A classic Russian dish, this shuba salad recipe is made with fish and vegetables.
- 3 medium sized Potatoes cooked with skins on, diced to ¼"
- 2 large Beet cooked with skin on, peeled, diced to ¼"
- 2 medium carrots cooked with skin on, peeled, diced to ¼"
- 6 Eggs cooked, peeled, diced to ¼"
- 4 scallions chopped
- ½ cup mayonnaise
- 2 Tbsp oil
- 4 fillets of herring cut to ⅓ inch slices or cubes
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Rinse all vegetables until clean under running water.
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Place 2 medium sized potatoes and 2 carrots into a medium sized pot and cover with water. Cut the carrots in half if they do not fit. Cook over medium heat for about 20 minutes after the water comes to a boil, or until the vegetables are easily pierced with a fork, but are not overcooked or fall apart.
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Place 2 large beets into a different pot, cover with water and cook for about 1.5 hours or until soft and easily pierced with a fork or knife.
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Once the potatoes, carrots and beets are cooked, drain the water and completely cool before peeling the skins off.
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To make it easier to cut the vegetables in cubes, place them in the freezer for for 15 minutes.
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Place the 6 eggs into a pot and cover with water. Cook over medium heat for 5 minutes past the boiling point. Drain the water. Pour cold water over the eggs and allow to cool. Peel the eggs.
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Cut the vegetables and eggs to a small dice, about ¼ inches.
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Chop the scallions.
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Combine the vegetables, eggs and scallions in a large bowl. Add ½ tsp salt, 1 tsp black ground pepper and ½ cup of mayonnaise and 2 Tbsp olive oil. Stir everything to combine.
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Taste and adjust the seasoning as desired.
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Serve the salad with marinated onions and herring on the side
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Cut the onion into half rings. Add 2 Tbsp vinegar, ½ tsp salt, 1 tsp sugar and 2 Tbsp olive oil and stir. Add the herring and stir together.