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+ servings

Shuba Salad

Course Appetizer, Salad
Cuisine Eastern European
Keyword beet, carrot, eggs, herring, potato, salmon roe, scallions, sour cream
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 8 1 cup portions
Calories 264kcal

Ingredients

  • 1 lb beetroot red
  • 1 lb potatoes Yukon Gold
  • 1 lb carrot
  • 1 bunch scallions
  • 1 lb salted herring boneless fillets
  • 6 tbsp mayonnaise Kewpie
  • 6 each eggs large
  • 4 tbsp salmon roe optional

Instructions

  • Wash potatoes. Cut medium ones in half and large ones in quarters. Steam for 15-20 min. Let cool, remove the skins. Refrigerate cooked potatoes in a covered container for a few hours until starches are completely set.
  • Wash carrots. Cut the long ones to fit your steaming pot. Steam for 15-20 min, until soft, but not overcooked. Let cool, remove the skins. Refrigerate cooked carrots in a covered container until ready to cube.
  • Wash beets. Cut medium ones in half and large ones in quarters. Steam for 15-20 min, or until soft, but not overcooked. Let cool, remove the skins. Refrigerate cooked beets in a covered container until ready to cube.
  • Steam large eggs for 8-10 min. Meanwhile, prepare an ice bath in a large bowl by filling it with ice and cold water 1:1. Ice shock steamed eggs for at least 5 min. Shell them. Refrigerate shelled eggs in a covered container until ready to mince.
  • Wash and chop scallions, both white and green parts.
  • Cube potatoes, season with salt and black pepper to taste, and mix with 2 tbsp of mayonnaise in a separate bowl. Do the same with carrots and beets, each vegetable in its own bowl. Carrots and beets can be grated instead of being cubed.
  • Mince salted herring and keep in a separate container. Mince eggs and keep them in a separate container.
  • Prepare 2 deep, round, 1-quart containers. Line their bottoms with parchment paper. Assemble the salad by making 1/4" thick layers of all prepped ingredients. In my version, the layers from the bottom — scallions, potatoes, herring, carrots, beets, eggs, scallions, herring, potatoes. Cover filled to top containers with a lid or plastic wrap and refrigerate for at least an hour before serving.
  • Watch the video to see how to serve the salad.

Nutrition

Calories: 264kcal | Carbohydrates: 21g | Protein: 15g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 212mg | Potassium: 817mg | Fiber: 4g | Sugar: 7g | Vitamin A: 9606IU | Vitamin C: 19mg | Calcium: 72mg | Iron: 2mg