Schuba Like with Grandma

Summary

Ingredients

• 250 g herrin (s), in oil
• 1 small onion (s)
• 5 medium carrot (s)
• 7 medium potato (s)
• 4 scoops beetroot, fresh or pre-cooked
• 3 tablespoon vinegar, lighter
• 3 tablespoon vegetable oil, neutral, e.g., sunflower or rapeseed oil
• little mayonnaise or salad cream

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Instructions

1. Wash the vegetables, put them unpeeled in a large saucepan with enough water and cook until they are firm to the bite.
2. Get the potatoes and carrots out earlier as the beetroot takes a little longer. Do not boil and peel any pre-cooked beetroot. Let the vegetables cool, peel and roughly grate.
3. Mix the oil and vinegar together in a cup. Use more oil and vinegar if necessary.
4. Cut the herring into fine cubes and spread out on the bottom of a shallow dish. Cut the onion either into cubes or rings, spread on the herring and drizzle with the vinaigrette. Layer the vegetables on top in the following order: potatoes, carrots and beetroot. Sufficiently drizzle each layer with the vinaigrette, including the top one. The potatoes need plenty of vinaigrette, otherwise they will stay quite dry. Finish with a thin layer of mayonnaise or salad cream.
5. Let the salad sit for a few hours, preferably overnight, before serving. It tastes cold and room temperature.
6. Vegan variant: You need vegan mayonnaise for this. The herring is replaced by sliced green olives (tastes almost the same as herring!). You should be careful that the olive liquid does not contain any lactic acid. Alternatively, you can also use diced pickles or pickles. You can get the former in any Russian shop or in some supermarkets.
7. The name for the dish, Seljodka pod schuboi, means herring in a fur coat, but is popularly only called Schuba. Schuba means fur coat and does not rule out a vegan version without the fish.