| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Russian | 1 | Servings | |
INGREDIENTS
| 1 | lb | Whole cooked potatoes, chopped to cubics size 1/2"x1/2" |
| 1 | lb | Cooked carrots, cut with p. 1/4"X1/4" |
| 1 | lb | Cooked Beet, cut like carrots |
| 1 | lb | Pickles, cut likecarrots |
| 2 | Hard boild eggs, cut like carrots 🙂 | |
| 2 | lg | Herrings, chopped in size like carrots |
| 1 | sm | Red onion |
| 4 | tb | Mayonaise |
| Parsley and dill |
INSTRUCTIONS
Meantime I can recommend you another salad, which is VERY popular among Russian Jews. Different variations just will show your artistical skills, because of colorful slices. (pron. [shooba], like tool) in Engl. means Herring in "fur-coat" Place in round plate a layer of potatoes whole portion, then layer of beets 1/2 of portion, then half ofportion of picles, then layer of carrots 1/2 of portion, then onion and finaly - herring then everythink backword: onion, carrots, picles, beets. On top pour Mayonaise and decorate with chopped greens. Let its soaked at least overnight. Serve like cake. It a very colorful and tasty appetizer... Posted to JEWISH-FOOD digest V97 #085 by "Phil Gurnicht" <gurnicht@hotmail.com> on Mar 13, 1997
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