FIELD: food-processing industry.
SUBSTANCE: method involves blanching and cutting beetroots and carrot; cutting and blanching potato; shredding, freezing and grinding fresh cabbage; cutting and slightly frying bulb onion in vegetable oil; cutting beef, greens and prunes; mixing indicated components with tomato pulp, dry red wine, edible salt, black bitter pepper, red pepper and laurel leaf; packing resultant mixture and bone bouillon; pressurizing and sterilizing.
EFFECT: wider range of canned foods having improved digestibility as compared to similar culinary dish.
