FIELD: food industry. SUBSTANCE: method involves passivation of vegetables with fat and tomato puree, passivation of wheat flour, its dilution with liquid broth, addition of passivated vegetable and boiling with addition of taste components. The source of liquid broth: broth prepared of the milled wheat bran obtained by bran boiling for 3-5 min with addition of sodium alginate and calcium salts at the definite ratio followed by infusioning for 1-1.5 hr. EFFECT: improved method of sauce preparing. 1 tbl
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