FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, cutting part of beet-roots, their mixing with drinking water, fermentation and filtration to produce kvass, carrots, parsley roots, celery roots and bulb onions cutting and sauteing in melted fat, potatoes cutting and blanching, the remaining beet-roots blanching and cutting, fresh ornamental cabbages shredding and freezing, beans cutting, speck, beef, mutton and apples cutting. Then one mixes the listed components with tomato paste, 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.
