Silodka Pod Shuboy Herring Potato Beet Salad Food

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.

SELYODKA POD SHUBOY (DRESSED HERRING)

Steps:

• Place potatoes, carrots, and beets into a medium pot and boil until all vegetables are tender. Boil eggs hard. Cool all vegetables and eggs.
• Soak the herrings in milk, covered, in the refrigerator for 2 hours. Rinse and pat dry with paper towels. Cut the fillets into 1 inch pieces.
• Arrange the pieces on a large dish side by side. Put herring meat evenly on the bottom. Evenly place rings of onion on the herring. Using a rubber spatula, spread mayonnaise evenly in a thin layer.
• Mince the potatoes and make the next layer of it. Again spread the mayonnaise over the potatoes.
• Then mince the carrot and spread over the mayonnaise.
• Mince 3 of the eggs and spread in the next layer, add mayonnaise and then the beets. Spread mayonnaise on the beets and mince and spread 1 egg on it to make the dish beautiful.
• This salad must look like a cake.
• Put the dish in the fridge for an hour.

SILODKA POD SHUBOY: HERRING, POTATO, BEET SALAD

Steps:

• Boil vegetables until they are tender, but not mushy. The original recipe says it can all be done in one pan, but I am skeptical. Peel and cool.
• Hardboil the eggs. Chop 4; grind the 5th and set it aside.
• Skin and bone the herring. Cut into little pieces, checking for bones.
• Take an attractive bowl (oval is nice, glass is nicest, so that the layers show) and place herring pieces on the bottom. Top with onions if you like them. Spread with a thin layer of mayonnaise.
• Grind or mash the potatoes. Spread on top. Top with another thin layer of mayonnaise. Use a fork to plane the layers.
• Grind/mash the carrots. Spread on top, with thin layer of mayonnaise. Plan the layers again.
• Then you do the same with 4 eggs and beets.
• After the beets, spread with a generous layer of mayonnaise.
• Top with the grated hardboiled egg.
• The whole thing should be beautiful, almost like a layer cake.
• Put in fridge for an hour or more to blend flavors.
• Serve with vodka, of course!

SELYODKA POD SHUBOY (HERRING IN A FUR COAT)

Steps:

• Stir the sour cream, mayonaisse, and black pepper together.
• Layer the fish and vegetable ingredients in a deep dish with a few spoonfuls of the cream and mayonaisse mixture between each layer. It is recommended that you keep the layers in the following order: herring (retain a few pieces for garnishing), onion, potato, carrot, beet root.
• Garnish with chopped egg and herring pieces. Chill and serve.