FIELD: food production technology.
SUBSTANCE: preserved food is cooked by cutting and blanching of potatoes, bulb onion and tomatos, blanching and cutting carrots, cutting and freezing greens, cutting duck meat. The specified components are mixed without oxygen access with sour cream, table salt and black bitter pepper. Prepared mixture and bone broth are packed, sealed and sterilised.
EFFECT: higher digestibility compared to similar culinary dish.
