"Shuba" -salat - a recipe for a new way

Each mistress has her own tricks in cooking a particular dish. Most often, the most common methods of processing products or replacing ingredients help to improve the taste of the usual food. The same applies to all the famous "Shuba" salad. Salad, the recipe of which is absolutely familiar to everyone, it is possible to cook in a new way. And for this it is not necessary to completely change its components or use an expensive red fish. So, let's begin.

Preparation of ingredients

We will need: 1 medium-sized beetroot, 1 carrot, 1 head of onions, 3 eggs, 2 potatoes, 2 apples, 1 salted mackerel (!), Apple cider vinegar and mayonnaise.

Pre-cooked vegetables are grinded on an average grater. Brew beets can be boldly together with carrots, the latter is not exactly painted. But potatoes and eggs are more appropriate to put in different containers, as long-term thermal treatment of eggs is undesirable. Protein will quickly lose its tenderness, which will directly affect the quality of the dish. Pound the onions for 10-15 minutes with a glass of ice water and 1 teaspoon of apple cider vinegar. As a basis for "Fur coats", in my opinion, it is ideal to use mackerel. This fish is tender, without small seeds, and it requires an equally gentle "coat". Salad, the recipe of which is good for its simplicity, can always be complicated and prepared as a festive table, and just for dinner.

"Gathering" a salad

The classic order of the layers in the salad can always be broken. I propose my own option. First, lining the bottom of the dishes with a thin layer of beets, and only then we put a layer of mackerel. The latter lightly flavored with mayonnaise. Next, lay the soaked onion, previously thrown back to the colander. After the onions are potatoes, carrots, eggs, apples and beets. For those who do not worry about their shape, it is permissible to soak each layer with mayonnaise. Sweet apple can be sprinkled with lemon juice, which will add the desired sourness and additionally keep the color of the product fresh. For a small company it is possible to assemble layers in portioned salad dressings, so it will be an individual "Shuba" -salat. The recipe of the latter is similar, only the layers are collected in reverse, Before serving, the portion simply rolls over onto a flat plate and is decorated.

Little tricks

How to make a salad? "Shuba" should be as gentle and airy as possible, so do not ram one layer. To achieve this effect, it is better to use more liquid mayonnaise, which is easy to distribute on the surface of the layers. Large beet, as a rule, has a less saturated and herbaceous taste, so it is more appropriate to choose a root crop of small size. The layers of carrots and apples are juicy themselves, so do not weight them with mayonnaise. Using red onions will make the salad more "soft" to the taste. How to decorate the "coat" -salat? Photos of festive and everyday options are better for capturing and sharing them with amateurs to cook. Think about the idea in advance, but it is desirable to implement it right before serving salad. After all, even a very tasty and beautiful, but a windy dish looks unconvincing.

That's ready "Shuba"! Salad, the recipe of which is found in all culinary books, is available to everyone!