FIELD: food industry.
SUBSTANCE: preparation method envisages recipe components preparation, carrots, aubergines and beet-roots cutting, sauteing in vegetable oil and straining, potatoes cutting and blanching, fresh ornamental cabbages shredding and freezing, beans cooking and straining, beef, bulb onions and greens cutting. Then the components are mixed with salt and laurel leaf. The produced mixture and bone broth are packed, sealed and sterilised.
EFFECT: method allows to produce preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
