Shuba (Fur Coat Salad)
User Reviews
4.8
Shuba (Fur Coat Salad)
Description
The Shuba (Fur Coat Salad) recipe combines small boiled potatoes, medium carrots, and medium beets, each prepared separately by boiling or baking until tender. After cooling, each vegetable is peeled and grated. The salad assembles in layers starting with potatoes, then finely chopped onion and sliced herring, followed by carrots, a layer of mayonnaise, topped by beets and a final mayonnaise layer. The assembly is chilled for at least six hours to meld flavors and firm up the salad.
The earthy sweetness from the beets and carrots balances with the salty and slightly pungent taste of the herring and onions. The mayonnaise layers add creaminess that brings all elements together. The dish presents distinct layers visible through the mold or on a plate, making it visually appealing as well as flavorful. The texture is firm but creamy, with the soft grated vegetables contrasted by the delicate fish pieces.
Shuba is traditionally served chilled as a starter or side dish during meals or celebrations, where its bold combination of vegetables and preserved fish can complement other richer foods. It can be sliced for easy plating and shared at the table.
Ingredients
- 3 potato small
- 1 lb herring (see image below for reference)
- 1 onion finely chopped, small
- 3 beet medium
- 3 carrot medium
- 1 cup mayonnaise
Instructions
- Boil beets for 45 minutes in a small pot. In a separate pot, boil potatoes and carrots for 25 minutes. Remove all ingredients from the boiling water and let them cool off.Another way to cook ingredients is by baking them in the oven. Wrap beets, carrots and potatoes in foil and bake them at 400 °F for 30- 45 minutes. Carrots and potatoes cook sooner, check using a fork to confirm they are cooked thoroughly.
- Clean beets, potatoes, and carrots. Grate each separately on a cheese grater. Slice herring and onion into small pieces. Using a combination of a large plate and a mold (or a deep tray), begin by first placing potatoes on the bottom.
- Add onions and herring on top of potatoes.
- Follow by carrots, mayonnaise, and beets.
- Lastly, add a layer of mayonnaise. If you are using a mold, remove it right before serving. Refrigerate the salad for at least 6 hours before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 11g | 4% |
| Protein | 9g | 18% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 31mg | 10% |
| Sodium | 185mg | 8% |
| Potassium | 476mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2602IU | 52% |
| Vitamin C | 9mg | 10% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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