FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, goose meat cutting and frying in melted fat, fresh ornamental cabbages chopping and freezing, bulb onions chopping, greens cutting, wheat flour sauteing, the listed components mixing with sour cream, white table wine, acetic acid, sugar, salt, caraway, red hot chilli pepper, allspice 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.
