FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, carrots, bulb onions and white vegetables cutting and sauteing in animal fat, fresh white cabbages chopping and freezing, wheat flour sauteing, beef cutting, the listed components mixing with salt, black hot pepper, allspice and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation; one additionally uses in the mixture composition turnip that is preliminarily cut and sauteed in animal fat and ornamental cabbages; the components are used at the following expenditure ratio, weight parts: beef - 469-482.6; animal fat - 67; bulb onions - 124-125.6; white vegetables - 49.8-50.6; carrots - 46.8-48; turnips - 65.7; ornamental cabbages - 208.3; wheat flour - 10; salt - 12; black hot pepper - 0.4; allspice - 0.5; laurel leaf - 0.1; 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.
