FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting and sauteing in culinary fat, beet-roots blanching and cutting, fresh ornamental cabbages chopping and freezing, dried ceps soaking, cooking, separation from the broth and cutting, wheat flour sauteing, goose meat, dried plums and greens cutting. One mixes the listed components with tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf. The produced mixture and the mushroom 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.
