Boil eggs, potatoes, carrots and beets, cut vegetables into small cubes. Separately, we season the beets with part of the vegetable oil. Grind a bunch of cilantro, half onion and combine the prepared vegetables and herbs.
Mix the remaining oil, cabbage brine, salt, pepper, and ¼ tsp. coriander. Add dressing to the salad and mix thoroughly. Decorate with egg slices and herbs. Bon Appetit!