FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, carrots, white vegetables, turnips and bulb onions cutting and sauteing in butter, potatoes cutting and blanching, fresh ornamental cabbages chopping and freezing, beef, leek and greens cutting, the listed components mixing with green peas, tomato paste, salt, black hot pepper and laurel leaf, the produced mixture and meat-and-bone 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.
