries, when wheat crop failures became more frequent. To save feed grain for food, cattle were fed potatoes.
In the second half of the 18th century, the crops of this crop steadily expanded. In the middle of the 18th century they also appeared on the territory of Belarus. In Russia, Catherine II was concerned about the development of potato growing. But as early as the beginning of the 19th century in the central Russian regions potatoes were perceived as a curiosity, which was sometimes ordered from abroad.
The introduction of potatoes into the permanent diet of Europeans was due to wars and fashion. In 1756, the countries of Europe were engulfed in the Seven Years' War. Its participant was the French physician Antoine Auguste Parmentier. He fell into Prussian captivity, where for several years he was forced to eat and even be treated with potatoes. After the end of the war, A. O. Parmentier became a real champion of this plant. He wrote articles about potatoes, served potato dishes at dinner parties, and even presented ladies with potato flowers.
The efforts of the doctor were noticed by well-known figures of France at that time, among whom were the minister Anne Turgot and Queen Marie Antoinette. She gladly introduced boiled potatoes to the menu of the royal table and wore potato flowers on her dress. The queen's innovations were taken up by her subjects and other monarchs. Frederick of Prussia is credited with pranking Voltaire. He allegedly treated him to potatoes, and then asked how many such fruits grow on trees in his state, but the great educator was not enlightened what kind of fruit it was and what it grew on.
Real success came to potatoes during the Napoleonic wars of the late 18th - early 19th centuries. Military operations were accompanied by the destruction of grain crops. Meanwhile, a lot of food was required for the soldiers and their horses. Potatoes have become a salvation for the broad masses of the population. Marie-Henri Bayle, also known as the French writer Stendhal, told how, during the famine of the Franco-Russian War of 1812, he fell to his knees when he saw nutritious tubers in front of him.
Bread, cheese, salted fish, potatoes and cabbage became the main food of European workers during the era of the industrial revolution. But, if in hungry winters the price of bread rose so that it became inaccessible to the poor, then potatoes always remained affordable. Many workers kept vegetable gardens in the suburbs, where potatoes were planted. However, an excessive passion for potato dishes turned into a tragedy for one people.
Great Famine in Ireland
As mentioned above, the Irish began to widely eat potatoes long before the advertising campaign of A. O. Parmentier. In the 18th century, with population growth and a reduction in the area of \u200b\u200bpeasant plots, the Irish increasingly had to sow fields not with oats, but with more productive potatoes. The British authorities only encouraged this practice. “By laws, regulations, counter-regulations and executions, the government has introduced potatoes into Ireland, and therefore its population greatly exceeds that of Sicily; in other words, it was possible to place several million peasants here, downtrodden and stupefied, crushed by labor and want, dragging out a miserable life in swamps for forty or fifty years, ”Stendhal emotionally described the situation.
Ireland's growing population was poor but did not starve until Phytophthora, a disease of nightshade and some related plants caused by microscopic, fungal-like organisms called oomycetes, was accidentally introduced to Europe. The birthplace of phytophthora is not the Andean region, where potatoes have been cultivated for many millennia, but Mexico, where the Spaniards brought potatoes. The Mexicans were not avid potato eaters and generally fans of nightshade crops, so they were not particularly worried about tuber disease.
In 1843, the disease was reported in the eastern United States, where it could have come along with seed from Mexico. In 1845, seed potatoes from the United States were brought to Belgium, and from Belgium the disease spread to other European countries. Neither scientists, nor even peasants and officials, have yet understood what phytophthora is, where it came from, and how to deal with it. They just saw that the crop was rotting right in the fields. The situation was worsened by the fact that all European varieties had a single origin, and oomycetes found a favorable environment here.
When the first major potato crop failure occurred in Ireland in 1845, the British authorities imported seed from Belgium, and wheat and corn were distributed to peasants left without food. The Irish sold the wheat to English merchants and threw away the unfamiliar corn. But the next year, the potato crop failure was repeated again, and on an even larger scale. Famine flared up among the population addicted to potatoes. It lasted for several years and was accompanied by epidemic diseases - the eternal companions of malnutrition. The 1841 census recorded 8,175,124 inhabitants in Ireland - about the same as in our time. In 1851, they counted 6,552,385 people. Thus, the population decreased by 1.5 million people. It is believed that about 22 thousand died of hunger, a little more than 400 thousand from diseases. The rest emigrated.
In modern Ireland, potatoes continue to play a big role in nutrition, but still the Irish are inferior to Belarusians in the production and consumption of potatoes.
