Traditional "Shuba" salad in an unusual serving

Despite the fact that with the modern variety and accessibility of various products, the housewives can decorate the festive table with exotic dishes, there are those that for many years are invariably present in the daily and festive menu. Such an appetizer can be rightly considered a salad "Shuba", invented back in the Soviet times, but still popular.

Perhaps the secret of the popularity of the dish lies not only in the interesting taste combination of vegetables and salted herring, but also in the availability of ingredients. However, recently the culinary imagination got to this traditional dish and it was prepared not only with herring, but also with meat, liver or mushrooms.

How to prepare a salad?

It does not matter which product you choose as the main, the cooking principle will remain the same. Since the salad is called "Shuba", there must necessarily be a component to which the others will layer, covering it, so to speak.

Traditional Recipe

You will need:

• medium beet - 1 pc.
• potatoes - 2 pieces.
• carrots (large) - 1 pc.
• onion - 1 pc.
• herring or her fillets - 2 pcs.
• mayonnaise
• a little vegetable oil
• green onion
• boiled eggs - 1 pc.

Procedure:

1. We start with the preparation of products. Vegetables are boiled, peeled and rubbed on a large (beet) grater.
2. Whole herring we clean from the entrails, we take out the bones and divide into fillets.
3. Fish and onions should be cut into cubes of approximately the same size.
4. Let's start the salad dressing. It is better if you serve it in a special oblong dish, on which you usually serve fish. First, a dense layer of spread herring, and on it - cubes of onions. You can pour it with vegetable oil or vinegar to add extra sharpness.
5. Next, proceed to the laying of vegetables. First potatoes, then carrots, and in the end - beets. Each layer needs to be smeared with mayonnaise, but this is optional. The main thing is to pour the last, beetroot layer, so that the salad is evenly soaked.
6. For beauty, sprinkle the salad with a grated egg and decorate with a few twigs of parsley. It is better, if before serving, there are several hours in the refrigerator.

Meat under the fur coat

This is a more democratic salad, since the main component can serve any meat product that is available to you at the moment. Suitable even sausage.

So, we take:

• meat - 200 g
• Butter - 50 g
• hard grated cheese - 50 g
• apple - 1 pc.
• eggs of chicken - 2 pcs.
• onions - 1 pc.
• salt and pepper
• vinegar
• mayonnaise

The dish is prepared as follows:

1. We cut onion and meat into small cubes. Cheese, peeled apple and eggs three on a large grater.
2. Preparation is over. Now let's start serving the salad. In this case, every layer must be lubricated with mayonnaise, so that the lettuce starts a little juice.
3. First we put the meat, onions (pour a little vinegar on it, so that the bitterness goes away, but the sharpness remains), on it - eggs, then apple and cheese. Be sure to cover the top with a mayonnaise mesh, and for decoration use grated butter.
4. Try to prepare the salad so that it can stand in the refrigerator for at least three hours before serving.

The most festive option is a gelatin coat. But for this you have to tinker. In fact, this is a traditional recipe, only the herring is placed on the bottom, and in the middle of the salad, and the vegetables are alternately poured with a mixture of gelatin and broth and freeze in the refrigerator. Before serving, it is better to put the dish in an open dish, so that guests can see the layers.