An Addictive Russian Beet Salad with Herring
There are dishes that live in memory far beyond the flavors, that come with sounds of laughter, clinks of glasses, the clatter of cutlery on porcelain, and those rare silences at the table when everyone is too engrossed in the bite to speak. This salad is one of them. Russian Beet Salad with Herring, known by many as “Shuba” or “Herring Under a Fur Coat,” is not just food. It’s layers of family stories, shared nostalgia, and the kind of comfort that seeps deep into your bones on a cold winter evening.
I remember serving it at our New Year’s table, when my grandfather would proudly point to it and say, “This is how you warm a Russian heart.” It’s tangy, sweet, earthy, creamy, and briny all at once — a flavor explosion you won’t forget. And yes, it’s absolutely beautiful, with its layers of colors that resemble a wintry sunset. Once you make it, once you taste it — you’ll be making it again and again. Trust me.
Preparation Time
Preparation: 30 minutes
Cooking (boiling/steaming veggies): 45–60 minutes
Chilling/Setting: Minimum 4 hours, preferably overnight
Total Time: Around 5–6 hours (with chilling)
Serves: 6–8 people
Difficulty: Medium
The Necessary Ingredients (possible in all kinds of variations)
2 large beets (boiled or steamed)
2 medium potatoes (boiled)
2 large carrots (boiled or steamed)
4–5 hard-boiled eggs
1 red onion (finely diced)
200–250g pickled herring fillets (skinless and boneless)
200g mayonnaise (vegan versions possible)
Salt and black pepper to taste
Fresh dill for garnish
Optional additions:
A splash of lemon juice (to balance the herring)
Grated green apple (adds tart freshness between layers)
A tablespoon of sour cream mixed into the mayo (for extra creaminess)
Vegetarian or vegan version:
Replace herring with chopped roasted mushrooms or smoked eggplant. Use vegan mayo and omit the eggs or use plant-based alternatives.
Gluten-free: This recipe is naturally gluten-free! Just double-check your mayo and any added ingredients.
Let’s dive now into the creation of this vibrant beauty — the kind of dish that will have your guests whispering “what is this magic?”
The Steps of Preparation (possible in all kinds of variations)
Here’s how I prepare it — but as with any layered dish, feel free to bring your own rhythm and flavor interpretation to the process.
Wash the beets, potatoes, and carrots thoroughly, then boil or steam each vegetable separately until fork-tender (around 40–50 minutes for beets, 20–25 for potatoes and carrots).
Once cooked, allow all vegetables to cool completely (you can prep these the night before).
Grate the beets, carrots, and potatoes separately using the coarse side of a box grater.
Peel and finely dice the hard-boiled eggs.
Chop the pickled herring into small bite-sized cubes.
Finely dice the red onion and if you want a milder flavor, rinse it in cold water and drain.
Choose a deep glass bowl or a springform pan lined with plastic wrap — layering looks stunning when served.
Start layering: first, place the chopped herring evenly at the bottom.
Add a thin layer of finely chopped red onion.
Spread the grated potatoes over the onion and flatten gently.
Add a light sprinkle of salt and pepper, then spread a thin layer of mayonnaise.
Follow with a layer of grated carrots, then mayo.
Next, layer the eggs, then more mayo.
Finish with the grated beets as the top layer — this is your “fur coat.”
Cover tightly with plastic wrap and let the salad chill in the fridge for at least 4 hours (overnight is best).
Before serving, gently lift the salad from the mold or unwrap, then garnish with dill and, if desired, a swirl of mayo or sliced boiled eggs.
Nutritional Benefits
Beets are rich in folate and antioxidants – support heart health and reduce inflammation.
Carrots are high in beta-carotene – great for vision and immune health.
Eggs are an excellent source of protein and B12 – ideal for muscle repair and cognitive function.
Herring is packed with Omega-3 fatty acids – supports brain health and reduces bad cholesterol.
Potatoes provide complex carbs and potassium – fuel your body with energy.
Onions contain quercetin – a powerful antioxidant linked to heart and immune benefits.
Dill is rich in vitamin C and aids digestion.
Now that your table is blessed with this colorful creation, let’s talk about how you can take it to the next level.
Possible Additions or Upgrades
Want to elevate this dish into something unforgettable?
Add grated green apple between the onion and potato layer for a crisp, fresh contrast.
Top with microgreens or edible flowers for a show-stopping presentation.
Mix a touch of horseradish into the mayo for a spicy twist.
Add roasted walnuts for crunch and nutty depth.
Serve as individual portions in jars or dessert glasses – elegant and fun.
Use smoked salmon instead of herring for a more delicate, gourmet take.
Try baking thin beet slices into chips and placing them on top for texture.
The more love you pour into this dish, the more it gives back. I say this from experience — every layer is a new opportunity to make someone at the table smile.
Q&A About This Recipe
Can I make this salad a day in advance?
Yes, and you should! It tastes even better after chilling overnight.
Can I freeze Russian Beet Salad with Herring?
No, freezing ruins the texture of the vegetables and mayo.
Is this salad served cold or warm?
Always cold. That’s what makes the flavors shine.
What type of herring is best?
Pickled, skinless, boneless herring fillets packed in oil or brine — not in tomato sauce.
Can I make this salad vegan?
Absolutely. Replace the herring with smoked eggplant or mushrooms, use vegan mayo and plant-based eggs or omit them.
How long will it keep in the fridge?
About 3 days, covered well.
Can I make it in individual servings?
Yes! Use glasses, jars, or ramekins for personal-sized presentations.
What can I use instead of mayonnaise?
Mix sour cream and Greek yogurt, or use vegan mayo alternatives.
Is this a traditional Russian dish?
Yes. It’s beloved at Russian and Eastern European holiday tables.
Can kids eat this salad?
Definitely. You can tone down the onion or herring for milder palates.
From my heart to yours, I hope this dish becomes a regular at your family gatherings, just like it is at mine.
If it brought smiles to your table, I’d be thrilled if you share this recipe on social media or send it to friends and loved ones. Let the love (and the layers!) spread.
