FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, beat cutting and frying in melted fat, onions and paprika cutting and joint sauteing in melted fat with addition of caraway, fresh ornamental cabbages chopping and freezing, garlic straining, rice boiling till double increase of weight. Then the prepared components are mixed with sour cream, acetic acid and salt. The produced mixture 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.
