FIELD: food processing industry, in particular canned soup.
SUBSTANCE: Part of bone broth is boiled, part of buckwheat flour is introduced thereto, mixture is cooled to 75-80°C, rest flour and hen egg are introduced to produce dough. Then claimed method includes dough forming and blanching to produce dumplings; carrot, parsley root, and onion cutting and roasting in melt fat; beet blanching and cutting; potato cutting and blanching; fresh white cabbage shredding and freezing; goose meat and gardenstuff cutting. Abovementioned components are blended in oxygen-free atmosphere with sour cream, tomato paste, acetic acid, sugar, table salt, black pepper, and bay leaf. Obtained mixture and rest bone broth are pre-packed, sealed and sterilized.
EFFECT: canned goods of increased digestion value.
