FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, carrots and bulb onions cutting and sauteing in butter, potatoes cutting and blanching, fresh ornamental cabbages chopping and freezing, beans soaking and cooking, meat cutting, the listed components mixing with tomato paste, salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation. The components are used at the following expenditure ratio, wt %: meat - 150-196.1, butter - 15, beans - 15, potatoes - 300-316.5, ornamental cabbages - 382.7, carrots - 45-46.2, bulb onions - 30-30.4, tomato paste in conversion to 30% dry substances content - 6, salt - 15, black hot pepper - 0.3, laurel leaf - 0.3, bone broth till the target product yield is equal to 1000.
EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
