FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, carrots and bulb onions cutting and sauteing in animal fat, fresh ornamental cabbages chopping and freezing, beet-roots blanching and cutting, potatoes cutting. Then the listed components are mixed with animal fat, wheat flour, tomato paste, salt, citric acid and spices. The produced mixture, cut meat and bone broth are packed, sealed and sterilised.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
