Salad Herring under Fur Coat (Shuba)

Submitted by:
Yevhenii Havryliuk, Chemnitz, Germany

Image Source: Author


3-4 potatoes
2-3 onions
2-3 carrots
2-3 beetroots

Traditional recipe:
Herring pickled in oil

Vegetarian version:
Pickled mushrooms
Vegan (or vegetarian) mayonnaise

Self-made vegetarian mayonnaise:
300ml sunflower oil
150ml milk
2 teaspoons mustard
4-6 teaspoons vinegar

1. Wash potatoes, carrots and beets. Put them in a pan, cover with cold water, add a little salt and place on the stove. After the water boils, leave to cook until all vegetables will be cooked (from 30 minutes to 1 hour, depending on the size of the vegetables and what power is set on your stove). After that, carefully drain the hot water and quickly fill the pan with cold water so that the vegetables are then easier to unpeeled and cool faster. Drain the water and wait until everything cools down.

2. In the meantime, unpeel and cut the onion into medium-sized cubic pieces. Cut the mushrooms (or herring if you are using the traditional recipe) into medium-sized pieces too.

3. Unpeel the cooked cooled vegetables and grate them on a coarse grater in separated containers (plates, etc.).

4. If you want to make vegetarian mayonnaise by yourself, pour 300 ml of sunflower oil (I personally prefer to use unrefined oil) into a glass of a blender (or something other, but high, for example, a jar), then add the milk, mustard, vinegar, salt and pepper. Place the blender on the bottom and turn it on at about medium speed. The mayonnaise should start shaking from the bottom. Slowly start lifting the working blender to beat all the mayonnaise evenly. Already when the mayonnaise is homogeneous, lower and raise the blender several times (and move it from side to side, if you have a wide jar) to shake everything properly and get a homogeneous mass.

5. Put on a plate (or any other dish) a layer of grated potatoes, grease with mayonnaise, then a layer of chopped mushrooms (or herring), grease with mayonnaise, then a layer of chopped onions, grease with mayonnaise, then a layer of grated carrots, grease with mayonnaise, a layer of grated beets and grease with mayonnaise on top. Since each layer is coated with mayonnaise, do not take too much of it. But do not take too little, otherwise the layers will not be saturated and the taste will not be so good.

6. After you have put everything on the plate, put the salad in the fridge and let it stand for at least 6 hours (I usually put it in the fridge from lunch and at night, and the next day it is ready). The better each layer in the salad is saturated, the tastier it will be.

I like to eat it just like that, with any porridge (rice, buckwheat, pea, etc.) or mashed potatoes. This salad is great as a Snacks for strong alcoholic drinks.


The salad got its name due to the fact that the layers on top of the herring wrap it up like a fur coat. This salad is traditionally prepared in Ukraine and Russia for the New Year (as well as the “Olivier Salad”). But in my family, this salad was prepared for most of the holiday. I always liked it very much, and when my mother asked me what to cook for this or that holiday, I called this salad one of the first. As I was a child, this salad was prepared according to a traditional recipe, and when, as a teenager, I became a vegetarian, at first my mother made the Sweet Fur Coat (everything is the same, only there is no layer of herring or mushrooms and plus all layers are additionally sprinkled with sugar a little) and then we started to prepare this salad with mushrooms instead of herring. I remember when I was little, I always loved very much at the next day after some holiday (and especially the New Year) to get a plate of this salad from the fridge and sit down and eat it just like that, or at most with black bread, and watch some funny or just interesting programs on TV. Once my mother prepared this salad for me, now I prepare it for myself and my wife, and every time I remember all family holidays with warmth.

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