FIELD: food-processing industry.
SUBSTANCE: method involves cutting and freezing fresh savoy cabbage; blanching and cutting carrot; cutting and blanching potato, celery root, kurrat, and vegetable pepper; cutting mutton, beef, pork and parsley green; mixing said components, without oxygen access, with melted fat and edible salt; prepackaging resultant mixture and bone soup; pressurizing and sterilizing.
EFFECT: wider range of canned food having increased digestibility in comparison with similar culinary dish.
