FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, carrots and bulb onions cutting and sauteing in butter, potatoes cutting and blanching, fresh ornamental cabbages chopping and freezing, pearl barley cooking till weight increases by 150%, meat and greens cutting, the listed components mixing with salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation. All the components are taken at the preset components ratio.
EFFECT: invention allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
