Beet Salad with Herring (Layered Ukranian Shuba Salad)

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  • 5Servings
  • 60 mPrep Time
  • 20 mCook Time
  • 1:20 hReady In
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Salad with herring and beets or Ukranian Shuba Salad is a favorite of many people, easy to prepare and very tasty salad. It is usually served on the festive table and cooked according to the classic recipe, but often supplemented with apples, eggs, pickled cucumbers.

For assembly, we will use portioned dishes, then a salad will look very beautiful and festive.


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Nutrients in 100g


Step by step method

  • 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.

  • Step 2

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

  • 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.

  • 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.

  • 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).

  • Step 6

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

  • Step 7

    Grate the peeled carrot coarsely and repeat the previous step.

  • 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.

  • Step 9

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

Tips & variations

  • To preserve the maximum amount of nutrients in vegetables, it is better to bake them in the oven. Just wrap each root vegetable in foil and send to bake.

  • To make the salad more refined, mix chopped beets with coarsely grated cheese. This will create a slight creamy aftertaste.

  • You can decorate the salad with boiled yolks. Just finely rub them on the salad before serving.

  • Onions can be pickled. The ideal marinade is water, vinegar, sugar and a little salt. Average time is 10-15 minutes.

  • Herring should be lightly salted. If it is heavily salted, it can be soaked in water or milk.

  • To make the salad light and airy, the vegetables should be rubbed on a fine grater.

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