FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, fresh ornamental cabbages chopping and freezing, potatoes and turnip cutting and blanching, carrots, parsley roots and bulb onions cutting and sauteing in cooking fat, meat, leek and greens 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 - 241-315; culinary fat - 12.2; ornamental cabbages - 306.1; potatoes - 160-168,8 turnips - 40, carrots - 50-51.3; parsley roots - 13-13.2; bulb onions - 48-48.7; leek - 26; greens -12.5; tomato paste in conversion to 30% dry substances content - 15; salt - 18; black hot pepper - 0.2; 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.
