RUSSIAN SHUBA SALAD (HERRING UNDER FUR COAT)
Steps:
- Gather the ingredients.
- In a large saucepan, bring 3 quarts of water to a boil.
- Add the beets and cook for 20 minutes.
- Add the potatoes and cook for another 20 minutes.
- Add the carrots and continue cooking for an additional 20 minutes. Add more boiling water to keep the vegetables covered, if needed.
- Drain the vegetables and let cool for 10 minutes before handling.
- While still warm, peel the potatoes, carrots, and beets.
- Set aside to cool completely.
- Shred the carrots and beets.
- Place in separate bowls.
- Finely chop the potatoes.
- On a pretty serving platter, place a ring mold or the ring from a springform pan . This salad can also be assembled free form in a round or oval shape or in a 13 by 9-inch pan.
- Place all of the chopped potatoes in the ring, covering the bottom. Pat carefully into an even layer.
- Spread 1/3 of the mayonnaise to completely cover the potatoes.
- Place half of the beets in a thin layer on top.
- Then add half of the carrots.
- Place half of the finely chopped onion on top of the carrot.
- Use all of the chopped pickled herring to cover the onions.
- Spread another 1/3 of the mayonnaise to cover the herring.
- Layer with the remaining carrots and then the onion.
- Add the chopped eggs on top.
- Sprinkle over black pepper to taste.
- Cover with the remaining mayonnaise.
- Add the rest of the beets.
- Carefully pack down the beets so there's nothing else showing.
- Refrigerate for at least 6 hours.
- When it's time to serve, carefully remove the ring, if using, so the layers of the salad are shown.
- If desired, place the sliced hardboiled eggs on top of the salad to decorate it.
- Garnish with chopped dill or parsley.
- Serve and enjoy.
Nutrition Facts : Calories 473 kcal, Carbohydrate 31 g, Cholesterol 112 mg, Fiber 4 g, Protein 8 g, SaturatedFat 6 g, Sodium 417 mg, Sugar 6 g, Fat 35 g, ServingSize 6-8 Portions (6-8 Servings), UnsaturatedFat 0 g
RUSSIAN POTATO SALAD
This Russian potato salad recipe comes from my grandmother, who had written it down in Russian before she translated it for me when I was a teen. We made this every Easter, or for any event where family and friends gathered together. -Gala McGaughey, Berryville, Virginia
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 10-15 minutes. Drain and transfer to a large bowl., Meanwhile, combine sugar and vinegar in a small saucepan. Cook and stir over medium heat until sugar is dissolved; pour over hot potatoes. Cool to room temperature., In a large skillet, heat oil over medium-high heat. Add carrots and onion; cook and stir until crisp-tender, 6-8 minutes. Add to potatoes. Stir in beets, celery and pickles. Combine mayonnaise, salt and pepper; gently stir into potato mixture. Refrigerate, covered, until chilled.
Nutrition Facts : Calories 269 calories, Fat 14g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 455mg sodium, Carbohydrate 35g carbohydrate (15g sugars, Fiber 3g fiber), Protein 2g protein.
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