A classic Russian dish, this shuba salad recipe is made with fish and vegetables.
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.
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.
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.
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.
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.
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