RUSSIAN SHUBA SALAD (HERRING UNDER FUR COAT)
Steps:
- 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.
Nutrition Facts : Calories 473 kcal, Carbohydrate 31 g, Cholesterol 112 mg, Fiber 4 g, Protein 8 g, SaturatedFat 6 g, Sodium 417 mg, Sugar 6 g, Fat 35 g, ServingSize 6-8 Portions (6-8 Servings), UnsaturatedFat 0 g
SILODKA POD SHUBOY: HERRING, POTATO, BEET SALAD
Literally, "Herring in an overcoat", this is a Russian favorite. The presentation is absolutely beautiful too. Personally, I do not eat herring at all, but since everyone else around here does... Recipe is adapted from the one found at russianfoods.com
Provided by Sarah Chana
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Boil vegetables until they are tender, but not mushy. The original recipe says it can all be done in one pan, but I am skeptical. Peel and cool.
- Hardboil the eggs. Chop 4; grind the 5th and set it aside.
- Skin and bone the herring. Cut into little pieces, checking for bones.
- Take an attractive bowl (oval is nice, glass is nicest, so that the layers show) and place herring pieces on the bottom. Top with onions if you like them. Spread with a thin layer of mayonnaise.
- Grind or mash the potatoes. Spread on top. Top with another thin layer of mayonnaise. Use a fork to plane the layers.
- Grind/mash the carrots. Spread on top, with thin layer of mayonnaise. Plan the layers again.
- Then you do the same with 4 eggs and beets.
- After the beets, spread with a generous layer of mayonnaise.
- Top with the grated hardboiled egg.
- The whole thing should be beautiful, almost like a layer cake.
- Put in fridge for an hour or more to blend flavors.
- Serve with vodka, of course!
Nutrition Facts : Calories 431.4, Fat 24.8, SaturatedFat 4.6, Cholesterol 199.2, Sodium 501.4, Carbohydrate 37, Fiber 3.9, Sugar 8, Protein 16.4
SELYODKA POD SHUBOY (HERRING IN A FUR COAT)
Make and share this Selyodka Pod Shuboy (Herring in a Fur Coat) recipe from Food.com.
Provided by Member 610488
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Stir the sour cream, mayonaisse, and black pepper together.
- Layer the fish and vegetable ingredients in a deep dish with a few spoonfuls of the cream and mayonaisse mixture between each layer. It is recommended that you keep the layers in the following order: herring (retain a few pieces for garnishing), onion, potato, carrot, beet root.
- Garnish with chopped egg and herring pieces. Chill and serve.
Nutrition Facts : Calories 300.4, Fat 15.9, SaturatedFat 4.5, Cholesterol 98.4, Sodium 240.8, Carbohydrate 25.2, Fiber 3.1, Sugar 5.3, Protein 14.7
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