FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, bulb onions cutting and sauteing in pork fat, beet-roots blanching and cutting, fresh ornamental cabbages chopping and freezing, potatoes and carrots cutting, pearl barley washing, the listed components mixing with pork fat, tomato paste, salt, black hot pepper and laurel leaf, pork cutting, the pork, the produced mixture and drinking water 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.
