FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting and sauteing in culinary fat, beet-roots blanching and cutting, fresh ornamental cabbages chopping and freezing, dried ceps soaking, cooking, separation from broth and cutting, wheat flour sauteing, meat, dried plums and greens cutting, the listed components mixing with tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf, the produced mixture and mushroom 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.
