A Salad Close to My Heart
Shuba was a holiday must in our home – still is!
My mom made it every New Year’s Eve, and sometimes for birthdays too, but it was the sight of this salad chilling in the fridge that made it feel like the holidays had truly arrived. My grandmother used to make it in Moscow, and as a child, I loved helping her layer it. She always prepared it a day in advance, and I still remember the boiled vegetables lined up to cool, it meant something special was coming. The smell, the colors, the routine of it all – it’s a dish that holds so many memories for me.
What is Shuba Salad?
Shuba (meaning “fur coat” in Russian) is a classic Soviet-era dish made by layering cooked and grated vegetables, potatoes, carrots, and beets with grated hard-boiled eggs and chopped salted herring. Each layer is topped with a thin coating of mayonnaise, and the vibrant beet layer on top gives the salad its “fur coat” name.
In Russian, it’s called Seledka Pod Shuboy (селёдка под шубой). It’s considered the national salad for New Year’s Eve and is also popular on Christmas, Easter, and International Women’s Day.
Traditionally, this salad is assembled in a round dish or springform pan and served in wedges. Some families include a grated apple layer for a touch of sweetness and crunch.
Ingredients In Recipe
Here’s a breakdown of what goes into this iconic Russian herring salad:
Complete list of ingredients and amounts can be found in the recipe card below.
- Herring: Salted herring fillets are traditional and add rich, briny flavor. I use salted herring, but you can also use pickled herring packed in oil if that’s what’s available to you, just be sure to drain it well.
- Potatoes: Waxy or all-purpose varieties like Yukon Gold or Charlotte (in the UK) work best. Avoid starchy potatoes like Russets.
- Beets: Use boiled or baked beets (baking brings out more sweetness). Grate once cooled. Gloves are helpful to avoid staining your hands.
- Onion: Finely diced yellow onions are marinated in vinegar, oil, and pepper to mellow their sharpness and boost flavor.
- Carrot: Boil or roast, then peel and grate.
- Eggs: Grated hard-boiled eggs add creaminess and richness.
- Mayonnaise: Use a good-quality full-fat mayo. You can also make your own using my homemade mayonnaise recipe.
How To Make Herring under a fur coat salad
Once your ingredients are prepped, assembling the salad is easy and fun. I like to use a springform ring without the base so I can build the layers neatly on a serving plate.
- Marinate the Onions: Soften the sharpness of raw onion by shocking with boiling water, draining, and then marinating in apple cider vinegar, sunflower oil, sea salt, and pepper. Let sit for 10 minutes.
- Assemble the Layers: Place a springform ring on a serving plate.
Start with a layer of grated potatoes. Do not press down – just shape lightly with a fork.
Spread a thin layer of mayonnaise (about ⅓ cup).
Add the chopped herring fillets evenly.
Spoon the marinated onion (with juices) over the herring.
Add a layer of grated carrots, then spread another light layer of mayo.
Add the grated egg layer, followed by more mayo.
Finish with grated beets. Spread the final mayo layer gently with a spoon; it will blend with the beets and create a beautiful pink topping. - Chill: Cover with plastic wrap and refrigerate for at least 6 hours, ideally overnight. This helps the layers set and flavors to meld.
- Serve: Remove the springform ring and garnish with chopped dill or chives. Cut into slices to serve.
Tip!
As you assemble the salad, do not press it down too much. I only press down when I’m adding the mayo on top (last layer) to help pack it together.
Tips for Success
- Mold Matters: I use a 9-inch (23 cm) springform pan ring, but you can use a cake ring, glass bowl, or trifle dish. If halving the recipe, choose a smaller mold.
- No Pressing: Don’t press down the layers, except gently at the top to help the salad hold its shape.
- Add Garlic: Stir a little crushed garlic into the mayonnaise for an extra flavor boost.
- Try Individual Portions: Use small molds or cups for personal servings – perfect for parties!
- Mind the Salt: The herring is salty, so taste before seasoning other layers.
Storing Tips
Chill Time: Always chill for at least 6 hours before serving.
Leftovers: Store covered in an airtight container in the fridge for up to 3 days.
Freezing: Not recommended, as the texture of the vegetables will change.
More Salad Recipes To Try
FAQs
The beet layer resembles a “fur coat” that covers the salad. “Shuba” also serves as a playful acronym in Russian related to an anti-political slogan from the Soviet era.
