Layered Vegetable & Fish Salad {Шуба}

Layered vegetable & Fish Salad, a true Slavic Tradition!

Beets, potatoes, carrots, scallions and herring (brined fish) all separated by a thin spreading of mayo. This dish is one of few that is as iconic to New Year’s table of a Slavic family, as pumpkin pie on Thanksgiving is to an American one. Each family has their own way of making salad, that translated from Russian literally means “fur coat”.

Layered vegetable & Fish Salad, a true Slavic Tradition!

I like this way of serving, because not only is it aesthetically more appealing, but then when everyone’s done, you’re not left with a half eaten dish of salad. Yet if you want to, you can still follow the same directions, but layer it in a large dish.

Layered Vegetable & Fish Salad {Шуба}

Prep time:
Cook time:
Total time:
Author:
Recipe type: Salad

Ingredients

  • 2 medium potatoes, boiled with skin on
  • 1 medium carrot, boiled with skin on
  • 1 large beet, boiled with skin on
  • 3 scallions
  • 1 cup herring, diced (skin, bones removed)
  • Oil
  • Salt & Pepper
  • *Eggs – optional, for garnish

Instructions

  1. Cook potatoes and carrots together, with skin on by covering it with water in a pot and cooking until soft, about 20 minutes.
  2. Cook beets by covering with water in a pot and cooking for about 1.5 hours, or until easily pierced with a toothpick.
  3. Once the vegetables are cool, refrigerate them until completely cold.
  4. Peel and then grate vegetables, placing each kind into a different dish.
  5. Sprinkle potatoes with salt & pepper to taste, then drizzle with about 2 tsp of oil. Mix.
  6. Do the same with carrots, adding only 1 teaspoon of oil.
  7. Press a paper towel against grated beets to remove all extra moisture, alternatively just squeeze juice out with your hands.
  8. add 1 tablespoon of mayonnaise and stir with spoon.
  9. Chop scallions.

Assembly

  1. Layer the potatoes out onto the serving dish, or divide between small jars. Put enough mayo, to cover in thin layer of mayo.
  2. Add carrots and spread around evenly. Again, put enough mayo to the carrots in a thin layer.
  3. Sprinkle with scallions.
  4. Add chopped herring, spread around evenly.
  5. Add beets and spread around evenly.
  6. Put enough mayo, to spread over the beets in thin layer.
  7. Refrigerate until ready to serve.
  8. Once ready to serve, grate the egg on top of the salad.

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Layered vegetable & Fish Salad, a true Slavic Tradition!

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  • Olga

    I love this salad, but why don’t make it for your hubby without fish – it’s still pretty delish….

    · Reply
    • It’s pretty good without herring, but he doesn’t like it much, so I don’t bother…

      · Reply
  • I love shuba and miss it – it’s hard to get seledka where I live. Your presentation is beautiful!

    · Reply
    • Thank you! Where do you live? do they not have russian stores around you? that’s where we get it.

      · Reply
    • Julia, I used to not be able to get herring either! Now in London there are so many Polish people and Polish shops I can get anything I want! Anyway, you can still make it with cold smoked salmon. It tastes very similar.

      · Reply
  • […] to here. We ate them in Borsch, Venieagrete Salad (made of beets, potatoes, pickles and onions) Shuba and this Creamy Beetroot Salad among other things. I like this salad for its simplicity, clean […]

    · Reply
  • […] część składników i widziałam sposób ułożenia warstw. Mam nadzieję, że stronę odnajdę i wkleję. Ja do składników dodałam grzyby marynowane, które udało mi się kupić w rosyjskim sklepie i […]

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