FIELD: food industry.
SUBSTANCE: invention relates to the technology of manufacturing canned concentrates of first-course dishes. The preserved summer borsch production process includes the following activities: chopping and browning in melted fat carrots and onions, slicing and blanching potatoes, vegetable marrows and parsley roots, cutting and freezing beetroot tops and greens, cutting sausages, boiling beans till double increase of weight, mixing the above-mentioned ingredients with sour cream, tomato paste, acetic acid, culinary salt, hot black pepper and bay leaf under oxygen-free conditions, packaging the obtained mix and bone broth, vacuum sealing and sterilisation.
EFFECT: this allows manufacturing of new canned food having higher digestibility as compared to similar culinary dish.
