Chef's Secrets: Hot Soup-Vinegret With Herring and Green Peas

Courtesy of Prostiye Veshchi

20g herring fillet
100g beet
100g carrot
75g potato
50 salted cucumber
10g green peas
10g sunflower oil
10g onion
chicken bouillon

Fry the finely chopped beet, onion and carrot in sunflower oil to an al dente state. Mix with chicken bouillon and boil for a couple of minutes, then place in a blender and stir with cream and salted cucumbers. Serve with finely chopped salted cucumber, green peas, pieces of herring and some drops of sunflower oil added to each bowl.