FIELD: food industry.
SUBSTANCE: invention relates to the technology for production of preserved concentrates of first-course lunches. One performs recipe components preparation, carrots and bulb onions cutting and sauteing in butter, potatoes cutting and blanching, beet-roots blanching and cutting, fresh ornamental cabbages chopping and freezing, wheat flour sauteing, meat and greens cutting, the listed components mixing with salt, CO2-extract of pyrolysis wood, black hot pepper, sweet pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.
EFFECT: invention allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
