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Russian Paschuba (Shuba) Salad

Paschuba salad, also known as "Herring Under a Fur Coat" (Shuba), is a classic layered salad from Russian and Eastern European cuisine. It is traditionally served during holidays and special occasions, such as Christmas, New Year's and Easter celebrations. The salad is made by layering finely chopped or grated ingredients such as salted herring, boiled potatoes, carrots, eggs, and red beets with a mayonnaise mixture.
The bright purple beet layer on top makes the dish instantly recognizable and adds a slightly sweet contrast to the salty fish.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 people
Course: Appetizer, Salad
Cuisine: European, Russian, Ukrainian
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 4 Medium Potatoes
  • 1 Small Onion, finely diced
  • 4-5 Medium Carrots
  • 6 large Eggs
  • Salt and pepper to taste
  • 1 1/2 Cup Mayonnaise
  • 1 1/2 Cup Sour cream
  • 250 g Salted Herring fillets, comes in a glass jar with onions in it

Equipment

  • 4 Cooking pots

Method
 

  1. Cook the Vegetables: - Boil the potatoes, carrots, and beets in separate pots until tender. Let them cool completely, then peel.
  2. Saute the diced Onions: Dice a small onion and saute in a frying pan with butter until golden brown. Mix the sauteed onions together with the grated potatoes to give extra flavor.
  3. Boil the Eggs: - Place eggs in boiling water and cook for about 9-10 minutes. Cool, peel and chop into cubes.
  4. Make the Mayonnaise mixture: - Mix mayonnaise with sour cream. Add salt and pepper to taste.
  5. Prepare the Ingredients: - Grate the potatoes, carrots, and beets separately using a coarse grater. Drain the herring from the glass jar and pat dry completely.
  6. Layer the Salad: - Stir in mayonnaise mixture into each separate bowl of grated vegetables. Eggs, potatoes, carrots, and beets. It should be nice and creamy. Start assembling the salad by placing the drained herring into a deep serving dish. Then add the potato and diced onion. Add the carrots mixture, then the egg mixture and lastly the red beet mixture.
  7. Chill: - Cover the salad and refrigerate for at least 4 hours, preferably overnight. This allows the layers to absorb the flavors.