Shuba Recipe

Dressed Herring or Herring Under a Fur Coat or Shuba for the rest of us.
Layers of cooked vegetables over herring fish with a garlic mayo spread between each layer. Perfect salad for holidays and parties.
Course Side Dish
Cuisine Russian, Ukrainian
Keyword shuba
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 10 servings
Calories 276kcal
Author Valentina's Corner


  • 3/4 lb pickled herring fish, finely cubed
  • 1/2 medium sweet onion, finely chopped
  • 2 med/large potatoes, cooked and grated
  • 6 boiled eggs, grated
  • 3 large carrots, cooked and grated
  • 3 cooked beets, grated
  • 1 1/2 cup mayo
  • 2 garlic cloves, minced
  • salt and pepper, to taste


  • In a large pot, cook the potatoes and carrots. In a separate pot, cook the eggs.
  • Cook or roast the beets.
  • Once cooked, peel and shred the potatoes, carrots, beet, and eggs. Set aside 2 egg yolks for top for decor.
  • Finely chop the sweet onion. Cube the herring fish into small cubes. Combine the onion and fish.
  • Combine the mayo and minced garlic.
  • On a large plate, place an 8 - 9" springform pan ring on the plate a cup in the center.
  • Place the onion and fish mixture onto the plate as the first layer and finely pat down.
  • Top with a light layer of the mayo mixture. Season with just pepper.
  • Next, add the shredded potatoes and generously cover with the mayo mixture and season with both salt and pepper.
  • Add the shredded eggs and lightly coat with mayo. Then the carrots as the next layer. Spread with another layer of mayo. season with both salt and pepper.
  • Top with the shredded beets and a light layer of mayo. Season with pepper and decorate as desired.
  • Refrigerate for about an hour or overnight. Remove springform pan then the cup from the salad.
  • Serve and enjoy!


Calories: 276kcal | Carbohydrates: 1g | Protein: 4g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 126mg | Sodium: 251mg | Potassium: 45mg | Sugar: 1g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg