Russian Shuba Salad (Herring Under Fur Coat)

Russian Shuba Salad

Michael Grogan on Flickr

  • Total: 90 mins
  • Prep: 30 mins
  • Cook: 60 mins
  • Chill: 6 hrs
  • Yield: 6-8 Portions (6-8 Servings)

Russian herring salad "under a coat" is made of finely chopped pickled herring, eggs, beets, carrots, potatoes, and dressing. The traditional layered salad, known as shuba or seledka pod shuboĭ, takes its name from the outer layer that completely covers the salad. Some people choose mayonnaise dressing to cover the preparation so it looks like a white fur coat, while others use beets.

Prepare this dish at least 6 hours before serving so it can be chilled properly and nicely sliced to show off the layers.

Ingredients

  • 3 large potatoes
  • 4 large carrots
  • 3 large beets
  • 1 1/2 cups mayonnaise
  • 1 medium red onion (finely chopped)
  • 4 fillets of pickled herring in oil (finely chopped)
  • 4 large hard-boiled eggs (finely chopped)
  • Black pepper to taste
  • Garnish: parsley or dill
  • Optional: 2 hard-boiled eggs

Steps to Make It

  1. Gather the ingredients.

  2. In a large saucepan, bring 3 quarts of water to a boil and add the beets. After 20 minutes, add the potatoes and 20 minutes later add the carrots. The ingredients will all cook in the same pot at different speeds but will all be tender after approximately 1 hour. Add more boiling water from a kettle if needed. Drain and let cool for 10 minutes before handling.

  3. While still warm, peel the potatoes, carrots, and beets. Set aside to cool completely.

  4. Shred the carrots and beets, and finely chop the potatoes. Do not mix the ingredients but place in separate bowls.

  5. On a pretty serving platter, place a ring mold or the ring from a springform pan. This salad can also be assembled free form in a round or oval shape or in a 13 x 9 pan.

  6. Place all of the chopped potatoes in the ring, covering the bottom. Pat carefully into an even layer. Spread 1/3 of the mayonnaise to completely cover the potatoes.

  7. Place half of the beets in a thin layer, and then half of the carrots. Finally, place half of the finely chopped onion, creating distinctive layers in the process.

  8. Use all of the chopped pickled herring to cover the beets, carrots, and onions and use another 1/3 of the mayonnaise to cover up this thick layer.

  9. Layer the rest of the onion and carrots, and all of the chopped eggs. Add black pepper to taste. Cover with what's left of the mayonnaise and beets. Carefully pack down so there's nothing else showing but bright beets.

  10. Refrigerate for at least 6 hours. When the time to serve comes, carefully remove the ring, if using, so the layers of the salad are shown. If using the extra hardboiled eggs, slice them and place them on top of the salad to decorate it. Garnish with chopped dill.

  11. Serve and enjoy!