Russian Herring Under Fur Coat Salad (Shuba) Recipe

Name: Russian Shuba Salad (Herring Under Fur Coat)
Prep time: 30 min
Cook time: 60 min
Total time: 450 min
Yield: 8
Ingredients: 3 large beets; 3 large potatoes; 4 large carrots; 1 1/2 cups mayonnaise (divided); 1 medium red onion (finely chopped), divided; 4 fillets of pickled herring in oil (finely chopped); 4 large hard-boiled eggs (finely chopped); Black pepper to taste; Optional: 2 hard-boiled eggs (sliced); Garnish: Fresh dill or parsley (chopped)

Prep: 30 mins

Cook: 60 mins

Chill Time: 6 hrs

Total: 7 hrs 30 mins

Servings: 6 to 8 servings

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Russian herring salad "under a coat" is made of finely chopped pickled herring, eggs, beets, carrots, potatoes, and dressing. The traditional layered salad, known as shuba or seledka pod shuboĭ, takes its name from the outer layer that completely covers the salad. Some people choose mayonnaise dressing to cover the preparation so it looks like a white fur coat, while others use beets.

Prepare this dish at least 6 hours before serving so it can be chilled properly and nicely sliced to show off the layers.

3 large beets
3 large potatoes
4 large carrots
1 1/2 cups mayonnaise, divided
1 medium red onion, finely chopped, divided
4 fillets of pickled herring in oil, finely chopped
4 large hard-boiled eggs, finely chopped
Black pepper, to taste
2 large hard-boiled eggs, sliced, optional
Fresh dill or parsley, chopped, for garnish

Gather the ingredients.
In a large saucepan, bring 3 quarts of water to a boil.
Add the beets and cook for 20 minutes.
Add the potatoes and cook for another 20 minutes.
Add the carrots and continue cooking for an additional 20 minutes. Add more boiling water to keep the vegetables covered, if needed.
Drain the vegetables and let cool for 10 minutes before handling.
While still warm, peel the potatoes, carrots, and beets.
Set aside to cool completely.
Shred the carrots and beets.
Place in separate bowls.
Finely chop the potatoes.
On a pretty serving platter, place a ring mold or the ring from a springform pan. This salad can also be assembled free form in a round or oval shape or in a 13 by 9-inch pan.
Place all of the chopped potatoes in the ring, covering the bottom. Pat carefully into an even layer.
Spread 1/3 of the mayonnaise to completely cover the potatoes.
Place half of the beets in a thin layer on top.
Then add half of the carrots.
Place half of the finely chopped onion on top of the carrot.
Use all of the chopped pickled herring to cover the onions.
Spread another 1/3 of the mayonnaise to cover the herring.
Layer with the remaining carrots and then the onion.
Add the chopped eggs on top.
Sprinkle over black pepper to taste.
Cover with the remaining mayonnaise.
Add the rest of the beets.
Carefully pack down the beets so there's nothing else showing.
Refrigerate for at least 6 hours.
When it's time to serve, carefully remove the ring, if using, so the layers of the salad are shown.
If desired, place the sliced hardboiled eggs on top of the salad to decorate it.
Garnish with chopped dill or parsley.
Serve and enjoy.

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Nutrition Facts (per serving)
473	Calories
35g	Fat
31g	Carbs
8g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	473
% Daily Value*
Total Fat 35g	45%
Saturated Fat 6g	30%
Cholesterol 112mg	37%
Sodium 417mg	18%
Total Carbohydrate 31g	11%
Dietary Fiber 4g	15%
Total Sugars 6g
Protein 8g
Vitamin C 13mg	67%
Calcium 56mg	4%
Iron 2mg	11%
Potassium 813mg	17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.