FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, carrots, white vegetables and bulb onions cutting and sauteing in butter, potatoes and beet-roots cutting and blanching, fresh ornamental cabbages chopping and freezing, beans cooking in meat-and-bone broth, beef, paprika and greens cutting, the listed components mixing with tomato paste, paprika puree, acetic acid, sugar, salt, citric acid, black hot pepper and laurel leaf, the produced mixture and meat-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.
