FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, fresh ornamental cabbages chopping and freezing, rutabaga cutting and blanching, carrots, parsley roots and bulb onions cutting and sauteing in culinary fat, meat, leek and greens cutting, wheat flour sauteing. The listed components are mixed (at a recipe ratio) with tomato paste, salt, black hot pepper and laurel leaf. The obtained mixture and bone broth are packaged, sealed and sterilised to manufacture the target product.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
