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, lemon juice, sugar, salt, caraway, red hot chilli pepper, allspice 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.
