Shuba: Traditional New Year’s Russian Salad
By Victoria Logunova, guest food blogger and owner of Loving Hut Moscow. This is a traditional Russian salad which we cook for the New Year’s celebration. It looks very beautiful and festive. Traditionally it's made with herring fish, but we easily veganised it substituting with nori seaweed. The rest of ingredients are Russian staples - potato, carrot, beetroots, pickles and mayo. Russian people love this salad a lot, I hope you will love it too
- 1 large beetroot
- 4 medium potatoes
- 2 carrots
- 200ml / 7oz vegannaise
- 2 nori sheets
- 3 pickles
- Salt to taste
- Prepare the vegetables. Wash all vegetables then boil the potatoes and carrots together(unpeeled) for 25 minutes. Boil the beetroot separately for about 30-40 minutes, depending on the size. Check with a fork to make sure they are done.
- Let the vegetables cool down. Peel, then grate them separately using a small-holed grater. Cut the pickles into small cubes.
- Arrange the first layer of potato in the bottom of a clear glass dish. Season with some salt. Flatten with a fork.
- Spread a generous amount of vegan mayo over the first layer. Cover it with torn up pieces of nori sheet.
- Continue layering with pickles then carrot and finally beetroot. Season each layer with salt and mayo. Then cover each layer with the torn nori sheet.
- For the final layer, add the beets and cover with a layer of mayo. Place in the fridge for at least 2 hours before serving. Serve cold. Cut into pieces as a cake.