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, grits cooking in bone broth till double weight increase, meat cutting, the listed components mixing with tomato paste, 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.
