FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, fresh ornamental cabbages chopping and freezing, turnip cutting and blanching, carrots, parsley roots and bulb onions cutting and sauteing in cooking fat, meat, leek and greens cutting, wheat flour sauteing, the listed components mixing with tomato paste, salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.
EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
