Russian Shuba Salad (Herring Under Fur Coat)
A traditional Russian layered salad, known as shuba or seledka pod shuboi, features beets, potatoes, carrots, eggs, and herring.
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Instructions
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Bring 3 quarts of water to a boil in a large saucepan.
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Boil beets for 20 minutes; add potatoes and cook for 20 minutes; then add carrots and cook for a final 20 minutes, ensuring vegetables stay covered.
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Drain vegetables, cool, then peel while warm and set aside to cool completely.
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Shred cooled carrots and beets; finely chop potatoes.
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On a serving platter, use a ring mold or assemble layers free form.
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Form the first layer with chopped potatoes, spreading evenly, then cover with one-third of the mayonnaise.
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Layer with half the beets, half the carrots, half the chopped onion, and all the chopped pickled herring.
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Spread with another third of the mayonnaise, then add the remaining carrots, onion, chopped eggs, and a sprinkle of black pepper.
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Cover with the final third of mayonnaise and top with the remaining beets, pressing gently to conceal other layers.
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Refrigerate for a minimum of 6 hours.
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Before serving, carefully remove the ring mold if used, then garnish with sliced hardboiled eggs, dill, or parsley.