FIELD: production of canned concentrated soup.
SUBSTANCE: method involves preparing receipt components: shredding fresh cabbage; cutting and blanching potatoes; providing cutting and thermal processing of bulb onion, carrot and white roots in fat; adding tomato paste; sweet red pepper puree, wheat flour and black bitter pepper for producing of dressing; mixing cabbage, potatoes, salt and resultant dressing and heating to temperature of 70-75 C; packaging resultant mixture together with meat and laurel leaf, said components being used in predetermined ratio.
EFFECT: increased digestibility of canned product.
