FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, fresh ornamental cabbages chopping and freezing, carrots, parsley roots and bulb onions cutting, sauteing in melted fat and partial straining, mixing cabbages, the unstrained parts of carrots, parsley roots and bulb onions to produce garnish, wheat flour sauteing and mixing with the strained parts of carrots, parsley roots and bulb onions, bone broth, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce a sauce, the mutton cutting, forcing with carrots and parsley roots and frying in melted fat, the mutton, garnish 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.
