"RUSSIAN CABBAGE SOUP" PRESERVE PREPARATION METHOD Russian patent published in 2009 - IPC A23L1/39 A23L3/00 

FIELD: food production process.

SUBSTANCE: formulation ingredients are pre-processed according to the traditional technology. Approximately 4/5 of formulated amount of chicken eggs are boiled, shelled and cut. Raw onions and leek are cut and browned in margarine. Parsley roots are cut and blanched. Herbs are chopped and frozen, preferably - at a fast rate. Spinach is frozen, preferably - at a slow rate and chopped. Meat is cut. The above-mentioned ingredients are mixed with remaining chicken eggs, sour cream, milk, culinary salt, hot black pepper and laurel leaves under oxygen-free conditions. The resultant mixture and bone broth are packaged, vacuum-sealed and sterilised which finally yields the target finished product.

EFFECT: improved digestibility of the product.