FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, beet-roots cutting and sauteing in melted fat, carrots, parsley roots and bulb onions cutting and sauteing in melted fat with addition of wheat flour, parsley roots and bulb onions, potatoes cutting and blanching, fresh ornamental cabbages chopping and freezing, garlic straining, beef, paprika and parsley greens cutting. One mixes the listed components with tomato paste, citric acid, sugar, salt, black hot pepper 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.
