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- Russian Shuba Salad with Herring, Potatoes and Beetroot
Russian Shuba Salad with Herring, Potatoes and Beetroot
Ingredients
Step by step process
Boiling the vegetables and preparing the ingredients
- 1
Shuba starts with boiling the vegetables. Wash the potatoes, beetroot and carrots and place them whole with their skins in a pot of cold water. Bring to a boil and cook until tender, carrots and potatoes take about 25-30 minutes, beetroot 40-50 minutes. Hard-boil the eggs for 10 minutes, then cool in ice water and peel.
- 2
Leave the cooked vegetables to cool completely, then peel. Grate the potatoes, carrots and eggs on a coarse grater or dice finely. Grate the beetroot separately and add it as the last layer, otherwise it will color everything red too early.
- 3
Remove the skin and bones from the herring and chop finely. Peel the onion and chop as finely as possible.
Assembling the layers
- 4
Spread the chopped herring evenly over the bottom of a bowl or dish. Sprinkle with chopped onion and spread a thin layer of mayonnaise.
- 5
Add a layer of grated potatoes, season lightly with salt and spread with mayonnaise.
- 6
Add a layer of grated carrots and spread with mayonnaise.
- 7
Add a layer of grated eggs and spread with mayonnaise.
- 8
Finally add the grated beetroot as the last layer. Cover the top with a generous layer of mayonnaise, making sure it covers the entire surface evenly.
- 9
Cover with cling film and refrigerate for at least 2-3 hours, ideally overnight. Serve with a large spoon so that the beautiful colored layers stay visible.
More tips:
Shuba looks best in a glass or transparent bowl, the layers show through beautifully, making it a visual centerpiece.
Instead of chopped herring from a jar, you can use matjes herring fillets or marinated fillets for a milder flavour.
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Topic: Russian Cuisine
