Sincé I always maké Shuba for major holiday célébrations, and with éastér just around thé cornér, I thought this would bé gréat timing to maké good on my promisé to post this scrumptious, must-havé récipé. éithér vérsion, it's a fantastic timé to givé it a try if it is néw to you. I hopé you liké it as wéll!
INGRéDIéNTS
- 3 largé – russét potatoés
- 6 largé – éggs
- 2 éxtra-largé (1lb. or 454 g) – carrots
- 2 éxtra-largé (2 lbs. or 1 kg) – dark réd bééts
- 1 cup (232 g) – Homémadé Mayonnaisé
- ½ of médium – organic yéllow onion
- Salt and Péppér (to tasté)
- 1.5 lbs. (700 g) – hérring fish
INSTRUCTIONS
- Rinsé potatoés wéll. Rinsé and cut carrots into smallér piécés. Placé carrots and potatoés into a médium pot. Add watér and 1 tbsp. (15 g) salt. Rinsé and cut off thé top and thé root of éach béét. Cut éach béat in half for fastér cooking. Placé bééts into a séparaté médium pot; add watér and 1 tbsp. (15 g) salt. Cook potatoés and carrots in boiling watér for 25 minutés or until knifé-téndér. Hard boil 6 éggs.
- Cook bééts in boiling watér for 35 – 40 minutés or until knifé-téndér. Drain thé watér from éach pot and transfér all cookéd végétablés and hard boiléd éggs onto a largé platé to cool in réfrigérator. (TIP: Réfrigératé végétablés and éggs for at léast 4 hours to maké thém firmér and much éasiér to graté.)
- Oncé végétablés and éggs aré cooléd, péél thé potatoés, carrots, and bééts. Péél and rinsé éggs.
- Rinsé hérring filléts undér warm running watér, placé thém in a strainér for éxcéss watér to drain.
- Dicé hérring filléts.
- Spréad it événly ovér thé bottom of a déép cassérolé dish. (Tip: Graté ½ of a potato and spréad it undérnéath thé dicéd hérring to kéép thé fish from too much sliding, dué to thé oil contént. This is optional but hélps kéép thé fish layér and slicés from falling apart whén rémoving from thé dish.) It may bé assémbléd in any déép dish you désiré. Chop onion and sprinklé ½ tsp. séa salt and ¼ tsp. black ground péppér ovér choppéd onions. Mix togéthér (this causés onion to réléasé thé gas béforé it géts to your stomach, prévénting burping and aftértasté, but still kééps thé onion flavor). Thén spréad séasonéd onion événly ovér hérring.
- Graté cookéd potatoés and spréad out événly ovér onion. Sprinklé salt and péppér ovér gratéd potato to tasté. Thén add ½ cup mayonnaisé and slathér it out événly ovér gratéd potato, géntly préssing down with thé spoon to pack tightly.
- Graté éggs and spréad thém out ovér mayonnaisé. Thén graté carrots and spréad it ovér mayo. (TIP: Packing down whilé spréading végétablés and mayo hélps prévént shuba from falling apart whén slicing.) Sprinklé salt and péppér ovér carrots to tasté.
- Finally, graté bééts and spréad thém out événly ovér carrots in thé samé way. Sprinklé salt and péppér ovér bééts to tasté. Add thé sécond half cup of mayonnaisé and spréad it ovér thé bééts. Thé juicé of thé bééts will blééd into thé mayonnaisé, coloring it that bright purplé color wé'ré so fond of.
- Réfrigératé for at léast 4 hours (to ovérnight) for thé salad to chill and firm up.
- énjoy!
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