Herring Under a Fur Coat – Shuba Layered Beet Salad

Ingredients:

Preparation mode:

👉 Herring under a fur coat – seledka pod shuboy, or simply “shuba” – is the bright purple layered salad found next to Olivier on almost every New Year table in Russia, Ukraine, Belarus, Georgia and the Baltic countries. Salty herring and onion sit at the bottom, covered by layers of potato, carrot, egg and finally grated beets – the “fur coat” – each spread with a thin layer of mayonnaise. Popular legends link it to a Moscow tavern around 1918, but it became a Soviet holiday classic in the 1970s.

How to Make Shuba Salad

1. Cook the vegetables. Boil the potatoes, carrots and beets in their skins until tender: about 20–25 minutes for potatoes, 25–30 for carrots and 45–60 for beets. Cool completely, then peel.
2. Prepare the layers. Coarsely grate the potatoes, carrots, beets and eggs into separate bowls. Finely dice the herring and onion.
3. Herring and onion. On a flat serving plate or in a ring mould, spread the herring in an even layer and scatter the onion on top.
4. Potato. Add the grated potato, press lightly and spread with a thin layer of mayonnaise.
5. Carrot and egg. Add the carrot, then the apple (if using), then the egg, spreading a little mayonnaise over each layer.
6. The fur coat. Cover everything with the grated beets, pressing gently, and spread the last layer of mayonnaise over the top and sides.
7. Chill and serve. Cover and refrigerate for at least 4 hours, ideally overnight. Garnish with dill or grated egg yolk before serving.

Tips for the Best Shuba Salad

• Grate the vegetables, do not dice them – it gives the soft, fluffy layers.
• Spread the mayonnaise thinly; too much makes the salad heavy.
• Use good, not-too-salty herring fillets, or soak them in milk for 30 minutes first.

FAQ

Why is it called herring under a fur coat?
The grated beet and vegetables cover the herring like a warm winter coat.

Can I make shuba without herring?
Yes – some families use smoked salmon or canned tuna, but then it is no longer the classic recipe.

How long does shuba keep?
Up to 2–3 days covered in the fridge.

👉 Complete your New Year table with Olivier salad and medovik, and read about New Year foods around the world.

Footnotes:

Make ahead: assemble the salad the day before and keep it covered in the fridge – it needs at least 4 hours for the layers to soak and becomes even better overnight.
Lighter version: replace half the mayonnaise with thick Greek yogurt or sour cream.