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.
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.
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.
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.
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)