Silodka Pod Shuboy Herring Potato Beet Salad Recipes
SELYODKA POD SHUBOY (HERRING IN A FUR COAT)
Make and share this Selyodka Pod Shuboy (Herring in a Fur Coat) recipe from Food.com.
Provided by Member 610488
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Stir the sour cream, mayonaisse, and black pepper together.
- Layer the fish and vegetable ingredients in a deep dish with a few spoonfuls of the cream and mayonaisse mixture between each layer. It is recommended that you keep the layers in the following order: herring (retain a few pieces for garnishing), onion, potato, carrot, beet root.
- Garnish with chopped egg and herring pieces. Chill and serve.
Nutrition Facts : Calories 300.4, Fat 15.9, SaturatedFat 4.5, Cholesterol 98.4, Sodium 240.8, Carbohydrate 25.2, Fiber 3.1, Sugar 5.3, Protein 14.7
SELYODKA POD SHUBOY (DRESSED HERRING)
The Russian name is "Selyodka pod Shouboy", that means "Herring under fur coat". It is a traditional national dish for just about any event. A more common name for this is Dressed Herring. Dressed Herring is loved and considered one of the most delicious salads by Russians everywhere. Try and enjoy! "Selyodka pod Shouboy" is served as an appetizer, accompanied by icy cold vodka.
Provided by Witch Doctor
Categories Spreads
Time 3h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place potatoes, carrots, and beets into a medium pot and boil until all vegetables are tender. Boil eggs hard. Cool all vegetables and eggs.
- Soak the herrings in milk, covered, in the refrigerator for 2 hours. Rinse and pat dry with paper towels. Cut the fillets into 1 inch pieces.
- Arrange the pieces on a large dish side by side. Put herring meat evenly on the bottom. Evenly place rings of onion on the herring. Using a rubber spatula, spread mayonnaise evenly in a thin layer.
- Mince the potatoes and make the next layer of it. Again spread the mayonnaise over the potatoes.
- Then mince the carrot and spread over the mayonnaise.
- Mince 3 of the eggs and spread in the next layer, add mayonnaise and then the beets. Spread mayonnaise on the beets and mince and spread 1 egg on it to make the dish beautiful.
- This salad must look like a cake.
- Put the dish in the fridge for an hour.
Nutrition Facts : Calories 411.2, Fat 23.4, SaturatedFat 4.4, Cholesterol 112.5, Sodium 512, Carbohydrate 44.5, Fiber 4.3, Sugar 8.2, Protein 8.1
RUSSIAN BEET SALAD WITH HERRING
This salad is commonly known in Russia as a 'Herring under the Winter Coat Salad.' It is a must for every Russian holiday, however, you have to have a taste for herring and beets. Every Russian craves this salad, but my American hubby doesn't care for it. I use a clear bowl for this salad so that you could see all ingredients in it.
Provided by Evgeniya
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 1h55m
Yield 20
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Cook the potatoes, carrots, and beets in the boiling water until cooked but still firm, 15 to 20 minutes for the potatoes, 25 to 30 minutes for the carrots, and 40 minutes for the beets. Allow each to cool to the touch before further handling. Remove and discard the skins from the potatoes and beets. Shred the potatoes, carrots, and beets, keeping them separate.
- Arrange about half the onion and half the herring fillets in a layer in the bottom of a bowl. Cover the layer with about half of the grated potatoes, then a layer of about half the carrot, and finally about half the beet. Spread about 3 tablespoons of mayonnaise over the salad; season with salt and pepper. Repeat the layers in the same order to finish building the salad. Cover with plastic wrap and chill in the refrigerator at least 1 hour. Serve cold.
Nutrition Facts : Calories 120.3 calories, Carbohydrate 9.4 g, Cholesterol 7.8 mg, Fat 8 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 174.9 mg, Sugar 1.2 g
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SHUBA SALAD (HERRING UNDER A FUR COAT) - LENA'S KITCHEN
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- In one pot, place beets in boiling water (enough water to cover the beets). Boil 1 hour, or until soft when pierced with a knife. The cooking time varies depending on your beets. Some will cook sooner than others, so test all of them. When cooked, remove from boiling water and let cool to room temperature. Peel the cooked beets (I use gloves for this sometimes to prevent from your hands getting stained). Use a cheese grater, grate into a bowl. In a separate pot, boil whole potatoes and carrots about 25-35 minutes, or until smooth when pierced with a knife. Don’t overcook. When cooked, remove from boiling water and let cool to room temperature. Peel the cooked potatoes and carrots. It’s easiest to peel carrots by putting a slit down the length of the carrot and peeling in a circle around the carrot. Grate into separate bowls.Place 4 eggs in another pot of salted cold water and bring them to a boil. Once the water is boiling, cook for 10 minutes. When timer is done, place eggs in a ice b
- 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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