If you’re visiting Moscow, check out the third floor of GUM shopping center for a Soviet-style canteen that serves authentic Shuba salad. Grabli is another local chain that offers it.
I hope that you love this Russian classic as much as I do! Let me know in the comments if you grew up eating it, or where did you learn about this salad? And share with me your spin on the Shuba salad!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Herring Under a Fur Coat Salad
Equipment
- Large pot (for boiling vegetables)
- Fine grater or box grater
- Knife and cutting board
- Mixing Bowls
- Large round serving platter or cake plate
- Fork (for decorating the top)
- Plastic wrap (for covering during refrigeration)
Ingredients
- 2 large cooked potatoes or 3 medium potatoes, chilled, peeled, and grated
- 1 cup mayonnaise
- 9 ounces ounces (250 g) herring fillets drained from oil, and chopped
- 2 small yellow onions finely diced
- 1 teaspoon apple cider or distilled vinegar
- Salt & pepper to taste
- 4 medium cooked carrots chilled, peeled, and grated
- 5 large boiled eggs peeled and grated
- 2 large cooked beets chilled, peeled, and grated
- Fresh dill or green onions to garnish
Instructions
- Boil the potatoes and carrots in salted water until fork-tender, about 20 minutes. Drain and chill completely. Peel and grate them using a fine grater.
- In a separate pot, boil the beets until soft, about 1 ½ hours. Cool, peel, and grate. If the beets are very juicy, pat them dry with a paper towel to avoid a watery salad.
- Finely dice the onions. Pour boiling water over them, drain, then rinse with cold water. Drain again, then pour vinegar over the onions. Let sit for 5 minutes, rinse again with hot water, and drain. (Optional: skip vinegar soak if using mild onions)
- On a large, deep and round serving plate, arrange half the grated beets in an even layer. Top with half of the grated potatoes. Spread a thin layer of mayonnaise over the potatoes.
- Spread all the onions over the mayonnaise layer. Add a second thin layer of mayonnaise. Evenly distribute the chopped herring over the onions.
- Top with the remaining potatoes and a thin layer of mayonnaise. Add all of the grated carrots, followed by more mayonnaise. Add all of the grated eggs in an even layer.
- Top with the remaining grated beets. Spread the final layer of mayonnaise over the beets. Use a fork to create a decorative pattern on top.
- Cover the salad with plastic wrap and refrigerate overnight. Before serving, garnish with fresh dill or chopped green onions.
Notes:
- Mold: I used a 9-inch (23cm) springform pan to create the layered salad. You can also use a cake mold, a trifle dish, or just a glass bowl to assemble and serve the salad. This recipe can be halved, but be sure to use a smaller mold.
- Individual Portions: This layered salad is great for making individual portions! Use small cake molds, springform pans, bowls, or cups.
- Add Garlic: A little bit of crushed garlic added to the mayo makes it delicious!
- Be Careful with The Salt: The herring is pickled and salted, so be careful when you add salt to the onions or the potatoes. I usually skip the salt and only add it to the onions.
- Eggs are Optional: You can totally skip the eggs if you don’t like them in salads.
- Storing: Is it important that you chill the salad for at least 6 hours before serving. Store the leftovers covered with plastic wrap in the fridge for up to 3 days. I do not recommend freezing this salad.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
This recipe first appeared on the blog in November 2015, and was updated with new images and more useful tips in January 2023.
Gli says
Hi Diana, this recipe looks delicious. can you replace the herring with another fish?
Diana says
Hi Gli, the traditional recipe calls for herring and that’s the only way how we’ve ever made it so I don’t really know if you can use another type of fish.
Helen @ Fuss Free Flavours says
It really rather does look like a pudding! But also once you know sounds so delicious. I love herring!
thanks for linking up to ##ExtraVeg
Lisa | My Fancy Bathroom says
I am obsessing over this salad!
Margot @ Coffee & Vanilla says
That looks amazing Diana!! I love everything about this recipe and the salad you served on a side looks like one my mum would make. Thank you for sharing this with Inheritance Recipes.
@Claire – you can get herring like this in Polish section in Asda, Morrisons and other supermarkets, it is sold in trays, similar to sliced cheese 😉
Claire @foodiequine says
I’m not sure we can get salted herring here. Would it work with soused (pickled) herring?