FIELD: food production process.
SUBSTANCE: method includes cutting, browning in melted fat and straining part of formulated carrots, parsley roots, celery roots and onions, cutting and frying in melted fat potatoes, blanching and cutting the remaining part carrots, freezing fresh green peas, browning in the melted fat wheat flour and mixing the listed components with sour cream, tomato paste, acetic acid, sugar, table salt and black bitter pepper under oxygen-free conditions to obtain garnish, cutting, larding with salt pork and frying in the melted fat beef, packing it with the garnish and bone broth, sealing and sterilising.
EFFECT: new canned food features increased digestibility as compared to a similar dish.
