This is a staple salad in Slav countries enjoyed by many and it's a tradition to make it on the last day of the year, although it can also be enjoyed on any day all the same. It's rather complex and multi-layered where you cover the main ingredient (herring) with layers (fur coat), but I'm sure you can do it! There are many variations that people swear by (changing up the layer order, extra ingredients, and such), but I'll share the variant I make (my mom's method). It takes a while and can be a bit exhausting, be warned. (Usually I make two full plates, but here's the ingredient list per each) You will need: * 2,5 medium potatoes (for two plates I split one medium for both, same with an egg/beet below) * Salted herring in oil - I'm not sure if your stores sell those, they're usually pre-sliced and dipped in oil in those circular plastic cases sold in Russia, about 200g in volume * 1 onion * Mayonnaise - you'll need quite a bit * 1 medium/big carrot * 2,5 eggs * 1,5 medium-big red beet Very important: Prepare veggies ahead of time, you'll need to boil the red beet for quite a while, typically for 2 hours. Rinse it, don't clean it too intensely, check for softness with a fork. You will also need to boil taters and a carrot too, typically for one hour. Rinse them beforehand. Make sure they're soft as well. And lastly the eggs - for this salad I boil 'em for 30 minutes. You can also drain the oil from the herring at this point. After that's done, take them out, let them cool, then peel them all - can be a difficult process, but made trivial with a peeler. Prep stage done, congrats! Get a big plate like shown in the picture. I hope you have a grate, because it'll be used throughout in here, the medium sized-side. The process: 1. Start the first layer with a potato - half of it, or a small one, we want a thin layer, if it doesn't cover the bottom evenly - don't worry about it too much. 2. Prepare the herring - dry the rest of the oil with a paper towel, then slice each piece across and chop it. Shouldn't be too small or too big, something in the middle. Cover the second layer evenly. 3. Chop an onion finely. Cover the third layer evenly. 4. Grate two potatoes. Cover the fourth layer evenly, don't press into it too much, we want it to maintain its fluffiness and volume from now on. Apply a pinch of salt, then cover the layer in mayonnaise. 5. Grate a carrot, cover the fifth layer evenly, add just a bit of salt. 6. Grate two eggs, cover the sixth layer evenly, apply a pinch of salt, then cover the layer in mayonnaise - here you may notice that the grated egg will stick to the spoon and it can get a bit annoying. Keep at it, don't give up! 7. Finally, the star of the show, and you're almost there! Grate the red beet - note that it's very easy to stain anything it touches, so be careful. After you're done, you guessed it, apply a pinch of salt, then cover the layer in mayonnaise. This is the final layer, so make it look as presentable as you can. 8. Grate the final egg through the fine side, apply it evenly on top as dressing. You can also add some powdered greens or parsley leaves on top if you want. You're done, phew! Put the lady in the fridge for two hours and let it sit. Afterward, enjoy it with your family and friends. Happy New Year!