FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, potatoes cutting and blanching, fresh ornamental cabbages chopping and freezing, bulb onions cutting and sauteing in vegetable oil, Vienna sausages cutting, wheat flour sauteing, the listed components mixing with white dry wine, acetic acid, sugar, salt, CO2- extract of pyrolysis wood, black hot pepper and laurel leaf, the produced mixture and bone 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.
