Elena Morozova
Elena was born in Western Siberia, in a city called Omsk (on trans-Siberian line). She grew up in Russia, though she also spent the last 15 years living in Ireland. She’s a wife and a mum to a little boy, and she now lives in the UK.
Elena is happy to share stories from her motherland, Russia as well as from Ireland.
Latest posts by Elena Morozova (see all)
- “Svyatki”: A Post-Christmas Divination Tradition in Russia - January 11, 2018
- Vinegret – Traditional Russian Beetroot Salad - January 1, 2018
- “Herring Under the Fur Coat” (“Seledka Pod Shyboi”) Salad - December 31, 2017
When translated literally – this salad definitely sounds… funny. “Herring Under the Fur Coat” or “Seledka Pod Shyboi” is also commonly known simply as “Shuba” or “Fur Coat” in Russia. It got its name for its multilayered toppings made of grated carrots, beetroots and potatoes. The grated texture gives the salad its signature “shredded look”, which can resemble a “fur coat”, well at least to those with a fun imagination.
This colorful salad is one of Russia’s most favorite cold appetizers. It is especially popular during the colder months and you will surely find it served on all major festive events, like the New Year’s Eve, Christmas, Easter and others. Finally, it’s also fairly easy to make so you should definitely try it!
The Ingredients: (for up to 4 servings)
- 2 cooked medium beetroots
- 2-3 boiled potatoes
- 1 large boiled carrot
- 1 onion
- 400 gr boneless herring slices
- 8 table spoons of mayonnaise or sour cream mixed with mayonnaise
How to Make the Traditional Russian Salad “Herring Under the Fur Coat”:
For this dish you will need one deep bowl or one large square oven dish.
1. Cut the herring into thin slices and place them at the bottom of the dish, making sure that the entire bottom is covered with the fish.
2. Slice the onions into thin half rings and spread them on top of the herring. Then cover the onions with a thin layer of mayonnaise.
3. Grate some boiled potatoes and spread them over the onions. Then cover them with a thin layer of mayonnaise once again.
4. Grate some carrots and add another layer on top, in a similar fashion.
5. Next, grate the beetroot and make another layer, again with mayo on top.
6. If you have any walnuts, chop them into tiny bites and sprinkle them over the top.
Finally, place the dish into a fridge for a minimum of 2 hours to cool off and for the layers to settle.
Serve on its own or with a loaf of brown (or rye) bread.
Enjoy it! Priyantogo appetita!
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