FIELD: food industry.
SUBSTANCE: preserves are produced by cutting and frying in melting butter of beef, cutting and sauting in melted butter of potatoes and onions, cutting and blanching of white vegetables, blanching and cutting of carrots, blanching and chopping on the cutter of garlic, cutting and freesing of green onion and green parts of cilantro, parsley and fennel, blending of the specified components without access of oxygen with sour cream, cooking salt, black hot pepper and laurel leaf, packaging of the obtained blend and bone soup, sealing and sterilisation.
EFFECT: method allows to produce the preserves with an increased digestibility in comparision with a similar culinary dish.
