FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, fresh ornamental cabbages chopping and freezing, carrots, parsley roots and bulb onions cutting and sauteing in cooking fat, groats cooking till double weight increase, skin-off fish fillet and greens cutting, garlic straining, the listed components mixing with tomato paste, acetic acid, salt, black hot pepper and laurel leaf, the produced mixture and fish 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.
