FIELD: food products.
SUBSTANCE: invention relates to the technology of manufacturing canned concentrates of first-course dishes. Carrots, raw onion and leek are cut and sauteed in margarine. Potatoes and parsley roots are cut and blanched. Sorrel and green vegetables are cut and frozen. Poultry flesh is cut. The listed components are mixed with sour cream, table salt, bitter black pepper and bay leaf. The resultant mixture and bone broth are packaged, vacuum-sealed and sterilised.
EFFECT: improved digestibility as compared to similar cooked foods.
