FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, conditioning a part of bone broth till boiling, introduction of a part of buckwheat flour into the broth, cooling to a temperature equal to 75-80°C, the remaining buckwheat flour and chicken eggs introduction to obtain dough, dough moulding and blanching to obtain dumplings, carrots, parsley roots and bulb onions cutting and sauteing in melted fat, potatoes cutting and blanching, beet-roots blanching and cutting, fresh ornamental cabbages chopping and freezing, chicken meat and greens cutting, the listed components mixing with sour cream, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf, 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.
