Vegetarian coat with nori. Vegetarian "herring under a fur coat"

Vegetables for salad must be prepared in advance. To do this, they need to be washed and boiled in a peel. Vegetables that are cooked separately from each other retain their individual flavor best of all. Therefore, it is desirable to boil potatoes and carrots, and even more so their beets, in different pans.

To make the potatoes whiter, add a little vinegar to the water after boiling, the water will boil, then reduce the heat and cook until tender.

In the oven, potatoes, carrots and beets can be baked by wrapping them in foil.

Steamed vegetables can be cooked not only in a double boiler, but also in the presence of special devices, in a microwave, in a slow cooker or in a saucepan on the stove.


Many models of multicookers that have a steam mode come with accessories in the form of a stand and a bowl. The stand is placed on the bottom, and the bowl is placed on top and, thus, cooking takes place on two levels and in more quantities.

The “steam” mode can be replaced by other suitable modes that give a long boil or set in the “multi-cook” program. See what it looks like, and if you don't have such devices, then build something similar. For example, for the lower level, this could be a plate on an inverted bowl, etc.


Cooked and cooled potatoes, carrots and beets must be peeled.

Peel the onion as well.


Seaweed suitable for this salad can be different: canned, dry or frozen. Canned sea kale is natural in its own juice, as well as in the form of a salad with various additions of other ingredients (vegetable oil, carrots, spices, etc.). Look at the composition on the bank to find out if you like the option.

Frozen cabbage should be thawed, then rinsed thoroughly, and then thrown into boiling water and boiled for about five minutes. After cooking, seaweed is thrown into a colander and washed again. It is also advised to cook in several stages: throw into boiling water for several minutes, then rinse and so on 2-3 times. It is also recommended to add a little vinegar to the water to get rid of residual mucus.

Dry seaweed should be soaked for several hours, then rinsed, thrown into boiling water, boiled for about five minutes, put in a colander and rinsed again.

Overcooked sea kale not only loses its beneficial properties and taste, but also does not keep its shape, but rather spreads.

The easiest way to use canned seaweed. Drain excess liquid from the jar. To do this, either press the cabbage with a fork and drain, or simply transfer the cabbage from the jar into a suitable sieve.

Any seaweed needs to be chopped into short pieces, because neither laying in a layer of lettuce, nor then dividing it into portions, nor eating long seaweed will be inconvenient.


Assemble the layered lettuce. You can grate potatoes, carrots and beets immediately in turn on a flat dish, on which the salad will be served, or you can rub it on an auxiliary dish and then transfer it to a serving dish. This is the envy of accuracy and experience. But in both cases, you do not need to tamp the grated vegetables, let them lay down in a more lush layer, so they will be better saturated with the sauce and the salad will be more effective.

If you want a salad that is perfectly even at the edges, then use a special metal ring or sides from a split baking dish as a side barrier.

The first, i.e. the bottom layer is grated potatoes. Lay a second layer of lettuce on it - this is seaweed.

Lubrication of potatoes with mayonnaise - if desired, you can simply add a little vegetable oil to the seaweed. That's how it's done here.

Do you believe that Ivan the Terrible's personal chef invented the herring under a fur coat? Do you believe that the recipe was kept a strict secret for a long time, and for divulging the ingredients and the order of the layers, you could get a stake? Do you believe that 30% of people love only a “fur coat” in a herring under a fur coat?

Okay, I’ll honestly admit to you right away that I invented all these pseudo-facts about the New Year’s puff salad. Although about the last I have vague doubts... But I am one hundred percent sure of one thing: a vegetarian version of herring under a fur coat exists and tastes just as good as the traditional one. And some even consider it more tender and much tastier. Estimate?

For a vegetarian herring under a fur coat, we need:

  • 2 small beets;
  • 4 small carrots;
  • 5 small potatoes;
  • 300 grams of pickled seaweed;
  • 200 grams of Adyghe cheese;
  • 600 grams of sour cream;
  • 2 tsp salt.

