Lunch

Shuba (Dressed Herring Salad)

Name: Shuba (Dressed Herring Salad)
Prep time: 40 min
Ingredients: 3 small beets (about 450 g), boiled until tender, peeled 3 medium potatoes (about 500 g), boiled, peeled 1 medium carrot, boiled, peeled 3 eggs, hard-boiled and peeled 3 salted herring fillets (about 200–250 g), diced small 1 small white or yellow onion, finely diced ¾–1 cup (180–240 g) mayonnaise, to taste Freshly ground black pepper, optional Green onion garnish 1 sour apple, grated

Prep

40 Minutes

Cold, layered, and built to rest, this shuba (dressed herring salad ) brings salty herring, sweet beets, tender potatoes, and a creamy finish into one sliceable dish.

Ingredients

3 small beets (about 450 g), boiled until tender, peeled 3 medium potatoes (about 500 g), boiled, peeled 1 medium carrot, boiled, peeled 3 eggs, hard-boiled and peeled 3 salted herring fillets (about 200–250 g), diced small 1 small white or yellow onion, finely diced ¾–1 cup (180–240 g) mayonnaise, to taste Freshly ground black pepper, optional Green onion garnish 1 sour apple, grated

Instructions

1
Boil the beets, potatoes, and carrot separately until tender, then cool and peel. Hard-boil the eggs, then cool and peel. Grate the potatoes, carrot, eggs, and beets on the coarse side of a box grater, keeping each separate. Spread the herring in an even layer in a serving dish and cover lightly with mayonnaise. Add the onion in an even layer and spread over a thin layer of mayonnaise. Layer over the potatoes, press lightly to level, and spread with a thin layer of mayonnaise. Add the carrot, then a light layer of mayonnaise. Add the eggs, then another thin layer of mayonnaise. Finish with the beets and spread a final thin layer of mayonnaise over the top. Cover and chill for at least 4 hours, or overnight, before slicing and serving.

Best Served With

dark rye bread, boiled potatoes, or roast chicken

Cook's Note

Cool every component fully before layering so the salad stays distinct instead of turning soft and streaked. Keep the mayonnaise light between layers or the whole dish can start to feel heavy.

Why This Recipe Works

Grated vegetables keep the layers light and cohesive, while resting time lets the flavors settle without losing definition. Sweet beets soften the edge of the salty herring, and the mayonnaise holds the layers together without turning the salad dense.

Make It Yours

Add grated sour apple for brightness and sweetness. Add a little prepared horseradish between layers for more bite. Stir a small amount of mustard into the mayonnaise. Chop the vegetables instead of grating for a more rustic texture.