FIELD: production method of food products.
SUBSTANCE: preparation method of preserves stipulates cutting and sautéing in melted butter of white roots and onion, cutting and blanching of potatoe, cutting and freezing of sorrel and greens, cutting of beef kidneys and salted cucumbers. Then the listed components are mixed without access of oxygen with cucumber brine, sour cream and salt. Received mixture and bone broth are packed, sealed and sterilised.
EFFECT: preserves have improved digestibility in comparison with similar culinary dish.
