Shuba (Herring and Beet Salad) is a traditional Moldovan recipe for a classic salad of herring with carrots onions, potatoes and diced omelette served layered in a dish and topped with olive oil and mayonnaise. The full recipe is presented here and I hope you enjoy this classic Moldovan version of: Herring and Beet Salad (Shuba).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Originally a Russian dish, this layered herring-based salad is now a dish common to Moldova, he Ukraine and its native Russia.
Ingredients:
1 pickled herring
1 carrot, finely diced
1 onion, sliced into rings
4 potatoes, peeled and finely diced
1 beetroot, peeled and finely diced
3 eggs, beaten
olive oil mayonnaise
Method:
Bring a pan of lightly-salted water to a boil then add the potatoes and carrots. Cook for 10 minutes, or until just tender then drain the vegetables in a colander and rinse under cold, running, water to stop any further cooking. In the meantime peel and grate the beetroot then steam over rapidly boiling water for about 15 minutes, or until tender. Drain and set aside in a bowl.
In the meantime, heat a little oil in a fry in pan and use to fry the beaten eggs, just as you would an omelette. Once cooked, transfer to a plate and set aside to cool. When the eggs are cold chop the omelette into pieces the same size as the vegetables.
Remove the flesh from the herring and chop as finely as you can. Add a layer of herring to the base of your serving bowl then cover with a layer of onion rings. Top with the potato and carrot mixture then arrange the chopped tees on top before adding a very thin layer of herring mixed with onion. Finally top with the steamed beetroot.
Drizzle with a little olive oil then top with a thin layer of mayonnaise. Chill in the refrigerator and serve.
)
