Ulaniv-style potatoes
| Type | side dish |
|---|---|
| Place of origin | Ukraine, USSR |
| Region or state | Vinnytsia Oblast |
| Created by | Glafira Vasylivna Dorosh |
| Serving temperature | hot |
| Main ingredients | potato, oil, salt |
Ulaniv-style potatoes (Ukrainian: Картопля по-уланівськи) is a potato dish with garlic sauce, invented in 1947 by Ukrainian chef Glafira Dorosh, from the village Ulaniv in the Vinnytsia Oblast.
History
[edit]Glafira Dorosh worked as a cook at the local café Українка.[1] One day, cooks prepared potatoes stuffed with meat. There were some small potatoes left over, which Dorosh decided to prepare for the cooks. She cut them up and threw them into a pot of butter where the main course was cooking. There was garlic sauce for pea pies nearby, which she poured it over the potatoes. The dish was added to the café's menu, with a price of six kopecks.[citation needed]
In the early 1960s, a Moscow journalist from Izvestia visited Ulaniv, where he was invited to the collective farm “Druzhba". In the farm’s cafeteria, Dorosh treated him to homemade sausage, ham, roast chicken, carp stuffed with rice and raisins, suckling piglets, black pudding, and, of course, Ulaniv-style potatoes. This meal became the most vivid memory of the journalist's trip to Ukraine, and Izvestia published an article about Ulaniv potatoes.
Dorosh received letters from across the Soviet Union asking her to share the recipe, and a veritable pilgrimage to Ulaniv began. Journalists from Ukrainian and national media such as Trud, Krestyanka, and Komsomolskaya Pravda visited. The dish began to be served in Soviet restaurants. Later, Ulaniv-style potatoes appeared on restaurant menus in the U.S., Canada, Israel, and Germany.
On November 11, 1965, Glafira Dorosh was awarded the Order of the Red Banner of Labor in Moscow. The day before, the cook from village prepared her famous dish for journalists at a Moscow restaurant. Glafira Vasylivna Dorosh is the only one recipient of the Order of the Red Banner of Labor in the USSR for a culinary invention. Since 1966, Glafira Vasylivna has been a member of the Vinnytsia Regional Council of People's Deputies.[2].
A mini-museum of Glafira Vasylivna Dorosh opened in Ulaniv, and on August 21, 2021, the “Ulanivsky Potatoes” festival was held [3].
Preparation
[edit]Peel the potatoes. Small potatoes can be use whole; larger ones can be cut into two to four pieces. Place them in a cast-iron pan with hot sunflower oil. The oil should completely or almost completely cover the potatoes. Remove them when they are golden brown: they should be soft inside and have a crispy crust. Let it cool for a couple of minutes, then season with garlic sauce, which consists of a generous amount of garlic, ground with salt and tossed with a few tablespoons of sunflower oil. [4]
References
[edit]- ↑ "Советская потребительская кооперация. Том 12. Центросоюз, 1968" [Soviet consumer cooperative. Volume 12]. Archived from the original on 2022-10-10. Retrieved 2022-10-10.
- ↑ "Крестьянка, Выпуски 1-12. Изд-во "Правда", 1968". Archived from the original on 2022-10-10. Retrieved 2022-10-10.
- ↑ Страва № 1 в СРСР: як кулінар з народу прославила на весь світ село Уланів, мало не замерзла у Сибіру та чому не поїхала жити у Францію. Фото |trans-title=Dish No. 1 in the USSR: how a unknown chef made the village Ulaniv famous throughout the world, almost froze to death in Siberia, and why she didn't go to live in France. Photo Archived 2022-10-10 at the Wayback Machine (укр.)
- ↑ "Картофель по-улановски (фоторецепт)" [Ulaniv-style potatoes (recipe with photo)]. Archived from the original on 2022-10-10. Retrieved 2022-10-10.