FIELD: food production process.
SUBSTANCE: canned food is cooked by cutting and browning in tallow carrots, parsley roots and onions. Potatoes are cut and blanched, spinach and herbs are cut and frozen. Hart and pickles are cut, wheat flour is browned. The listed components are mixed with sour cream, pickle, salt, bitter pepper and laurel leaves. The obtained mixture and bone broth are sealed and sterilised.
EFFECT: expanded range of techniques and dishes to obtain new canned food of increased digestibility as compared to known dish.
