FIELD: food production process.
SUBSTANCE: proposed "Pot-au-feu" soup preserve is prepared as follows: carrots and garlic are cut, sautéed in melted butter and minced; potatoes, turnips and celeriacs are cut, blanched and minced; green leeks and parsley are frozen and minced; beef is cut and minced. The above-mentioned ingredients are mixed with sour cream, bone broth, culinary salt and CO2-extracts of the specified species myxomycetes biomass and hot black pepper. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised.
EFFECT: improved digestibility as compared to similar pre-cooked foods.
