Russian Shuba Salad (Herring Under Fur Coat)

Russian Shuba Salad

Michael Grogan on Flickr

Prep: 30 mins
Cook: 60 mins
Chill Time: 6 hrs
Total: 7 hrs 30 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
473 Calories
35g Fat
31g Carbs
8g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 473
% Daily Value*
Total Fat 35g 45%
Saturated Fat 6g 30%
Cholesterol 112mg 37%
Sodium 417mg 18%
Total Carbohydrate 31g 11%
Dietary Fiber 4g 15%
Total Sugars 6g
Protein 8g
Vitamin C 13mg 67%
Calcium 56mg 4%
Iron 2mg 11%
Potassium 813mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 3 large beets

  • 3 large potatoes

  • 4 large carrots

  • 1 1/2 cups mayonnaise, divided

  • 1 medium red onion, finely chopped, divided

  • 4 fillets of pickled herring in oil, finely chopped

  • 4 large hard-boiled eggs, finely chopped

  • Black pepper, to taste

  • 2 large hard-boiled eggs, sliced, optional

  • Fresh dill or parsley, chopped, for garnish

Steps to Make It

  1. Gather the ingredients.

  2. In a large saucepan, bring 3 quarts of water to a boil.

  3. Add the beets and cook for 20 minutes.

  4. Add the potatoes and cook for another 20 minutes.

  5. Add the carrots and continue cooking for an additional 20 minutes. Add more boiling water to keep the vegetables covered, if needed.

  6. Drain the vegetables and let cool for 10 minutes before handling.

  7. While still warm, peel the potatoes, carrots, and beets.

  8. Set aside to cool completely.

  9. Shred the carrots and beets.

  10. Place in separate bowls.

  11. Finely chop the potatoes.

  12. 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 by 9-inch pan.

  13. Place all of the chopped potatoes in the ring, covering the bottom. Pat carefully into an even layer.

  14. Spread 1/3 of the mayonnaise to completely cover the potatoes.

  15. Place half of the beets in a thin layer on top.

  16. Then add half of the carrots.

  17. Place half of the finely chopped onion on top of the carrot.

  18. Use all of the chopped pickled herring to cover the onions.

  19. Spread another 1/3 of the mayonnaise to cover the herring.

  20. Layer with the remaining carrots and then the onion.

  21. Add the chopped eggs on top.

  22. Sprinkle over black pepper to taste.

  23. Cover with the remaining mayonnaise.

  24. Add the rest of the beets.

  25. Carefully pack down the beets so there's nothing else showing.

  26. Refrigerate for at least 6 hours.

  27. When it's time to serve, carefully remove the ring, if using, so the layers of the salad are shown.

  28. If desired, place the sliced hardboiled eggs on top of the salad to decorate it.

  29. Garnish with chopped dill or parsley.

  30. Serve and enjoy.