FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, carrots and bulb onions cutting and sauteing in melted fat, potatoes and parsley roots cutting and blanching, beet-roots blanching and cutting, fresh ornamental cabbages shredding and freezing, pork cutting, the listed components mixing with tomato paste, salt and red hot pepper. The prepared mixture is packed with kvass, sealed and sterilised. The kvass is produced by way of bran, rye bread, sugar, pressed bakery yeast and drinking water mixing and fermentation with subsequent filtration.
EFFECT: method allows to produce preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
