Shuba Salad

Shuba is often served as a cold appetiser. The combination of creamy mayonnaise, tangy herring, and the sweet, earthy flavour of the beets makes Shuba a unique and beloved dish in Eastern European cuisine.

Ingredients

• 1 lb pickled herring

• 3 small potatoes

• 3 medium carrots

• 3 boiled eggs

• 3 medium beets

• 1 cup mayonnaise

• salt to taste

Instructions

Cook the Vegetables and Eggs:

1. Wash, peel, and boil the beets until tender (about 45 minutes to 1 hour). To check if they’re done, insert a fork or knife—it should easily slide in.

2. Wash, peel, and boil the potatoes and carrots in separate pots until tender (about 25 minutes).

3. Boil the eggs for about 10 minutes.

4. Let all ingredients cool once boiled.

   
   

Prepare the Salad:

1. Grate the potatoes, beets, and carrots separately.

2. Finely chop the pickled herring.

3. Peel and finely chop the boiled eggs.

   
   

Assemble the Salad:

1. In separate bowls, combine each ingredient with mayonnaise and a pinch of salt.

2. On a large plate or in a mould, layer the salad in this order:

   • Herring

   • Potatoes

   • Carrots

   • Chopped eggs

   • Beets

   
   

Serve:

• Serve immediately or refrigerate for a few hours before serving.