FIELD: food industry.
SUBSTANCE: method envisages potatoes cutting and blanching, beet-roots blanching and cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling. One mixes the listed components with sour cream, milk, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce garnish. One performs beef cutting, forcing with garlic and speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
