FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, potatoes and turnip cutting and blanching, fresh ornamental cabbages cutting and freezing, carrots, parsley roots and bulb onions cutting and sauteing in melted fat, grits par-cooking, meat, tomatoes and greens cutting, the listed components mixing with 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.
