Shuba is a delectable layered herring fish salad, artfully arranged with boiled vegetables like potatoes, carrots, beets, and a generous topping of creamy mayonnaise. Famously known as “dressed herring” or “herring under a fur coat,” this traditional Russian and Ukrainian beet salad holds a cherished spot as a holiday staple in countless families, bringing joy and a burst of flavor to festive tables.

For the Shuba:

• 1 XL beet (or 2 medium-sized beets)
• 1 medium potato
• 1 medium carrot
• 2 oz herring fish fillets marinated in oil (approximately 1/4 cup when diced)
• 1 cup mayonnaise (such as Hellmann’s for best flavor)

How to prepare Shuba:

1. Begin by boiling the beets, potatoes, and carrots in a large pot over medium heat. Cook for approximately 30 minutes. Remember to remove the carrots after about 15 minutes, as they tend to become tender much faster than the potatoes and beets.
2. Once cooked, allow the vegetables to cool completely. Peel the skins off using a sharp knife. Grate each vegetable separately into distinct piles. Set them aside, ready for layering.
3. Finely dice the marinated herring fish fillets. Spread these diced pieces evenly onto your chosen serving dish, forming the base layer. Follow this with an even layer of grated potatoes, then grated carrots. Next, spread about 1/2 cup of mayonnaise over the carrot layer. Add the grated beets as the penultimate layer, and finally, top with the remaining 1/2 cup of mayonnaise, spreading it smoothly to create the “fur coat.” For best results, refrigerate the Shuba salad overnight. This allows the flavors to meld beautifully and the beet color to gently seep into the mayonnaise, enhancing its characteristic purple hue. Serve chilled and enjoy!

Optional Additions: A finely diced 1/2 onion can be added directly atop the herring fish layer for an extra layer of flavor and a slight crunch.

• Beets: An XL beet should yield approximately 3 cups of grated cooked beets. If using smaller beets, adjust accordingly to achieve this volume.
• Herring Fish: This key ingredient is typically found in the refrigerated or cooler sections of European markets, especially those stocking Russian or Polish culinary goods. Look for packaged, marinated herring fillets.

Serving: 1 serving | Calories: 256 kcal | Carbohydrates: 13.9g | Protein: 1.4g | Fat: 22g | Saturated Fat: 4.4g | Cholesterol: 134mg | Sodium: 131mg | Fiber: 1.8g | Sugar: 3.9g

Shuba, a beloved traditional salad, is famously known as “Dressed Herring” or “Herring Under a Fur Coat.” It’s an artfully layered fish salad composed of tender, finely grated beets, fluffy potatoes, sweet carrots, and a generous coating of creamy mayonnaise. The whimsical name “Herring Under a Fur Coat” vividly describes its structure, where the herring forms the base, completely covered by layers of colorful vegetables, culminating in a beautiful, often purple-hued, mayonnaise “fur coat.” While the classic version focuses on these core ingredients, some creative variations include diced pickles for tang, grated apples for a sweet crunch, or a garnish of hard-boiled eggs for added richness and visual appeal. This particular Shuba recipe prioritizes the authentic, time-honored flavors without additional frills, ensuring a true taste of tradition.

To prepare a classic and delicious Shuba, you’ll need a concise list of fresh and flavorful ingredients:

• Carrots: Boiled until tender and then finely grated. These add a touch of sweetness and a vibrant orange layer.
• Potatoes: Boiled and grated, providing a fluffy, starchy layer that balances the other flavors and textures.
• Beets: Cooked (preferably roasted for enhanced flavor) and grated. These are responsible for the salad’s iconic color and earthy sweetness.
• 2 oz Herring Fish Fillets in Oil: Diced, along with some of their flavorful oil. This is the star ingredient, offering a distinctive briny, umami base.
• 1 cup Mayonnaise: A good quality mayonnaise, such as Hellmann’s, is crucial for binding the layers together and creating the creamy “fur coat” that defines the salad.

Finding the right herring fish is key to an authentic Shuba. You’ll typically find marinated herring fish fillets in the refrigerated or cooler sections of most European Markets. These stores, specializing in Russian, Polish, or other Eastern European goods, are your best bet. The herring usually comes pre-packaged and marinated in oil, making it ready to dice and layer into your salad. If you don’t have a dedicated European market nearby, check larger supermarkets with a well-stocked international food section.

Absolutely, and it’s often a preferred method! Roasting beets in the oven is generally considered a superior option to boiling, both in terms of flavor and nutrition. When beets are boiled, some of their water-soluble nutrients can leach into the cooking water, often turning it a purplish color. Roasting, on the other hand, caramelizes their natural sugars, concentrating their earthy sweetness and retaining a greater proportion of their nutritional value within the beet itself. The texture also tends to be slightly firmer and more satisfying. I often roast large batches of beets, grate them, and use the freshly grated ones for salads like Shuba. Any leftovers can be frozen for future use in soups, though it’s worth noting that frozen beets might release more water upon thawing, making them less ideal for fresh salads but perfectly suitable for cooked dishes.

My husband is particularly fond of roasted beets, often enjoying them plain as a healthy and satisfying midday snack, highlighting their natural deliciousness.

Yes, you can certainly prepare a version of Shuba without the herring fish. While herring is a foundational ingredient for the traditional “Dressed Herring” experience, its omission will not entirely compromise the salad. In fact, for those who prefer a less fishy flavor or are vegetarian, a herring-free Shuba can still be quite delicious. The original recipe only calls for a small amount of herring, primarily for a subtle aroma and a hint of briny flavor. If you choose to omit it, the salad will retain its delightful texture and vibrant beet flavor. To compensate for the missing savory element and to add an extra layer of crunch, consider adding a generous amount of finely diced onions as a base layer. This will provide a pleasant sharpness that complements the tender vegetables and creamy mayonnaise beautifully.

If you wish to incorporate onions into your Shuba Salad, the best time to add them is as the very first vegetable layer, directly on top of the diced herring fish. Finely dice about half a medium-sized onion; this amount should be plenty to provide a pleasant pungency without overpowering the other flavors in this recipe. Spreading them over the herring allows their sharp taste to subtly meld with the fish, creating a deeper flavor profile and adding an appealing textural contrast to the tender layers above.