Shuba Salad
Description
The recipe won't take much time. You can prepare the Shuba salad in individual portions using ramekins or on a shared platter. I used a salad bowl with a capacity of 500 ml and a diameter of 13 cm. If you're expecting more guests, feel free to double the ingredients. This classic traditional dish with a little twist turns out so delicious that your loved ones will ask you to make it again and again. Be sure to try it and give it a taste. Serve at the table.
Instructions
- 1
Step 1
Boil the potatoes, carrots, and beets, then let them cool. I prepare the herring fillet myself, but you can use ready-made fillet in oil.
- 2
Step 2
Cut the herring fillet into small cubes.
- 3
Step 3
Cut the onion into cubes and fry until golden brown. Season with salt to taste.
- 4
Step 4
Grate the potatoes, carrots, and beets on a coarse grater.
- 5
Step 5
Take the dish in which you will serve the salad. Place the potatoes as the first layer, spread evenly, salt, and cover with mayonnaise.
- 6
Step 6
Evenly spread the fried onion on top. Brush with a layer of mayonnaise.
- 7
Step 7
Next, add the carrots. Salt them and spread mayonnaise over the carrots.
- 8
Step 8
Spread the beets as the last layer. Season with salt and spread with mayonnaise. The Shuba salad is ready. Let it sit for some time to allow the salad to marinate.
- 9
Step 9
If you're short on time, let the salad sit at room temperature for 30–40 minutes, then chill in the refrigerator and serve.