FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, carrots, white vegetables and bulb onions cutting and sauteing in butter, fresh ornamental cabbages chopping and freezing, potatoes cutting and blanching, beef, paprika and greens cutting, the listed components mixing with tomato paste, paprika puree, salt, black hot pepper and laurel leaf, the produced mixture and meat-and-bone broth 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.
