Put the potatoes and carrots in a pot with cold water and over medium-high heat bring to a boil. Boil the potatoes and carrots until they’re fully cooked, for about 20-25 minutes, depending on the size of the potatoes. After they’re done, drain the water and set the potatoes and carrots aside to cool, and then peel them once cooled.

Put the eggs in a pot with cold water, bring to a boil, and boil for about 5 minutes. After 5 minutes, transfer the eggs to a bowl of cold water. Wait for them to cool for about 10 minutes and then peel them.

If using raw beetroot, boil the beetroots for about 30 minutes until fully cooked. In our recipe, we’re using pre-cooked beetroots. Grate the pre-cooked or the cooked, peeled, and cooled beetroots.

Dice the herring.

Dice the onions and add them to the herring.

Mix the onion and the herring.

Finely chop the eggs, saving 2 egg yolks for later for decoration.

Grate the cooked, peeled, and cooled carrots.

Grate the cooked, peeled, and cooled potatoes.

Get all the bowls of grated and diced ingredients and prepare to assemble the layers. We’ll be using a cake ring to achieve a smooth finish but you can freehand assemble it as well.

Place the cake ring on a plate and put the first layer, the potatoes, and smooth it out with the back of a spoon.

Add the second layer – the herring and onion mix. The potatoes underneath will absorb any delicious juice coming from the herring and onion.

Add a thin layer of mayonnaise (about 2 tbsp of mayo).

Add the next layer, which will be the grated carrots.

Add a thin layer of mayonnaise (about 2 tbsp of mayo).

Add the next layer, which is the layer of chopped eggs.

Add a thin layer of mayonnaise (about 2 tbsp of mayo).

Add the next layer, which is the grated beets.

Add a final thin layer of mayonnaise (about 2-3 tbsp of mayo or the remaining mayo).

Now we’ll take the 2 cooked egg yolks we saved for decoration and crumble them over the seledka pod shuboi.

Decorate with some fresh parsley (either whole leaves or chopped parsley)

Carefully remove the cake ring, and the herring under fur coat is ready. However, you should refrigerate it for at least an hour so that the flavors meld and the shuba is served chilled!