Szuba - traditional herring and vegetable salad

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Today I'd like to share a recipe for a beautiful, flavourful salad that will fit perfectly on your festive table. Szuba, a traditional salad, is a wonderful combination of salty herrings and sweet beetroots that we'll round up with a sourish mayo-based sauce.

 

Herrings soaked in milk become mellower but they still have a characteristic flavour. Cubed potatoes and beetroots give us something to bite into, and the sauce brings out other flavours. Delicious, nutritious and exceptional salad.

You'll find a list of ingredients, method and approximate nutritional value below.

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List of ingredients

  • 1 pack matjas style herring fillets (250 - 300 g)
  • 200 ml milk
  • 4 beetroots (~450 g after baking and peeling)
  • 300 g baby potatoes
  • 2 carrots (~250 g)
  • 4 large eggs (~250 g)
  • 1 onion (~140 g)
  • Parsley

Sauce

  • 5 tbsp (~ 100 g) mayo (I'm using light)
  • 3 tbsp (~40 g) white wine vinegar
  • 2 tbsp (~20 g) olive oil
  • 2 tsp (~20 g) Dijon mustard
  • 1 tsp (~10 g) honey 
  • Salt and pepper to taste

Method

  1. Drain 6 herring fillets and cover them with 200 ml of milk. Set them aside to soak for about 2 hours.
  2. Rinse and pat dry 4 medium beetroots. Put them into an ovenproof dish and cover it tightly with aluminum foil or close it with a lid. Put beetroots into a conventional oven preheated to 180 deg C for 60-90 minutes, depending on their size.
  3. Put 300 g baby potatoes, skin on, into a pot with boiling salted water. Cook them for 20 minutes until you can insert a fork into them without a problem. Do the same with carrots in a separate pot - it took my carrots 25 minutes. Drain cooked vegetables and set them aside to cool completely.
  4. Put 4 large eggs into a pot with cold salted water. Hard boil them - give them 10 minutes from the moment water starts to boil, and rinse them with cold running water.
  5.  Chop one large onion into small cubes, transfer it onto a strainer and arrange it into a thin even layer across the surface. Rinse cubed onion with boiling water straight out of a kettle, drain it and set aside to cool.
  6. Put 100 g mayo, 40 g white wine vinegar, 20 g olive oil, 20 g Dijon mustard and 10 g honey into a small bowl. Whisk all the ingredients through until combined and smooth. Season to taste with salt and pepper.
  7. After around 2 hours, take herring fillets out of milk and transfer them onto a cutting board lined with a paper towel. Pat them dry with a second paper towel and cut them into 1 cm cubes. Quarter potatoes, peel eggs and beetroots and cut them into cubes.
  8. Put cubed herrings and cool onion into a glass bowl. Mix them together into an even layer and press them gently to create a salad base. Spread 2 or 3 tbsp of sauce on top. Create the next layer out of quartered potatoes and even them out. Spread the next 2 tbsp of sauce. Transfer beetroots gently onto the potatoes, even them out and cover with the next thin layer of sauce. Peel carrots and grate them on a coarse grater directly into the bowl. Even out the carrot layer and spread remaining sauce on top. Top salad out with an even layer of cubed eggs.
  9. Put salad into a fridge for a few hours or, better yet, overnight. Take it out to warm up a bit some time before serving and decorate with finely chopped parsley. Serve with your favourite bread.
  10. Enjoy!

Approximate nutritional value 

100 g

  • 104 kcal
  • Carbs: 8 g 
  • Fat: 5 g
  • Protein: 4 g
  • Fibre: 1 g

1 serving (recipe makes 8 servings)

  • 240 kcal
  • Carbs: 20 g 
  • Fat: 13 g
  • Protein: 10 g
  • Fibre: 3 g

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