FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, carrots cutting and sauteing in melted fat, white vegetables and bulb onions cutting, sauteing in melted fat and partial straining, fresh ornamental cabbages shredding and freezing, poultry meat and greens cutting, wheat flour sauteing, mixing cabbages, carrots, greens and unstrained parts of white vegetables and bulb onions to produce garnish, mixing the strained parts of white vegetables and bulb onions, wheat flour, bone broth, white dry wine, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce a sauce, the poultry meat, garnish and sauce 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.
