Shuba is a classic layered salad made with marinated herring and topped with boiled or roasted vegetables—potatoes, carrots, and beets—bound together with mayonnaise. Often called dressed herring or “herring under a fur coat,” this vibrant Russian and Ukrainian beet salad is a holiday favorite in many households.
Beets bring an unmistakable earthy sweetness and brilliant color to Eastern European cooking. They are excellent in borscht and many salads, and roasting them intensifies flavor and preserves nutrients better than boiling.
Shuba Salad
This salad—called Shuba in Ukrainian—is a beloved layered dish in Slavic cuisine. You’ll commonly see it at weddings, holiday tables, and family gatherings because it’s a comforting, nostalgic recipe many grandmothers passed down.
The characteristic purple color comes from mixing grated beets with mayonnaise, creating a tender, creamy layer that often disappears first at the table. This recipe embraces that traditional beet-forward flavor, so don’t skimp on the beets—this is what makes Shuba distinctive and delicious.
Herring Fish
The salad is made with marinated herring fillets, which typically come packed in oil and are already seasoned, so additional salt is usually unnecessary. Herring is generally boneless or lightly boned and ready to dice straight from the package. Layered with tender vegetables and mayonnaise, Shuba is easy to assemble once the vegetables are cooked. Marinated herring fillets are widely available in the refrigerated section of European markets.
Variations include adding hard-boiled eggs, grated apples, or dill pickles, but the classic combination focuses on beets, carrots, potatoes, a bit of onion, and the herring. You can assemble the salad in a decorative dish or layer it in a lined loaf pan or mold and invert it for a neat presentation. Either way, it’s a timeless Russian and Ukrainian staple.
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How to Make Shuba Salad:
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Easy Shuba Salad
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Ingredients
Shuba:
- 1 XL beet (or 2 medium)
- 1 medium potato
- 1 medium carrot
- 2 oz herring fillets marinated in oil (about 1/4 cup diced)
- 1 cup mayonnaise
Instructions
How to make Shuba:
- Boil the beet, potato, and carrot in a large pot over medium heat for about 30 minutes. Remove the carrot after 15 minutes since it cooks faster. Alternatively, roast the beets for deeper flavor and better nutrient retention.
- Cool, peel, and grate each vegetable separately. Set aside.
- Finely dice the herring and spread it in an even layer on your serving dish. Top with grated potato, then carrot. Spread 1/2 cup of mayonnaise over the layers, add the grated beets, and finish with the remaining 1/2 cup mayonnaise. Refrigerate overnight to allow the beet color and flavor to meld into the mayo. Garnish with grated hard-boiled egg if desired, then serve chilled.
Notes
NOTE: Add 1/2 diced onion on top of the fish if you like a bit of sharpness.
- Beets: One extra-large cooked beet yields about 3 cups grated beets.
- Herring: Marinated herring fillets can be found in European or Eastern European markets, usually in the refrigerated section.
Nutrition (per serving)
13.9g Carbs
1.4g Protein
22g Fat
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Q&A
What is Shuba?
Shuba is a layered dressed-herring salad made from tender beets, potatoes, carrots, and mayonnaise. The name translates roughly to “fur coat,” which describes the layered, covered appearance. Variations may include diced pickles, grated apple, or hard-boiled egg garnish. This version keeps the classic elements and uncomplicated flavors.
Ingredients for Shuba (herring beet salad):
- Carrots — boiled and grated
- Potatoes — boiled and grated
- Beets — cooked (or roasted) and grated
- Herring fillets (about 2 oz) — marinated in oil and diced
- Mayonnaise (1 cup) — any preferred brand
Where do I buy herring fish?
Look for marinated herring fillets in the refrigerated or deli section of European, Russian, or Polish markets. They are usually sold in jars, tins, or vacuum-sealed packets.
Can I roast beets instead of boiling?
Yes. Roasting beets concentrates their flavor and preserves more nutrients than boiling. Roast whole beets, then peel and grate them for the salad. Roast extra to use in other dishes or freeze leftovers for soups.
Can I omit the fish in Shuba?
Yes. The salad works without herring—use diced onion for texture and a touch of briny flavor if you want to replace the fish entirely. A small amount of herring already provides a noticeable aroma, so omitting it still yields a tasty salad.
I want to use onions—when do you add them?
Finely dice and add onions on top of the herring layer when assembling the salad. About 1/2 onion is sufficient for this recipe.
Tips for Shuba:
- Roast beets in batches, grate fresh for salads, and freeze any extras for soups.
- Use freshly roasted beets for best texture; frozen beets can release excess water when thawed.
- Layer the salad in a lined loaf pan, mold, or decorative bowl. Cover with plastic wrap and invert before serving for a neat presentation.
- Garnish with grated hard-boiled eggs for color and richness.
More Beet Recipes to try:
- How to Oven Roast Beets (then Store or Freeze)
- Easy Borscht Recipe (Beet Soup)
- Russian Beet Salad (Vinaigrette)
- Roasted Beet Salad