Shuba - Layered Russian Beet Salad with Herring
It is one of the most popular fish salads in my house, no holiday passes without it. It has simple and affordable ingredients that combine perfectly. Here I will show the classic version, and in the last step I will say how small improvements and variations can be made to it.
Prepare vegetables for salad:
Boil the potatoes in their skins together with the carrots - about 40 minutes, cool and peel.
Boil the beets in water for about 1 hour - cool and peel.
Onions are cleaned and washed.
Usually (it is not mandatory), shuba is made in elongated plates - that is, it repeats the shape of the fish somewhat.
You can use any beautiful plate you have in the house.
The first layer of salad will be potatoes, which are given through medium grater. Usually one large potato, or 2 small ones, is enough.
The fish fillet is cut into small cubes.
Distribute the fish evenly over the potato layer with mayonnaise.
Finely chop the onion. Before putting it in the salad, you can rinse it with hot water to take it quickly.
Spread the onion over the fish.
Grease this layer with a little mayonnaise.
Grate the carrot over the onion (1-2 depending on the size).
Grease well with mayonnaise.
Place the grated beets over the carrots.
It is uniform and greased well with mayonnaise.
Wipe the plate on the edges and garnish with various things - greens, carrot flower, onion, egg yolk, etc.
So as variations of the salad can be the respective combination: potatoes + fish + onion + fresh apple + carrot + beet
Or: fish + onion + potatoes + carrots + beets
Good appetite!