So, first of all, all vegetables need to be boiled in a peel or baked in the oven in foil. Only then does the fun begin: creating layers.

On a flat dish, grate three of the five boiled potatoes. This will be the very first layer of our “fur coat”.

Seaweed appears next in the arena. Spread two-thirds of its total amount evenly on top of the potatoes. Do not pay attention to the carrots from the photo, I just marinated seaweed with carrots in the kit :))

The third layer will be Adyghe cheese. We also take 2/3 and evenly distribute the cheese over the cabbage, crumbling it directly with our hands.

Carrots come into play. We rub two pieces on a coarse grater and spread on top.

We mix sour cream with salt, and with the help of a knife we ​​spread a simple sour cream sauce over carrots in the now popular amount of 2/3 of the total volume :)

And now, attention, we repeat from the very beginning, dear chefs. We use all the remaining thirds: first, three potatoes, then lay out the cabbage, then crumble the cheese, then distribute the carrots.

Finally, it came to beets. As the topmost layer, lay out the grated beets and lightly pat the salad with the palm of your hand. Flatten it a bit, so to speak.

All we have left is one last third of the sour cream sauce. They are what we pour the salad on top of.

There is! Vegetarian herring under a fur coat is waiting for its connoisseur. She is supposed to wait in the refrigerator for at least two hours, and maybe more. Well, it's nothing. We are ready for this turn of events. For now, we’ll come up with a New Year’s decoration for her, at least a Christmas tree made of dill, but what?

Vegetarian "Herring under a fur coat"

Vegetarian fur coat, or vegetarian "herring under a fur coat"- This salad is worth paying special attention to. For it has a lot of advantages - excellent taste, beautiful design, ease of preparation, affordable products.

And the presence of seaweed in the salad increases its nutritional value. The benefits of sea kale are obvious because of its rich composition, because it grows in the open spaces of the sea and is enriched with all useful macro- and microelements. In addition, seaweed is a low-calorie product.

100 grams of seaweed contains:

  • Proteins - 0.9 mg;
  • Fats - 0.2 mg;
  • Carbohydrates - 3.0 mg;

As well as a complete vitamin complex of group B and vitamins A, D, E, C, trace elements important for the human body - iron, iodine, potassium, silicon, magnesium, sodium, sulfur, phosphorus. By following the cooking sequence, you will get a wonderful salad that will delight your loved ones and you.

Ingredients for Vegetarian Herring under a Fur Coat

  • Sea cabbage (ground on a coffee grinder) - 1 teaspoon (with a slide);
  • Purified water - 2 tablespoons;
  • Soy sauce - 4 tablespoons;
  • Eggplant (large) - ½ pieces;
  • Beets (large) - 1 piece;
  • Carrots (large) - 1 piece;
  • Potatoes (large) - 1 piece;
  • stem celery - 1 stem;
  • Sunflower oil - 2 tablespoons;
  • Dried greens (oregano, marjoram, basil) - only 1/2 teaspoon;
  • - 5 tablespoons.

Vegetarian fur coat: cooking

Where do we start preparing the salad?

We put washed vegetables in a saucepan - potatoes, carrots and beets, pour water and cook until ready (soft when pierced with a knife) state. While the vegetables are cooking, prepare the most important base for the salad.

Soak seaweed with water until it is completely absorbed. When the water is absorbed, add 2 tablespoons of soy sauce to the cabbage and mix everything. We clean the celery trunk from thin fibers, cut it into small cubes, approximately 0.5 x 0.5 cm, add dried herbs to it and pour 2 tablespoons of soy sauce.

We peel the eggplant, cut it into cubes 1 x 1 cm and stew (do not fry) together with sunflower oil at medium temperature, stirring constantly until the eggplant becomes soft. It is very important not to overcook the eggplant so that it retains the integrity of the pieces.

We combine together seaweed, eggplant, celery with dried herbs and mix everything gently. Let's insist. When the vegetables are cooked, cool and peel them, finely chop, laying them in separate containers.

