How to present the traditional "Shuba" salad in a new way: an interesting and aesthetic idea

If you're tired of the usual "Shuba," you can try serving it in a new way. In this case, you will retain the basic flavor of the salad, but it will definitely sparkle with completely different colors.

Food blogger Tetiana Levytska shared her new way of serving Shuba on Instagram. She suggested making it in the form of a cake with beetroot mousse.

Ingredients:

• Beetroot - 500 gr.
• Herring - 1 pc.
• Potatoes - 2 pcs.
• Carrots - 2 pcs.
• Onion - 1 pc.
• Eggs - 4 pcs.
• Mayonnaise
• Oil for greasing the mold
• Salt
• Pepper
• Vinegar
• Sugar
• Gelatin - 9 grams

Method of preparation:

1. Boil or bake all the vegetables and eggs, and cool them.

2. Peel and dice the herring.

3. Dice the onion, add 0.5 tsp of salt, and 1 tsp of sugar, sprinkle with vinegar, and leave to marinate.

4. Grate all the vegetables and eggs. Grate the beets and leave them in a blender.

5. Drain the onion, add the herring and mix.

6. Take a smaller mold, grease it with oil, and place it on a plate.

7. Put the grated potatoes, and brush with a little mayonnaise. Pour the herring and onions on top and smooth. Put carrots, mayonnaise again, eggs, and coat them with a little mayonnaise.

8. Pour 50 ml of water into the gelatin and leave to swell.

9. Add 2-3 tbsp of mayonnaise, salt and pepper to the beets. Blend until smooth.

10. Heat the gelatin until it dissolves, then pour it into the beets while blending.

11. Remove the smaller mold from the salad, and put a larger one, also greased with oil.

12. Pour in the beetroot mixture. Smooth and decorate. Put it in the fridge for at least 2-3 hours.

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