Beet Salad with Herring (Layered Ukranian Shuba Salad)

Step by step method

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  Step 1

  Put a large beetroot, not peeled, into the saucepan with water so that it completely covers the vegetable, and cook until tender. The liquid boils away during cooking, so add more as needed. We cool the boiled root and peel it.

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  Step 2

  Take large potatoes with carrots, cook in their skins in one saucepan for about 30 minutes. Peel them after cooling.

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  Step 3

  We check the prepared herring fillet for the presence of bones, if there are any, remove them with culinary tweezers, cut it arbitrarily, but finely.

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  Step 4

  At the bottom of perfectly clean bowls, lay out finely chopped herring in 1/5 parts and spread carefully. The layers must be collected so that the ingredients do not come into contact with the walls of the bowls, then the dish will turn out neat and beautiful.

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  Step 5

  Onions (you can take red with a more delicate taste), peel, chop, divide into 5 equal parts and put on chopped fish. Pour in oil (1 teaspoon each).

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  Step 6

  Boiled potatoes cut into small cubes, put on top. Grease generously with mayonnaise sauce.

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  Step 7

  Grate the peeled carrot coarsely and repeat the previous step.

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  Step 8

  Grate the beets on a coarse grater, add a little salt, mayonnaise and mix well. Carefully, without staining the walls, lay out the beetroot mixture.

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  Step 9

  Delicious Russian Shuba Salad is ready, additionally decorate it with parsley leaves and serve.