About
"Что хочешь, то и готовь."Cook whatever you like.Chekhov said that, and Russia took it to heart — building dishes out of whatever the land, the season, or the political climate would give them.
Shuba, herring under a fur coat, is one of those creations that could only have been born in a country where winters bite, resources stretch thin, and cooks survive on equal measures of ingenuity and stubbornness. It’s a dish with layers — literally, culturally, emotionally — a culinary time capsule from the Soviet era wrapped in beets and mayonnaise.
Picture it: early twentieth-century Russia, food shortages everywhere, vodka flowing like water, and someone, somewhere, decides to bury salty herring under blankets of grated potatoes, carrots, onions, eggs, and beets. A chaotic, improvised truce between what was available and what people wished they had. And somehow it worked. It became beautiful, even celebratory — a bright, jewel-toned “fur coat” that turned cheap ingredients into something worthy of a holiday table.
By the time the Soviet Union really hit its stride, Shuba was everywhere. New Year’s parties. Office gatherings. Family feasts. Kitchens where a single bulb flickered over a table lined with enamel bowls and chipped plates. Every layer meant something. The potatoes filled you up. The beets gave it that political red glow. The herring grounded it all with the slap of brine and reality. And the mayo? Thick, unapologetic, Soviet as a concrete apartment block.
Every family has their version. Some add grated egg. Some don’t. Some insist on carrots. Others think that’s heresy. But the structure stays the same: salt on the bottom, sweetness in the middle, the purple coat on top. A dish that tells you exactly where you are — and where the people who made it have been.
Today, shuba is still a centerpiece of Russian celebrations, a dish that tastes like nostalgia, like survival, like joy carved out of scarcity. It’s loud, messy, unforgettable — just like the country that created it.
And whether you serve it in a crystal dish in Moscow or on a scratched plastic plate in a Brooklyn kitchen, it carries the weight of history and the warmth of people who know how to feast even when the world around them is a little cold.
Samp is meant to be simple and nourishing. Its texture can be adjusted easily: add more water for a looser porridge or simmer longer for a thicker, almost pudding-like consistency. It is one of the closest dishes you can make today to the foods shared at the earliest recorded harvest gatherings in New England.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
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Shuba From Russia
Russian shuba salad, also known as "herring under a fur coat," is a classic Russian dish that features layers of ingredients, including herring, vegetables, and mayonnaise, resembling a "fur coat."
Prep time
1 hour
Cook time
20 mins
Serves
4
INGREDIENTS
2-3 herring fillets, boneless and skinless
3 large potatoes, boiled and peeled
2-3 beets, boiled and peeled
2-3 carrots, boiled and peeled
1 large onion, finely chopped
1 cup mayonnaise (adjust quantity as per preference), I recommend light mayo because its a very heavy salad
Salt and pepper to taste
boiled and chopped eggs for garnish
Fresh dill for garnish
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Instructions
A creamy mayo based salad featuring all the root vegetables that exist in Russia and herring.
Click here for video recipe and story on Instagram
Prepare the Herring:
Rinse the herring fillets under cold water and pat them dry with paper towels.
Cut the herring fillets into small pieces or thin strips.
Assemble the salad
Grate the boiled and peeled potatoes, using the coarse side of the grater. Spread the grated potatoes evenly on the bottom of a serving dish.
Add a layer of herring
Add a layer of the chopped onion
Spread a thin layer of mayonnaise on top of the fish and onions.
Grate the boiled and peeled carrots and layer them on top of the herring and onions.
Grate the boiled and peeled beets on top of the carrots.
Evenly spread a layer of mayonnaise on top of the beets until it turns a bright pink color.
Garnish:
Finely chop some fresh dill and chopped and crumbled hard boiled eggland sprinkle it over the top layer of mayonnaise. This adds a burst of color and freshness to the salad.
Chill and Serve:
Cover the dish with plastic wrap or a lid and refrigerate the salad for a few hours or overnight (preferred). Chilling allows the flavors to meld together.
When ready to serve, use a large spoon to cut through the layers and serve individual portions.
