Travel Virtually with Viking - Discover Russia

The Viking fleet is the finest operating along Russia’s rivers today, delivering eye-opening experiences in historic Moscow and canal-laced St. Petersburg. Beyond, see the domed churches of Uglich and Yaroslavl, and witness the seldom seen rural tranquility of this enigmatic country.

*Creative Collaborative Post*

Travel Virtually with Viking event and discover Russia.

Church Spilled Blood - Church Of The Redeemer — Church Spilled Blood – Church Of The Redeemer

I love travel, as most of my readers know, and I have been lucky enough to travel to many fascinating places, of which one country was Russia. In fact, you can read all about my trip to Russia here: EXPLORING THE WATERWAYS OF THE TSARS

Exploring the Waterways of the Tsars, is a travel diary of my Viking River Cruise from Moscow to St Petersburg, which was packed with lots of great food and unique excursions. Like most people, I’ve not travelled in over a year now.

HOWEVER, I will be travelling tomorrow to RUSSIA, albeit it virtually, as Viking Cruises are putting on a series of “Roadshows”, with Russia being on the agenda on the 4th February 2021.

Viking invites you to join them at their next Travel Virtually with Viking event and discover Russia. As I know, their elegant Russia ships set new standards of excellence in this region – complete with hotel-style amenities, they feature spacious staterooms and suites, an inviting restaurant and refined public spaces.

Viking Akun Deluxe Stateroom: Image Viking

If you want to visit Russia on the 4th February, 2021, then you can register here, by clicking on the sign up button below, then just select which session you’d like to attend, and enter your details.

Discover Russia
Thursday 4 February 2021
11am and 3.30pm

Remember, it’s first come, first served!

SIGN UP HERE

And, to get you in the mood, I have shared a typical Russian recipe below, for you to make, maybe whilst you are virtually visiting Russia! The recipe I am sharing is the intriguingly named “Herrings under a Fur Coat (Shuba)”

This amusingly named recipe is a traditional Russian recipe that comprises pickled herring that is covered in a layered salad of potatoes, beetroot, carrots and onions with a mayonnaise and sour cream dressing.

Boiled eggs and pickled dill pickles can also be added and the recipe is always found on the Russian festive table, such as New Year and Christmas.

I have taken a few liberties with my recipe, so the herring actually has its fur coat on the side, but you can of course cover your herring with the beetroot salad if you wish.

Recipe for Herrings under a Fur Coat

Ingredients:

6 pickled herring fillets, in oil and vinegar (chopped or halved)
3 large potatoes, peeled, diced into small cubes and boiled until just soft
2 large carrots, peeled, diced into small cubes, and boiled until just soft
3 large cooked beetroots, diced into small cubes (NOT pickled beetroot)
1 large red onion, peeled and very finely chopped
1/2 teaspoon white pepper
200ml mayonnaise
100ml sour cream, plus extra for garnish
4 hard-boiled eggs, cut into quarters
Fresh dill, to garnish
Dill pickles, to garnish

Method:

Make sure the potatoes, carrots, beetroot and onion are all cut into the same size cubes.( Alternatively, you can grate them, but this is a messier and more time consuming process)
Mix the cooked potatoes, carrots, beetroot and onion together and then add the mayonnaise and sour cream. Season to taste with the white pepper, and mix well making sure you do not break or mash the vegetables.
Arrange the herring fillets on a serving platter and spoon the beetroot mixture over the herrings and just to the side of the herrings. Garnish with the boiled eggs, fresh dill and dill pickles.

NB: For a more traditional serving idea, dice the herrings and spoon them into a serving bowl, then add the vegetables in this order, potatoes, carrots, onion, diced boiled-eggs and then the beetroot which has been mixed with the mayonnaise and sour cream. Garnish with extra boiled-eggs and fresh dill, and serve with sour cream and dill pickles on the side.