FIELD: food production process.
SUBSTANCE: proposed soup preserve preparation process is as follows: horse meat is chopped and fried in tallow; carrots, turnips and onions are cut and sautéed in tallow; potatoes are sliced and blanched; sorrel is chopped and frozen; beans are boiled till double increase of weight. The above-mentioned ingredients are mixed with sour milk, culinary salt and hot black pepper under oxygen-free conditions. The resultant mixture and bone broth are packaged, vacuum-sealed and sterilised.
EFFECT: improved digestibility.
