FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, carrots, parsley, celery and parsnip roots and bulb onions cutting and sauteing in melted butter, potatoes cutting and blanching, beet-roots blanching and cutting, fresh ornamental cabbages cutting and freezing, poultry giblets and parsley greens cutting, bread kvass boiling, the listed components mixing with sour cream, tomato paste and salt, the produced mixture 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.
