Hangover breakfast with spicy soup

Ingredients for 1 servings:

• 140 g Bismarck herring(s) from the jar, pickled, 3 pieces
• 100 g parsnip(s)
• 150 g carrot(s) (snack carrots)
• 40 g leek
• 400 ml vegetable stock
• Salt and pepper, black, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 16 minutes; Total time approx. 46 minutes

everything can be easily prepared “before the party” for “afterwards”

Remove three outer leaves from the leek. Halve the remaining leek, then chop it finely and place it in a bowl. Peel the parsnip, shave off three slices, dice the rest, and add it to the bowl. Shave off 12 slices of carrots, and dice the rest into the bowl. Bring the stock to a boil in a saucepan and blanch the vegetable slices and leek leaves for about 1 minute. Remove the vegetables from the stock using a colander, rinse with cold water, and drain well. Reduce the heat to medium, add the remaining chopped vegetables to the stock, and simmer for about 10-15 minutes until soft. Then season generously with salt and pepper. Lay the herring on the worktop, top with the blanched leek leaves, parsnip and carrot slices, and season with pepper. Roll up each topped herring and secure with a toothpick. Place the herring rolls on a platter, place the soup in a small bowl next to them, garnish and serve.