Shuba

Nutrition · per serving

Steps

1. 1

   Bring a small saucepan of water to a boil. Add the eggs and simmer for 9 minutes. Cool under cold running water, then peel. While the eggs cook, finely dice the onion, chop the herring fillets into small bite-size pieces, and check carefully for any remaining bones.

   2 large egg50 g small onion120 g salted herring fillets
2. 2

   Grate the cooked beetroot, cooked potato, cooked carrot, and peeled eggs on the coarse side of a grater into separate piles. If the beetroot seems wet, squeeze it lightly so the salad keeps clean layers instead of bleeding too much.

   180 g cooked beetroot160 g cooked potato100 g cooked carrot2 large egg
3. 3

   Mix the diced onion with the lemon juice and let it stand for 5 minutes to soften its sharpness. This quick cure makes the flavor milder and more balanced for a beginner-friendly Shuba.

   50 g small onion5 ml lemon juice
4. 4

   On two small plates or in one small serving dish, make the first layer with the grated potato, pressing it down lightly into an even base. Spread a thin layer of mayonnaise over it; using the back of a spoon or a piping bag helps keep the layers neat.

   160 g cooked potato90 g mayonnaise
5. 5

   Add the chopped herring evenly over the potato, then scatter the softened onion on top. Cover with a little mayonnaise, spreading gently so the fish layer stays in place.

   120 g salted herring fillets50 g small onion90 g mayonnaise
6. 6

   Layer on the grated carrot, then the grated eggs, adding a thin coating of mayonnaise after each layer. Finish with the grated beetroot as the top layer, then cover the surface with the remaining mayonnaise. Grind black pepper over the top.

   100 g cooked carrot2 large egg180 g cooked beetroot90 g mayonnaise1 g black pepper
7. 7

   Rest the salad for 5 minutes so the layers settle and the flavors meld slightly. Garnish with finely chopped fresh dill and serve chilled or at cool room temperature.

   5 g fresh dill

Origin & History

Shuba, often known as 'herring under a fur coat,' is a classic layered salad from the Russian and broader post-Soviet table. It became especially popular in the 20th century as an affordable festive dish made from preserved fish, root vegetables, eggs, and mayonnaise. Today it remains a staple for holidays and family gatherings.