RUSSIAN SHUBA SALAD (HERRING UNDER FUR COAT)
Steps:
- Gather the ingredients.
- In a large saucepan, bring 3 quarts of water to a boil.
- Add the beets and cook for 20 minutes.
- Add the potatoes and cook for another 20 minutes.
- Add the carrots and continue cooking for an additional 20 minutes. Add more boiling water to keep the vegetables covered, if needed.
- Drain the vegetables and let cool for 10 minutes before handling.
- While still warm, peel the potatoes, carrots, and beets.
- Set aside to cool completely.
- Shred the carrots and beets.
- Place in separate bowls.
- Finely chop the potatoes.
- On a pretty serving platter, place a ring mold or the ring from a springform pan . This salad can also be assembled free form in a round or oval shape or in a 13 by 9-inch pan.
- Place all of the chopped potatoes in the ring, covering the bottom. Pat carefully into an even layer.
- Spread 1/3 of the mayonnaise to completely cover the potatoes.
- Place half of the beets in a thin layer on top.
- Then add half of the carrots.
- Place half of the finely chopped onion on top of the carrot.
- Use all of the chopped pickled herring to cover the onions.
- Spread another 1/3 of the mayonnaise to cover the herring.
- Layer with the remaining carrots and then the onion.
- Add the chopped eggs on top.
- Sprinkle over black pepper to taste.
- Cover with the remaining mayonnaise.
- Add the rest of the beets.
- Carefully pack down the beets so there's nothing else showing.
- Refrigerate for at least 6 hours.
- When it's time to serve, carefully remove the ring, if using, so the layers of the salad are shown.
- If desired, place the sliced hardboiled eggs on top of the salad to decorate it.
- Garnish with chopped dill or parsley.
- Serve and enjoy.
Nutrition Facts : Calories 473 kcal, Carbohydrate 31 g, Cholesterol 112 mg, Fiber 4 g, Protein 8 g, SaturatedFat 6 g, Sodium 417 mg, Sugar 6 g, Fat 35 g, ServingSize 6-8 Portions (6-8 Servings), UnsaturatedFat 0 g
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- Using a springform without the bottom part, place it on top of a plate that is slightly larger than the springform.Add the grated potatoes, spreading evenly to the edges, but don’t press down too hard.Add in the herring, onion and dill mixture. Using the spoon spread it to the edges of the springform.Add the grated carrots, spoon on half of the mayo, spreading evenly on top.Add the grated beets, spoon on the other half of the mayo, spreading evenly on top.Carefully grate the egg white part of the hard boiled eggs over the mayo layer, spreading evenly as you grate. Then grate in the egg yolk, you might have some eggs leftover, which is fine.Garnish with fresh dill. Refrigerate for at least 4-6 hours or over night to chill the salad before serving. Release and remove the springform. When serving, cut like you would cut a cake and enjoy. Goes well with a cold beer.
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