Dice boiled vegetables. Put diced beet in a separate bowl and dress with vinaigrette or a little vegetable oil to prevent coloring of the other products with beet juice.

Pat sauerkraut to drain the brine, shred coarse pieces. Dice vegetable marrows and onion, reserve some onion, cut into circles, for garnish.

Cut ¼ herring into chunks and reserve for garnish, dice the remained herring.

Combine cut vegetables, herring, green peas, dress with vinaigrette or mayonnaise and stir.

Before serving put the prepared salad in a salad bowl in heap, garnish with the reserved products.