1st layer - put potatoes on the bottom of the salad bowl and grease it with 2 tablespoons of mayonnaise.

2nd layer - evenly spread seaweed with eggplant, celery and herbs.

3rd layer - lay the carrots and grease it with the 1st spoon of mayonnaise.

4th layer - lay out the beets, level with a spoon and grease it with 2 tablespoons of mayonnaise.

If desired, the top of the salad can be decorated with fresh herbs.

Have a good meal, friends!

Salad "Herring under a fur coat" is a traditional festive salad, which is an indispensable attribute of any festive table. The history of the appearance of this dish is very interesting and has a political connotation. As the legend goes, in 1918 lettuce was able to unite two warring parties, namely the proletariat and the peasantry.

Vegetarian "Herring under a fur coat"

In one of the popular taverns of that time, representatives of different classes and political beliefs often gathered at dinner, which inevitably led to violent disputes and fights. Tables flew, crockery broke, and defeated opponents were no longer able to pay the bill for dinner.


Aristarkh Prokoptsev, the chef of this tavern, came up with an original solution to the problem. In one dish, he managed to combine the preferences of the two warring parties: herring, which the proletariat loves so much, and carrots and potatoes, which the land gives us - as an analogy with the peasantry. A mixture of these products was well seasoned with French mayonnaise sauce and served at the table as an appetizer. The tavern patrons approved of the new dish and did not refuse to eat a plate or two of the new salad. Since the dish turned out to be very satisfying, the visitors no longer got drunk as before, which means they fought and argued less.

This story took place on New Year's Eve, so 1919 was greeted with a "salad of the peoples" in completely different political circles. It is not known how true this story is, but the idea of ​​\u200b\u200bunification, just kindly fabulous, is what you need for the New Year.

Today, Fur Coated Herring may also unite two conflicting "teams": vegans and people who eat animal products. Just by replacing the herring with nori seaweed, you can please the most fastidious dish lover.

Use nori or seaweed instead of fish and lean mayonnaise instead of regular mayonnaise to make a delicious and healthy nori herring salad. Also, do not forget to prepare the traditional New Year's salad Olivier, but only in a vegan version: - a step-by-step recipe with a photo.

Ingredients

To cook a vegan herring under a fur coat, you will need:

  • 400 gr. potatoes in uniforms
  • 400 gr. boiled carrots
  • 400 gr. boiled beets
  • 200 gr. nori or other seaweed
  • lean mayonnaise
  • fresh onion optional
  • salt pepper

How to cook a vegetarian "herring under a fur coat":

1. Boil potatoes in uniforms until tender, peel and cut into cubes.

2. Boil carrots and beets. Grate into different plates.

3. Cut fresh onion into small cubes.

4. Put a layer of boiled potatoes with onions on a dish, coat it with a layer of mayonnaise, lightly
add salt, then put a layer of seaweed on top and again coat with mayonnaise.

5. Then a layer of carrots + salt, pepper.

6. Again a layer of potatoes + seaweed + mayonnaise. Next lay out a layer of beets.

7. Alternating layers, lay out all the ingredients in layers so that the beets are the last layer. Lubricate again with mayonnaise and refrigerate for a couple of hours.


Vegetarian herring under a fur coat

Vegetarian herring under a fur coat is ready. Bon appetit!

Vegetarian Olivier

Ingredients

Ingredients

Avocado - 6 pcs.
Pickled cucumber of medium size - 6 pcs.
Fresh medium-sized cucumber - 6 pcs.
Medium-sized carrots - 3 pcs.
Pear - 6 pcs.
Medium-sized zucchini - 3 pcs.
Salad to decorate the dish - 60 g
Fresh dill - a couple of sprigs
Black salt - to taste
Fresh peas - 6 tbsp. l.
Cashew or seed sauce - about 6 tbsp. l.

