FIELD: food products.
SUBSTANCE: recipe components are prepared. The part of chicken eggs formulated are boiled, peeled and chopped. Raw onions and kurrat are cut and sauteed in margarine. Parsley root is cut and blanched. Greenery is cut and frozen. Sorrel is cut and chopped. Goose meat is cut. The above-mentioned ingredients are mixed with remaining chicken eggs, sour cream, cream, culinary salt, hot black pepper and bay leaf under oxygen-free conditions. The resultant mixture and bone broth are packaged, vacuum-sealed and sterilised. Digestibility index of the preserve is equal to 5.7·104.
EFFECT: enhanced preserve digestibility.
| Title | Year | Author | Number |
|---|---|---|---|
| "RUSSIAN CABBAGE SOUP" PRESERVE PREPARATION METHOD | 2007 |
|
RU2356353C1 |
| "RUSSIAN CABBAGE SOUP WITH SORREL" PRESERVE PREPARATION METHOD | 2007 |
|
RU2355250C1 |
| "RUSSIAN CABBAGE SOUP" PRESERVE PREPARATION METHOD | 2007 |
|
RU2357527C1 |
| "SORREL SOUP" PRESERVE PREPARATION METHOD | 2007 |
|
RU2357518C1 |
| METHOD OF CANNED FOOD PRODUCTION "GREEN BORSCH" | 2007 |
|
RU2356345C1 |
| "RUSSIAN CABBAGE SOUP" PRESERVE PREPARATION METHOD | 2007 |
|
RU2356349C1 |
| "RUSSIAN CABBAGE SOUP" PRESERVE PREPARATION METHOD | 2007 |
|
RU2356347C1 |
| "SORREL SOUP" SPECIAL-PURPOSE PRESERVE PREPARATION METHOD | 2007 |
|
RU2357508C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "SORREL SOUP" | 2007 |
|
RU2356359C1 |
| "SORREL SOUP" SPECIAL-PURPOSE PRESERVE PREPARATION METHOD (VERSIONS) | 2007 |
|
RU2350203C1 |
