FIELD: food industry.
SUBSTANCE: the present innovation deals with preparing all recipe components, cutting, frying in grease and reducing carrots, parsley, celery and parsnip roots and onions upon a chopper, blanching and cutting beet, blanching and reducing potatoes upon a chopper, cutting, freezing and reducing new white cabbage upon a chopper, reducing poultry viscera and parsley greens upon a chopper, boiling bread kvass and mixing the above-mentioned components at oxygen-free technique with sour cream, 30%-tomato paste and common salt followed by packing the mixture obtained and bone broth to be sealed and sterilized at a certain ratio of components. The innovation enables to obtain the product of increased digestibility.
EFFECT: higher efficiency of manufacturing.