Vegan mayonnaise

Yellow linen - 30 g
Honey - 45 g
Lemon juice - 30 g
Water - 400 ml
Sea salt - 5 g
Black salt - 7 g
Sunflower seeds - 70 g
Garlic - 12 g
Grape seed oil - 550 g

A comment

We decided to rethink the traditional New Year's salad, and also save time on its preparation. In the traditional Olivier, all vegetables need to be boiled, but in our version, everything is fresh and raw. Avocado for salad needs a ripe, not hard, it should melt in your mouth. It is better to take a pear seasonal, ripe, but not watery. A prerequisite is that it must be fragrant. In our recipe, there is also green peas, in the ideal recipe they should be fresh, but in extreme cases, you can use canned ones. The benefits in it, of course, are less and the taste is different.

Fruits and vegetables - avocados, cucumbers, carrots, pears and zucchini - need to be peeled and cut into cubes of about 5 mm. Mix everything together and add green peas. Grind all the ingredients for the sauce and in the indicated proportions in a blender to make a thick, homogeneous vegan “mayonnaise”. Drizzle dressing over salad and place on a plate. Add salt to taste, and you can use any greens and lettuce for decoration. It should take no more than 20 minutes to cook.

Vegan herring under a fur coat


Ingredients

Pickled beets

Beets - 300 g
Water - 200 ml
Sugar - 80 g
Badian - 2 stars
Carnation - 3 inflorescences
Black balsamic vinegar - 70 ml

Roasted vegetable tartare

Beets - 2 pcs.
Carrots - 2 pcs.
Potatoes - 2 pcs.
Sea salt - 200 g
Eggplant - 1 pc.
Nori - 10 g
Olive oil - 50 ml
Thyme - 2 sprigs
Salt - to taste

Soy milk - 100 ml
Mustard - 1 tsp
Lemon juice - 1 tsp
Vegetable oil - 100 ml

A comment

Herring under a fur coat is a classic New Year's dish. Instead of a key ingredient in the form of herring, I use eggplant. It contains a large amount of minerals (phosphorus, calcium, potassium and magnesium), as well as a lot of protein, which is an important component for people who follow the balance of their diet.

In order to give the eggplant a "marine" taste, after baking, you need to season it with seaweed. To prepare vegetable tartare, bake beets, carrots and potatoes in coarse sea salt. Thus, excess liquid will leave them and the natural taste will increase. Vegetables need to be baked at a temperature of 180 degrees for 30-40 minutes. Cut the eggplant in half, season with thyme, salt and olive oil. Bake at 180 degrees until done. Peel beets, carrots and potatoes and cut into cubes of about 50 mm. Peel the eggplant and cut into slices of about 1×2 cm, sprinkle with crushed seaweed. For pickled beetroot, bring all the ingredients (except beetroot) to a boil and add the beetroot cut into the thinnest slice to the marinade. It is necessary to allow the beets to cool completely in the marinade.

For the vegan version of mayonnaise, all the ingredients, except for the oil, need to be whipped in a blender and gradually pour in the oil in a very thin stream. It is better to put the oil in the freezer beforehand, so you can get the thickest sauce possible. To assemble the salad, put the eggplant on the bottom of the plate, add the “mayonnaise”, then the vegetable tartare and cover it all with pickled beetroot slices.

Ratatouille from root vegetables

Olga Suzdalkina, sushi chef White Rabbit


Ingredients

Carrot - 250 g
Jerusalem artichoke - 250 g
Celery root - 250 g
Parsnip - 250 g
Turnip - 170 g

Pepper and tomato sauce

Thyme - 3 sprigs
Onion - 300 g
Garlic - 3 cloves
Peeled tomatoes, without core - 300 g
Bulgarian orange - 210 g

Parsnip Sauce

Parsnips - 200 g
Soy milk - 400 ml
Salt - 2 g
Flower honey - 5 g
Lemon juice - 20 ml

A comment

For the seasonal version of ratatouille, I used root vegetables - turnips, parsnips, Jerusalem artichoke and celery. Parsnips, celery and Jerusalem artichoke should be baked until half cooked in foil and then cut into 0.5 × 0.5 cm cubes.

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