FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, cutting and combined sauteing of speck, carrots and bulb onions, potatoes cutting and blanching, beet-roots blanching and cutting, fresh ornamental cabbages shredding and freezing, wheat flour sauteing and meat cutting. One mixes the listed components with tomato paste, acetic acid, 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.