How Belarusians began to eat potatoes
King and Grand Duke August III. During his reign, Belarusians began to grow potatoes
In Belarus and Lithuania, potatoes began to be grown in the middle of the 18th century, but until the first half of the 20th century, they did not play a special role in nutrition. They cooked lean stew from it, added it to bread, rarely baked it and ate it as an independent dish. Potato starch was used much more often, which, however, was considered low-grade, like potato vodka. From the mass left after squeezing out the starchy liquid, they prepared cheap cereals that went into the soup. Belarusians preferred flour dishes to potatoes. This applied even to poor peasants. It is characteristic that in Yakub Kolas' biographical poem "New Land" potatoes are mentioned only twice. Once uncle Anton cooks dumplings from it. The second time the mother feeds her pigs. But the word "bread" occurs 39 times in the poem.
Nevertheless, in the 19th century, potato plantations in Belarus were constantly expanding. The main fans of this plant were the landowners. For political reasons, the Russian imperial authorities limited their economic opportunities, so they had to rely on a highly productive economy. Potatoes were grown as fodder and industrial crops. They fed not only pigs, but also cows, sheep, chickens and turkeys. Starch, sweet molasses, yeast were made from potatoes, low-grade alcohol was driven. In the household, grated potatoes were used to wash fabrics.
The potato revolution in Belarus began during the First World War and then the Soviet-Polish war, which lasted from 1914 to 1921. Then potatoes began to be widely eaten due to a shortage of grain. It is curious that in the peaceful 1920s, potato consumption did not decrease, but even increased. Moreover, both in Soviet and in Western Belarus. The reason for this was several lean years for grain crops. The subsequent collectivization led to the reduction of individual peasant allotments to the size of small gardens, on which it became unprofitable to grow rye or wheat. But potatoes planted on several acres could feed the family even in the most difficult famine years.
In the post-war period, there was an expansion of potato fields both in homestead and collective farms. In fact, the trend towards an increase in potato plantings was set by the all-Union leadership, but it was clearly followed only in our republic. From a subsistence industry, potato growing was turned into a science-intensive one. In the BSSR, their own varieties of potatoes were created, and their processing was established. In my opinion, it was not so much the foresight of the Belarusian leadership that was to blame, but the desire for good reporting. After all, the agriculture of Belarus could not compete in grain yields with Ukraine and Kazakhstan due to natural and climatic reasons, but it accounted for the high potato yield. In the 20th century, Belarusians learned not only to eat potatoes, but also mythologized this process. The potato has become an integral part of our folklore and even fiction. Only a Belarusian Soviet writer could come up with the idea to compose a patriotic work called Potatoes.
Today, little Belarus ranks ninth in the world in terms of potato production, and first in per capita terms. Of course, we don't eat all the potatoes. Some we sell to other countries, some we process, some goes to feed livestock and pigs. Belarusians' addiction to potatoes makes our neighbors smile, and we ourselves get irritated. Belarus buys thousands of tons of vegetables and fruits from abroad, but continues to plant potatoes. However, when I look at the wide potato fields of our homeland, I am calm. While potatoes are growing, we are not afraid of hunger and cataclysms. The main thing is that some new analogue of late blight does not happen, as it once happened in Ireland.
Outside Europe
“I love fried potatoes, I love mashed potatoes. I love potatoes in general. Do you think these words were said by an Irishman or a Belarusian? No, they belong to the black American singer Mary J. Blige. Today, potatoes are grown all over the world. Even in tropical Asia and Africa, where it has to compete with other tubers like sweet potato, yam and taro, it is considered quite common, tasty and affordable food. The Andeans gave the world potatoes, the Europeans spread them beyond the region, but the history of the potato outside of South America and Europe is no less informative and fascinating.
The Spaniards brought potatoes to Mexico just a couple of decades after they conquered the Inca state. Although a large part of this North American country resembles Peru with its high mountains and arid valleys, its fate there was completely different from that in Europe. Mexican Indians and Spanish settlers were not interested in this plant. They stayed true to corn and beans. The first description of potatoes grown in Mexico appeared only in 1803, and they began to grow them on an industrial scale only in the middle of the 20th century.
Perhaps the fault was the local nature, which resisted the introduction of a new agricultural crop. After all, Mexico is the birthplace of the two main enemies of the potato, the already mentioned phytophthora and the Colorado potato beetle. The latter came to the United States from Mexico in the 19th century, destroying a significant part of the crop in Colorado in 1859. At the beginning of the 20th century, beetle eggs, along with seed, were brought to France, from where he launched an offensive in European countries. In Belarus, the Colorado potato beetle appeared in 1949, having flown over the border with neighboring Poland.
