FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, dried ceps cooking, separation from broth and cutting, beef and parsley greens cutting, fresh ornamental cabbages chopping and freezing, carrots, parsley roots and bulb onions cutting and sauteing in melted butter, garlic straining, wheat flour sauteing, the listed components mixing with tomato paste, acetic acid, salt and black hot pepper, the produced mixture and mushroom 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.
