Layered Beet Salad with Herring – Shuba
Shuba is a Layered Beet salad with Herring that gets its unique name from the beets, potatoes, carrots and scallions that cover the diced herring like a fluffy coat.
Each layer is dressed with either a mayo or sour cream dressing, but in my family, it has always been only mayonnaise.
What is a Shuba Salad?
Shuba is a layered Russian salad. It is typically made of cooked & grated beets, potatoes, carrots, and cubed brined herring and onion. Sometimes grated eggs are also added. The layers are separated by a thin spreading of mayo or a combination of mayo and sour cream.
When should I serve Shuba or Layered Beet Salad with Herring?
Anytime is a good time to serve this Beet and Herring Salad but traditionally it is served at New Year’s party or Christmas along with Olivier salad and other traditional Russian dishes. It is as iconic to those holidays as pumpkin pie is on Thanksgiving is here in the United States.
If you’re wanting to enjoy the same flavors without the hassle of layering, try my mixed Shuba salad.
Substitute for Selyodka in Shuba
Use cold smoked salmon or selyodka style salmon in place of selyodka and still enjoy the beautiful flavors of Shuba Salad.
Two ways to serve the Russian Shuba Salad
I like serving the salad in individual small jars or glasses. This is a more convenient way of serving, because not only is it aesthetically more appealing, but then when everyone’s done, you’re not left with a half eaten dish of salad.
It probably makes more sense to serve it individual jars at a small party though, than a large one. Yet if you want to, you can still follow the same directions, but layer it in a large dish.
Try these other popular Russian recipes:
- Russian Royal Cake – a classic Russian Cake
- Eggplant Spread – Creamy and smooth spread
- Shuba Salad Recipe – Another great beet salad
Layered Beet salad with Herring - Shuba
Shuba is a Layered Beet salad with Herring that gets its unique name from beets, potatoes, carrots and scallions that cover the diced herring like a fluffy coat.
Ingredients
- 3 medium potatoes boiled with skin on, peeled and grated
- 2 medium carrot boiled with skin on
- 2 large beet boiled with skin on, peeled and grated
- 6 eggs hardboiled
- 3 scallions chopped
- 1.5 cup herring fillets diced (skin, bones removed)
- 3 Tbsp Oil
- 1/2 cup mayonnaise
- 1 tsp salt
- 1 tsp pepper
Instructions
How to Make Layered Beet salad with Herring - Shuba
-
Cook 3 potatoes and 2 carrots together, with skin on by covering it with water in a pot and cooking until soft, about 20 minutes.
-
Cook 2 beets by covering with water in a pot and cooking for about 1.5 hours, or until easily pierced with a toothpick.
-
Once the vegetables are cool, refrigerate them until completely cold.
-
Place 6 eggs into a small pot and cover with water. Cook over medium heat for 6 minutes after the water comes to a boil. Remove from heat, drain water and add cold water to the pot to cool off the eggs. Peel the eggs. Separate egg whites from egg yolk. Grate the egg whites into a bowl.
-
Peel and then grate the vegetables, placing each kind into a different dish.
-
Season the potatoes with salt and pepper to taste, then drizzle about 1 Tbsp of oil and lightly stir to combine.
-
Now season carrots and add about 1 tsp of oil and stir to combine.
-
If you have particularly juicy beets, place them over a sieve and press to remove the juice (discard the juice). OR press a paper towel against grated beets to remove all extra moisture. Season with salt and pepper to taste, then drizzle with 1 Tbsp of oil and stir to combine.
-
Chop 3 scallions.
Assemble Layered Beet salad with Herring - Shuba
-
Layer the potatoes out onto the serving dish, or divide between small jars. Spread a thin layer of mayo on top.
-
Add carrots and spread around evenly. Again, spread a thin layer of mayonnaise on top.
-
Sprinkle with scallions.
-
Follow by 1½ cup chopped herring, spreading it around evenly.
-
Next, sprinkle the grated egg whites.
-
And lastly cover the whole salad with the beets.
-
Spread a thin layer of mayonnaise on top of the beets.
-
Refrigerate until ready to serve, about 6 hours.
-
Once ready to serve, grate the reserved egg yolk on a fine grater on top of the salad (optional)
Thank you for following me on Instagram, Facebook & Pinterest!
Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!
Marina | Let the Baking Begin
Where do you buy herring if not the Russian stores?
Out Costco has it too
Hello Marina and greetings from Romania!!!
What’s that : soe under that beutiful recipe you hvave some picture of your recipes so might like sooo,
i’ve seened a picture who take in other place this picture is the only one that is decribed in russian language an i followed her an took me in in the other place of your site so…i’m intrigue about that picture an please put the righ link for it
I do not have to tell you that I am a big fan and a subscriber at the same time for a long time…
you have wonderful site and wonderful recipes…
truly yours Daniela
I love shuba and miss it – it’s hard to get seledka where I live. Your presentation is beautiful!
Thank you! Where do you live? do they not have russian stores around you? that’s where we get it.
Julia, I used to not be able to get herring either! Now in London there are so many Polish people and Polish shops I can get anything I want! Anyway, you can still make it with cold smoked salmon. It tastes very similar.
I love this salad, but why don’t make it for your hubby without fish – it’s still pretty delish….
It’s pretty good without herring, but he doesn’t like it much, so I don’t bother…