Due to the former USSR's attitude toward religious holidays, New Year’s Eve was for many years the most celebrated holiday in Russia. Herring under a fur coat, called shuba in Russian, is one of the most commonly enjoyed foods at this celebration. This layered herring pie is a staple Russian celebratory dish, and it continues to be popular among Russians living in the United States. Sharing a plate of shuba among friends is a delicious way to ring in the New Year.
Recipe Servings: 6
Prep Time
40 minutes
+ 4 hours resting
+ 4 hours resting
Cook Time
1 hour 5 minutes
Total Time
5 hours 45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 beets, peeled
- Water, for cooking
- 3 large potatoes, peeled
- 2 carrots, peeled
- ½ onion, chopped
- 1 lb herring fillets in oil, cut into bite-sized pieces
- 1½ cups mayonnaise
- Salt, to taste
- Black pepper, to taste
- 2 eggs, hard-boiled and peeled
- Dill, for garnish
Directions
- Add beets to a large pot filled with water and boil until soft, about 45 minutes. Remove from heat, drain, and set aside.
- Add more water to the pot and boil the potatoes and carrots for about 20 minutes. Set them aside and let them cool.
- When vegetables are cooled, grate one potato, layering it across the bottom. Layer the chopped onion over the grated potato, and then layer the herring.
- Spread a few spoonfuls of mayonnaise over the herring and spread to form a thin, even layer.
- Grate the rest of the potatoes over the mayonnaise. Add salt and pepper to taste.
- Grate the carrots next, and then add another layer of mayonnaise.
- Grate the beets over the carrots and mayonnaise, and add one final layer of mayonnaise.
- Grate the eggs over the top. Then refrigerate for about 4 hours to give it time to set.
- Serve cold, garnished with dill.
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