| 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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