HOW TO MAKE DRESSED HERRING

Preparation time:
Approximately 3 hours (including sauce absorption time)

Dressed Herring commonly known as Herring under a Fur Coat (Russian: Seledka
Pod Shuboi) is one of the most popular dishes served in Russia and countries of former Union of
Soviet Socialist Republics. There is no household which does not serve this salad as an appetizer
with icy cold vodka or other alcoholic beverage at New Year celebration. Although, dressed
herring is mostly associated with zakuska (Russian term of an appetizer served with vodka), it is
the favorite dish of nondrinkers as well.

Surprisingly, the history of the most favorite salad of former socialists has political
subtext. It is hard to tell if it is true or not, but the legend says that the Herring under a Fur
Coat came right under the New Year of 1919 and reconciled the proletariat with the peasantry.
Russian tavern keeper and merchant Anastas Bogomolov was seriously concerned about
worsening conditions of his taverns caused by political debates followed by fights between
drunken visitors(representatives of two parties). Anastas and his chefs tried really hard to find a
solution of the problem, but the problem seemed to be impossible to solve. Finally, one of his
chefs Aristarchus Prokoptsov invented an interesting recipe. He took herring and potatoes
symbolizing proletarians and peasants respectively, added blood-red beets denoting the color of
Bolsheviks flag and French mayonnaise implying the revolution. Extraordinarily delicious dish
immediately gained the popularity after the presentation in 1919. Visitors and guests of the
tavern gladly ordered this salad as an appetizer with vodka increasing profits of the tavern.
Moreover, eating zakuska lessened the effect of an alcohol, which resulted in less drunken fights
and property damages.

Dish was called up with the time: Chauvinism and Decline - Boycott and Anathema
(Shovinism i Upadok Baikot i Anafema) when abbreviated in Russian SH.U.B.A., which
means Fur Coat in English. Fur Coat evolved into the Herring under a Fur Coat over the
centuries. In fact, the modern name does successfully evoke the heavy layering of vegetables
that cover the herring.
SAFETY INFORMATION

CAUTI ON: Read the safety information provided below before continuing with recipe

Remember that the blade of the knife is sharp and can cause serious injuries. Always cut
away from your body, not toward it.
Remember that the stove and saucepans can get very hot and cause serious burns. Always
use oven gloves to hold hot saucepans. Be careful operating the stove.
Remember that the surface of the grate can cause a cut injury. Keep your fingers away
from the grate surface.
Gaukhar Balkssynova
ENGL 202C Page 1

MATERIALS

Stove, saucepan, knife, grater, flat food plates, cutting board, table spoon, oven glove

300 g of boneless herring (0.6 lbs)
300 g of potatoes (2-3 pieces)
300 g of carrots (2-3 pieces)
300 g of beets (2-3 pieces)
3 eggs
150 g of onions (1-2 pieces)
Mayonnaise
1 tablespoon of salt



PREPARATION

1. Boil potatoes and carrots until tender


Tip: Wash all the vegetables before boiling. It will be
easier to clean them later









2. Boil beets until tender


Tip: To check the tenderness of a beet push a fork through
it. The fork should go through the bead smoothly.



3. Let vegetables cool, and then clean




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ENGL 202C Page 2


4. Finely chop onions


Tip: If you are using a bitter onion, place chopped onions
into a bowl, pour boiling water and leave for 10 minutes.
Then drain the water, and rinse the onion in cold water.







5. Cut herring fillets into small pieces











6. Grate the carrots using large holes of a box grater


Caution: Be careful








7. Grate potatoes in the same manner









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8. Grate eggs still using the large holes of the box grate







9. Grate the beets in the same way









10. Form a layer of potatoes on a flat dish, put a thin layer of
mayonnaise and spread with a table spoon








11. Place herring fillets as a next layer cover it with thin layer
of spread mayonnaise








12. Cover the previous layer with onions









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ENGL 202C Page 4


13. Put grated carrot on top of onion layer, spread
mayonnaise on it








14. Cover the carrot layer with eggs, spread mayonnaise









15. Place the beets on top of the eggs, and spread
mayonnaise










16. Let it sit in a fridge for at least an hour

Tip: Cover the salad with foodfilm before placing it in the fridge








Enjoy your piece of culinary art!

Gaukhar Balkssynova
ENGL 202C Page 5

TROUBLESHOOTING
How to make your dish look neat and tidy?
Spreading the mayonnaise over the vegetables could be not as easy as it seems. Especially,
red beets would cause some problems related to the appearance of the dish (plate). The plate
where the salad sits might look not as neat as on the picture above. In order to clean the plate
and make it look tidy, take a paper towel or napkin, wet it and accurately clean the messy
areas of the plate.
What type of fish to use, if it is difficult to find a herring?
Herring is not a type of fish that could be easily found in State College. If that is case, do not
worry, you still would be able to enjoy a SHUBA because herring can be replaced by
anchovies or sprats in oil. J ust replace the herring and follow all the other steps and Seledka
Pod Shuboi will be as delicious as the original recipe.




Gaukhar Balkssynova
ENGL 202C Page 6