FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, carrots, white vegetables and bulb onions cutting and sauteing in animal fat, fresh cabbages chopping and freezing, garlic straining, paprika cutting, potatoes and greens cutting, the listed components mixing with preserved green peas, wheat flour, animal fat, tomato paste, salt, black hot pepper and laurel leaf, meat cutting, the produced mixture, meat and bone broth packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: meat - 144.6-189; animal fat - 110; potatoes - 281.6-297; carrots - 58.5-60; white vegetables - 24.9-25.3; bulb onions - 18.7-19; ornamental cabbages - 77.9; paprika - 29.7; garlic - 6.6-7; preserved green peas - 143; greens - 6.5; wheat flour - 102; tomato paste in conversion to 30% dry substances content - 151; salt - 30; black hot pepper - 1.2; laurel leaf - 0.4; bone broth till the target product yield is equal to 1000.
EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
