---
# System prepended metadata

title: 'World-Cuisine-League: Russia'

---


# World-Cuisine-League: Russia 

Preparing for the social event for Bizkaia Talent International Community

# About Mayya Sundukova

Mayya Sundukova is a research scientist in Biophysics and Neuroscience, originally from Russia. She moved to Bizkaia with her family, to join the Instituto Biofisika in 2020. 
Mayya defines herself as a science mom, mobile researcher, and life long learner. She is experienced in making transitions and adopting new identities through years of life and research in different countries.

Professional interests: scientific entrepreneurship; mastering the practices for sharing knowledge in the community, connecting and empowering researchers.
Personal interests: performing arts and journaling.




# Starter from Russian (Soviet) cuisine
## *~~Herring~~ Fish under a fur coat (aka Shuba)*
it is a layered salad made of vegetables and pickeled herring

## Ingredients

Vegetables:

* 2 or 3 beetroots ("remolacha" in Spanish) - e.g. cooked and vaccum packed (1 pack)
* 2 carrots (boiled)
* 2 potatoes (boiled)
* 1/2 or 1 sweet onion / shallot
* (optional) 1 green sweet-sour apple (e.g. Granny smith)

Fish:
* (original) pickled herring (I have not found it here)
* (improvised) smoked/salted salmon (100 - 150 g)
* (improvised #2) anchovies in the form of Boquerones en vinagre 


 Dressing: 
* (original) mayonnaise
* (improvised) sour cream + light mayonnaise
* (improvised #2) greek-type yogurt + a bit of soya sauce

For decoration (optional):
* 1 hard-boiled egg
* a bit of parsley
* a bit of spring onion

For serving of this layered salad:
* flat serving dish
* (optional) serving ring
* (improvised) transparent glass (like Nutella size)
* (improvised) transparent jar (medium, up to 250 ml volume)

Vegetarian/ vegan substitions:
* Use pickled cucumber instead of fish
* Use your favourite vegan variant of dressing (e.g. egg-free )

Important note:
* start early to prepare the ingredients as after mixing the salad it should stay for a couple of hours in the fridge for better taste