Herring Under the Fur Coat, known as “Shuba” in Russian, is a quintessential dish in Russian and post-Soviet cuisine, particularly cherished during festive occasions like New Year’s Eve. This layered salad, with its vibrant, colorful appearance, traces its origins back to the early 20th century. The salad features a delightful combination of salted herring fillets, grated boiled vegetables such as potatoes, carrots, and beets, and finely chopped onions, all blanketed under a creamy coat of mayonnaise. The beets not only provide a stunning magenta hue but also infuse a subtle sweetness that balances the savory flavors of the herring. Shuba is a nostalgic dish that evokes the warmth of family gatherings and holiday feasts.
Cooking time:
80 minutes
Ingredients:
1 lightly salted herring
3 medium size potatoes
1 large beet
1 large onion
1 large carrot
mayonnaise
Recipe:
The entire salad is laid out in layers in a certain sequence:
1st layer: a thin layer of boiled potatoes grated on a coarse grater (the main part of the potatoes will be needed later);
2nd layer: lightly salted herring, boneless and skinless, cut into small cubes;
3rd layer: pickled onions, finely chopped (to pickle the onions, you will need to leave them for 20 minutes in a mixture of 100 g water, 1 tsp sugar, 1 tsp salt, 2 tbsp vinegar);
4th layer: all the remaining potatoes, grated on a coarse grater;
5th layer: mayonnaise;
6th layer: boiled carrots, grated on a coarse grater;
7th layer: mayonnaise;
8th layer: boiled beets, grated on a coarse grater;
9th layer: mayonnaise.
Leave in the fridge for at least 3-4 hours, preferably overnight. Enjoy!
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