Vegan Shuba (Eggplant under the sea)

Anastasia

6 years ago

Vegan Shuba or vegan Herring under the fur coat or Seliodka pod Shuboy – one of the Soviet symbols of the New Year. Veganised.

Mostly, all classic Soviet salads are made of boiled vegetables, some kind of meat, and/or eggs that are smothered with greasy mayonnaise. As awful as it sounds, but from time to time, especially during the winter holidays, we (Slavs) do miss this kind of food. Even if we hate it.

If you ask me why Slavs eat so much mayo, I won’t give an answer. I really don’t know. Maybe because greasy food helps to neutralise the influence of alcohol. And we can drink A LOT.

So, during these holidays, I’m going to veganise all these Soviet masterpieces and share them with you. I hope I will still be able to fit into my old clothes after.

So let’s start with vegan Shuba, or I’m gonna give it its own nice name – Eggplant under the sea.

First, cook the vegetables. Boil or steam unpeeled potatoes, carrots, and beetroot until tender but not mushy. Make sure you cook beetroot in a separate pot.

Meanwhile, peel the eggplant and cut it into small, thin pieces.

Place a nori sheet in a pot, transfer the eggplant, add salt and pour over water and vinegar. Bring to a boil and simmer covered for 7-10 minutes. Let it cool down and marinate in the cooking liquid. Then drain.

After cooking the nori sheet, it will turn into a flaky mess. Leave it like that, nobody will notice anyway. But if you are going to use it in another recipe, try to wrap it in a cheesecloth before adding it to the eggplant.

This is how double-layered Shuba looks initially:

Cool your vegetables. Peel and shred them separately.

Now assemble the salad. First layer potato, then eggplant and sprinkle it with finely diced onion. Grease with mayonnaise. Add a layer of carrot and cover with some mayo again. Lastly, add beetroot and smother it with mayo for the last time. You can repeat it twice for a more even taste.

Place in the fridge overnight.

* * *

P.S. Nowadays, this dish has some negative connotations and serves as a reminder of the years spent in occupation. So, please enjoy it just as a salad, and ditch the symbolism.

Vegan Shuba (Eggplant under the sea)

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Vegan Shuba or vegan Herring under the fur coat or Seliodka pod Shuboy – one of the Soviet symbols of the New Year. A veganised classic Soviet salad.

Author: Anastasia
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 minutes
Yield: 8 1x
Category: Salad
Cuisine: Ukrainian, Soviet

Ingredients

Scale

2 medium beetroot
2 medium carrots
2 medium potatoes
1 small purple onion, finely diced
1 1/2 C vegan mayo

For vegan pickled herring:

1 medium eggplant
1 nori sheet
2 tsp salt
1/4 C apple cider vinegar
1 1/2 C water

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Instructions

First, start cooking vegetables. Boil or steam unpeeled potatoes, carrots, and beetroot until tender but not mushy. Make sure you cook beetroot in a separate pot.
Meanwhile, peel the eggplant and cut it into small, thin pieces.
Place a nori sheet in a pot, transfer the eggplant, add salt and pour over water and vinegar. Bring to a boil and simmer covered for 7-10 minutes. Let it cool down and marinate in the cooking liquid. Then drain.
Cool your vegetables. Peel and shred them separately.
Now assemble the salad. First layer potato, then eggplant and sprinkle it with finely diced onion. Grease with mayonnaise. Add a layer of carrot and cover with some mayo again. Lastly, add beetroot and smother it with mayo for the last time. You can repeat it twice for a more even taste.
Place in the fridge overnight.

Nutrition

Calories: 298
Sugar: 5.5g
Sodium: 816mg
Fat: 25.2g
Saturated Fat: 2.5g
Carbohydrates: 16.6g
Fiber: 4.4g
Protein: 2.1g
Cholesterol: 0mg

Looking for more Soviet Holiday classics? Try these:

Vegan Shuba (Eggplant under the sea)

Ingredients

Instructions

Nutrition

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