Lazy Shuba (Fur Coat Salad) – A delicious variation of the classic layered Shuba salad (also known as Russian Herring Under a Fur Coat salad), prepared the easy (lazy) way. Instead of carefully layering each component, all ingredients are mixed together, creating a creamy, well-balanced salad that’s just as flavorful, if not more so.
Every bite hits that perfect balance of herring, tender vegetables, and creamy dressing, without any of the heaviness or intimidation that “Shuba salad” might suggest. The beauty of my version is that I never have to stress about presentation — no obsessing over which layer comes next, whether I’ve added too much of anything, or how the dramatic bowl-to-plate transfer is going to unfold.
Behind the Bites
Shuba salad, meaning “herring under a fur coat,” is a layered dish made from salted herring, boiled potatoes, carrots, beets, eggs, onions, and mayonnaise, and it has become a beloved festive staple in Russia and the former Soviet Union. Its origins are connected to 19th-century European herring salads from Germany and Scandinavia, where salted fish was traditionally combined with root vegetables.
A popular legend places the birth of the modern version in post-revolutionary Moscow, where it was supposedly created as a hearty, affordable snack for working-class patrons. By the mid-20th century, the recipe had been firmly established in Soviet cookbooks and widely adopted as a New Year’s and holiday classic.
Ingredients and Substitutions
- Carrots
- Beets
- Shallots
- Eggs
- Potatoes
- Marinated herring fish
- Mayonnaise
- Parsley – fresh
- Sea salt and black pepper to taste
How to cook Lazy Shuba Salad?
1st: Prepare all vegetables on the stove top (in the oven) and cut in small cubes. Let cool completely.
2nd: Cup the herring fish (remove skin if any and drain from extra oil). Combine with the remaining ingredients (mayo, parsley, salt and pepper) and serve.
TIP: Let the salad cool completely in the fridge for a better blended taste.
Lazy Shuba (Fur Coat Salad)
Ingredients
Instructions
- Place the washed carrots and unpeeled potatoes in a large pot and cover with water. Bring to a boil and cook until tender but not mushy. Drain and let cool
- In a separate small pot, add the eggs and bring to a boil. Simmer until fully cooked, then remove and set aside to cool (hard-boiled eggs).
- Wash the beets and wrap them completely in aluminum foil. Place them in a preheated oven and bake until fully cooked, checking with a fork.
- Then, peel eggs, beets and potatoes. Cut all vegetables, eggs and herring into small cubes and transfer into a salad bowl. Add in the mayonnaise and stir to combine.
- Season with sea salt, pepper and parsley. Cool for 10-30 minutes in the fridge (optional) and serve.
Notes
Nutrition
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Great idea!