FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, potatoes, rutabaga and parsley root cutting and blanching, carrots blanching and cutting, fresh ornamental cabbages chipping and freezing, mutton, bulb onions and greens cutting, garlic straining, wheat flour sauteing in melted butter. Then one performs 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.
