FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, cutting, sauteing (in melted fat) and straining carrots, parsley roots and bulb onions, wheat flour sauteing, the listed components mixing with bone broth, tomato paste, salt and black hot pepper to produce a sauce, fresh ornamental cabbages chopping and freezing, mutton cutting, forcing with carrots and parsley roots and frying in melted fat, mutton, cabbages and sauce packing, sealing and sterilisation.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
