In one pot, boil the potatoes and carrots in water until just soft, around 12-15 minutes for the carrots, and 25 minutes for the potatoes. Remove when cooked, and set aside.

In another pot, boil the beets in water until soft, around 30 minutes. Remove from heat and drain; let cool. 

Peel the carrots, potatoes, and beets. 

Add onions to a bowl add just enough vinegar to just cover the onions. Let sit for at least 10 minutes, then drain. 

Mix the mayo and the sour cream together in a bowl.

Begin assembling the shuba on a 10” plate. Place a high-sided mold like this one on the center of the plate to keep the shape of the shuba tall and straight.

Dice the boiled potatoes, sprinkle with salt and layer on the bottom of your plate. 

Add the pickled onion on top of the potatoes.

Layer the diced herring on top of the onion and potatoes. 

Add a few tablespoons of the mayo and sour cream mixture on top of the herring, using the back of a spoon to flatten out.

Add the diced pickles on top, and then another layer of the mayo and sour cream mixture, and smooth with the back of a spoon.

Add the chopped eggs on top, followed by another layer of mayo/sour cream, and flatten with the back of a spoon. 

Use a medium-holed grater to shred the carrots on top of the eggs, then add another layer of mayo/sour cream, and flatten it with a spoon. 

Use the grater to shred the beets on top of the carrots. Add the final layer of mayo/sour cream, and flatten it with a spoon.

If there is too much of the mayo and sour cream mixture on top, you can use a knife edge to scrape some off. The color should look dark pink. Refrigerate for at least 30min, but ideally for a few hours. 

To serve, remove the mold from the sides of the shuba by slowly lifting it up with both hands. Garnish with fresh dill and serve cold.