Shuba From Russia

A creamy mayo based salad featuring all the root vegetables that exist in Russia and herring.

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"Что хочешь, то и готовь." - Антон Павлович Чехов

Translation: "Cook whatever you like." - Anton Pavlovich Chekhov

Russian shuba salad, also known as "herring under a fur coat," is a classic Russian dish that features layers of ingredients, including herring, vegetables, and mayonnaise, resembling a "fur coat." It is a popular appetizer or side dish often served during holidays and celebrations. The layers of ingredients create a visually appealing dish with a unique blend of flavors and textures.

Russian shuba salad has its origins in the early 20th century in Russia. It gained popularity during the Soviet era and became a staple dish in Russian cuisine. The name "shuba" translates to "fur coat" in Russian, referencing the appearance of the layered ingredients, with the herring typically forming the bottom layer and the grated vegetables and mayonnaise resembling the "fur."

The dish was born out of the necessity to create flavorful and satisfying meals using readily available ingredients, particularly during times when certain foods were scarce. The salad's components, including herring and root vegetables like beets and potatoes, were affordable and easily accessible, making shuba salad a practical and economical choice.

Over time, shuba salad became not only a culinary creation but also a cultural symbol. It is often associated with special occasions like New Year's celebrations and family gatherings. The dish's colorful layers and combination of flavors make it a festive and visually appealing addition to holiday tables.

Shuba salad has variations across different regions and households in Russia. While the core ingredients typically remain the same, there may be slight differences in the order of layers or additional ingredients used. Some variations might include the addition of grated carrots or eggs between the layers, offering a personalized touch to the dish.

Today, shuba salad remains a beloved and iconic dish in Russian cuisine, cherished for its combination of flavors, cultural significance, and the memories it evokes of shared meals and celebrations. It showcases the ingenuity of Russian cooks who transformed humble ingredients into a dish that has stood the test of time.

Russian Shuba Salad Recipe

Prep time 1 hour | Cook time 20 mins | Serves 4

Ingredients:

• 2-3 herring fillets, boneless and skinless

• 3 large potatoes, boiled and peeled

• 2-3 beets, boiled and peeled

• 2-3 carrots, boiled and peeled

• 1 large onion, finely chopped

• 1 cup mayonnaise (adjust quantity as per preference), I recommend light mayo because its a very heavy salad

• Salt and pepper to taste

• boiled and chopped eggs for garnish

• Fresh dill for garnish

Instructions:

1. Prepare the Herring:

1. Rinse the herring fillets under cold water and pat them dry with paper towels.

2. Cut the herring fillets into small pieces or thin strips.

2. Assemble the salad

1. Grate the boiled and peeled potatoes, using the coarse side of the grater. Spread the grated potatoes evenly on the bottom of a serving dish.

2. Add a layer of herring

3. Add a layer of the chopped onion

4. Spread a thin layer of mayonnaise on top of the fish and onions.

5. Grate the boiled and peeled carrots and layer them on top of the herring and onions.

6. Grate the boiled and peeled beets on top of the carrots.

7. Evenly spread a layer of mayonnaise on top of the beets until it turns a bright pink color.

3. Garnish:

1. Finely chop some fresh dill and chopped and crumbled hard boiled eggland sprinkle it over the top layer of mayonnaise. This adds a burst of color and freshness to the salad.

6. Chill and Serve:

1. Cover the dish with plastic wrap or a lid and refrigerate the salad for a few hours or overnight (preferred). Chilling allows the flavors to meld together.

2. When ready to serve, use a large spoon to cut through the layers and serve individual portions.

Enjoy your homemade Russian shuba salad! Remember that the quantities of ingredients can be adjusted based on your preferences and the size of your serving dish.

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!

If you want to try to make more flavors of Eastern & Central Europe and the Caucasus, check out the links my recipes below.

Central Europe

Czech Kulajda - A creamy mushroom soup

Hungarian Csirke Paprikash - A creamy paprika stew with chicken

Polish Pierogis - Rich stuffed dumplings served with bacon and onions

Slovakian Bryndzove Halusky - Extra rich and cheesy drop noodles with bacon

Eastern Europe

Belarussian Draniki - Crispy and crunchy potato pancakes

Eastern European Christmas Kutya - A traditional wheat berry and dried fruit dish.

Estonian Mulgipuder - A humble potato and wheat porridge topped with bacon

Finnish Lohikeitto - A light and creamy salmon soup

Latvian Auksta Zupa - A kefir and beet summer soup

Lithuanian Cepelinai - A potato dumpling with a rich meat filling

Moldovan Mamaliga cu Branza - A thick and rich polenta dish with dried, fried pork

Russian Shuba - A unique salad of beets, herring, carrots, and potatoes

Transnistrian Eggplant Rolls - Lightly fried and stuffed eggplant

Ukrainian Borsch - A rustic beetroot stew with beef