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🍽️ Schuba – Russian Herring Salad

992 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly.
  2. 2. Place the potatoes in a pot and cover them with salted water.
  3. 3. Cook the potatoes for about 20 minutes.
  4. 4. Add the eggs to the same pot 7 minutes before the potatoes are done.
  5. 5. Remove the eggs from the pot and drain the water.
  6. 6. Rinse the eggs under cold water to cool them down quickly.
  7. 7. Peel the cooled eggs.
  8. 8. Let the cucumbers drain well.
  9. 9. Catch the draining liquid in a container.
  10. 10. Cut the cucumbers into coarse cubes.
  11. 11. Mix mayonnaise and sour cream in a bowl.
  12. 12. Add 4 tablespoons of the cucumber liquid to the mayonnaise mixture.
  13. 13. Season the sauce with salt and pepper to taste.
  14. 14. Wash the carrots.
  15. 15. Peel the carrots.
  16. 16. Grate the carrots coarsely.
  17. 17. Grate the beetroot coarsely as well.
  18. 18. Halve the onions.
  19. 19. Peel the onion halves.
  20. 20. Dice the onions finely.
  21. 21. Cut the matjes herring into coarse cubes.
  22. 22. Grease a springform pan with butter.
  23. 23. Remove the bottom of the springform pan.
  24. 24. Place the springform on a serving plate.
  25. 25. Place a glass in the center of the springform.
  26. 26. Mix the matjes with the onions.
  27. 27. Add 3 tablespoons of the mayonnaise sauce.
  28. 28. Distribute the herring mixture in the springform.
  29. 29. Press the layer down slightly.
  30. 30. Drain the cooked potatoes.
  31. 31. Peel the warm potatoes.
  32. 32. Grate the potatoes coarsely.
  33. 33. Grate the peeled eggs coarsely.
  34. 34. Mix the potatoes with 3 tablespoons of mayonnaise.
  35. 35. Season the potato mixture generously with salt and pepper.
  36. 36. Distribute the potatoes over the herring layer in the springform.
  37. 37. Place the grated eggs on top of the potato layer.
  38. 38. Press the egg layer down firmly with the back of a spoon.
  39. 39. Distribute the cucumber cubes on top of the egg layer.
  40. 40. Mix the grated carrots with 3 tablespoons of mayonnaise.
  41. 41. Distribute the carrot mixture on top of the eggs.
  42. 42. Mix the grated beetroot with the remaining mayonnaise.
  43. 43. Distribute the beetroot mixture as the top layer in the springform.
  44. 44. Place the salad in the refrigerator for about 15 minutes.
  45. 45. Release the springform from the salad.
  46. 46. Remove the glass from the center of the salad.
  47. 47. Wash the dill.
  48. 48. Shake the dill dry.
  49. 49. Chop the dill finely.
  50. 50. Sprinkle the dill over the finished salad.
  51. 51. Serve the salad.

Nutrition per serving