This recipe for Russian dis known widely as Herring under Fur Coat Salad,is a traditional layered salad made of finely chopped pickled herring, eggs, beets, carrots, potatoes and some type of dressing, either mayonnaise or a sour cream base. The recipes vary from cook to cook. Here is my version. It gets its fur coat (shuboi) moniker from the beet layer that completely covers the salad. Make sure to prepare this salad at least 6 hours in advance so it can be chilled properly and sliced to show off the layers.


  • 4 fillets of pickled herring , finely chopped
  • 3 large potatoes boiled in their jackets, cooled, peeled and finely chopped or shredded
  • 4 large carrots, boiled in their jackets, cooled, peeled and finely chopped or shredded
  • 3 large beets boiled in their skins, cooled, peeled and finely chopped or shredded
  • 1 medium or large (depending on tastes) red or yellow onion, finely chopped
  • 4 large hard-coooked eggs, finely chopped
  • 1 1/2 cups mayonnaise
  • Black pepper
  • Parsley or dill for garnish (optional)


  1. Boil the potatoes, beets and carrots in the same large saucepan until tender. The carrots will take about 15 to 20 minutes, the potatoes will take about 40 minutes and the beets will take 1 hour or more. Just remove the vegetables that become tender (but not mushy) and continue cooking the rest. Peel, cool completely and shred the carrots and beets and finely chop the potatoes.
  2.  Place a ring mold or the ring from a springform pan on a pretty serving platter. This can also be assembled free form or in a 13x9-inch pan. First place the entire portion of chopped potatoes on the bottom, patting into an even layer. Then spread one-third of the mayonnaise on top to completely cover the potatoes. Next, place half of the beets, then half of the carrots and half of the onion, all of the herring, and one-third of the mayonnaise.
  3. Then layer the remainder of the onion and carrots, all of the chopped eggs and black pepper, the rest of the mayo and the remainder of the beets and pack down. Refrigerate for at least 6 hours before serving. Some people finish their shubas with the chopped eggs on top. It's your choice. There is no wrong or right. It's a beautiful salad when sliced and served. Garnish with parsley or dill.