FIELD: food processing industry, in particular canned goods from by-products.
SUBSTANCE: claimed method includes formula component preparation; lights cutting and roasting in melt fat; fresh white cabbage shredding and freezing; carrot, onion, and parsley root cutting, roasting in melt butter, and pulping; garlic pulping; wheat flour sautéing. Carrot, parsley root, onion, garlic, wheat flour, bone broth, with tomato paste, sugar, table salt, black pepper, and bay leaf are blended to produce souse. Lights, cabbage, and souse are pre-packed, sealed and sterilized.
EFFECT: canned goods of increased digestion value.
