FIELD: technology of food products making.
SUBSTANCE: preserved food is cooked by cutting and blanching of onions, cutting and freezing of beet tops and potherbs, cutting of smoked pork, pearl barley boiling until mass doubles. Specified components are mixed without oxygen access with sour cream and table salt. Prepared mixture and bone broth are packed, sealed and sterilised.
EFFECT: preserved food has higher assimilability compared to similar culinary dish.