Potatoes from the USA and Canada are of European origin, that is, they were imported by immigrants from Europe, and not directly from South America. Like ours, it was considered more of a fodder and industrial crop. Widespread eating began only in the last quarter of the 19th century under the influence of European immigrants who brought new eating habits from their native countries. An exception is the so-called Indian potato of the Pacific coast of North America. The Indians have been growing it since the end of the 18th century. In Alaska, the potato was an important commodity traded by the Tlingit Indians to the merchants of the Russo-American Company for textiles and metal goods. According to one version, the Indian potato comes from California, where it came in the 18th century thanks to the Spanish Jesuits. According to another, Peruvian fishermen accidentally brought it to Vancouver Island. The potato was the first agricultural crop mastered by the Indians of the western coast of Canada and Alaska.
In southern China and the Philippine Islands, potatoes became known around the same time as in Europe. It was brought there by Spanish traders from Peru. The Filipinos were never able to appreciate the nutritional qualities of imported tubers, but began to grow them for sale to sailors. In China, the potato remained an exotic plant until the 20th century. It was served to the table of noble nobles and emperors. However, the common people knew little about her. At the end of the 18th century, the British introduced potatoes to eastern India. From there, in the 19th century, he came to Tibet. In tropical Africa, the potato culture became known thanks to merchants from Europe, but became widespread only in the middle of the 20th century.
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In what place of our planet was the first potato grown? Potato native to South America, where even now you can meet his wild ancestor. Scientists believe that the ancient Indians began to cultivate this plant about 14 thousand years ago. It came to Europe in the middle of the 16th century, brought by the Spanish conquistadors. At first, its flowers were grown for decorative purposes, and the tubers were fed to livestock. Only in the 18th century they began to be used for food.
The appearance of potatoes in Russia is associated with the name of Peter I, at that time it was an exquisite court delicacy, and not a mass product.
Potatoes became widespread later, in the second half of the 19th century.. This was preceded by "potato riots", caused by the fact that the peasants, forced to plant potatoes by order of the king, did not know how to eat them and ate poisonous fruits, not healthy tubers.
Flag photo
And this is what the flag of the country in which potatoes began to be cultivated looks like.
Growing conditions and places
Now potatoes can be found on all continents where there is soil.. The most suitable for growth and high yields are the temperate, tropical and subtropical climate zones. This culture prefers cool weather, the optimum temperature for the formation and development of tubers is 18-20°C. Therefore, in the tropics, potatoes are planted in the winter months, and in mid-latitudes - in early spring.
In some subtropical regions, the climate allows potatoes to be grown all year round, with a dew cycle of only 90 days. In the cool conditions of Northern Europe, harvest is usually done 150 days after planting.
Europe was the world leader in potato production in the 20th century.. Since the second half of the last century, potato growing began to spread in the countries of Southeast Asia, India, and China. In the 1960s, India and China jointly produced no more than 16 million tons of potatoes, and in the early 1990s, China came out on top, which continues to occupy to this day. In total, more than 80% of the world's harvest is harvested in Europe and Asia, with a third of it coming from China and India.
Productivity in different states
An important factor for agriculture is crop yield. In Russia, this figure is one of the lowest in the world, with a planted area of about 2 million hectares, the total harvest is only 31.5 million tons. In India, 46.4 million tons are harvested from the same area.
The reason for such low yields is the fact that more than 80% of potatoes in Russia are grown by the so-called unorganized smallholders. The low level of technical equipment, the rare implementation of protective measures, the lack of high-quality planting material - all this affects the results.
European countries, the USA, Australia, Japan are traditionally distinguished by high yields.(read about how to get a rich harvest of early potatoes, and from here you will learn how to properly grow potatoes, as well as talk about new technologies for obtaining a large root crop). This is primarily due to the high level of technical support and quality of planting material. The world record for yield belongs to New Zealand, where it is possible to collect an average of 50 tons per hectare.
Leaders in cultivation and production
Here is a table with the designation of countries that grow root crops in large quantities.
Export
In international trade, the world leader is Holland, which accounts for 18% of all exports. About 70% of Holland's exports are raw potatoes and products made from it..
In addition, this country is the largest supplier of certified seed potatoes. Of the three largest manufacturers, only China, which ranks 5th (6.1%), made it into the top 10 exporters. Russia and India practically do not export their products.
Usage
According to international organizations, about 2/3 of all potatoes produced in one form or another are consumed by people, the rest is used to feed livestock, for various technical needs and for seeds. In global consumption, there is currently a shift away from eating fresh potatoes towards processed potato products such as french fries, chips, mashed potato flakes.
In developed countries, potato consumption is gradually decreasing, while in developing countries it is steadily increasing.. Inexpensive and unpretentious, this vegetable allows you to get good yields from small areas and provide healthy nutrition to the population. Therefore, potatoes are increasingly planted in areas with limited land resources and surplus, expanding the geography of this agricultural crop from year to year and increasing its role in the global agricultural system.
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