FIELD: food processing industry, in particular canned goods from meat and vegetables.
SUBSTANCE: claimed method includes fresh Savoy cabbage shredding and freezing; potato and celery cutting and blanching; carrot blanching and cutting; beef rump, onion, and leek stem cutting; horseradish and apple grating; rump, cabbage, potato, celery root, carrot, onion, and leek blending in oxygen-free atmosphere; blending of horseradish, apple, acetic acid, bone broth, sugar, table salt, clove, and bay leaf to produce souse. Abovementioned mixture and souse are pre-packed, sealed and sterilized.
EFFECT: canned goods of increased digestion value.
