FIELD: food industry.
SUBSTANCE: invention relates to technology of production of preserved second courses. The method provides for preparation of formula components, cutting and blanching of potatoes, blanching and cutting of carrots, cutting and freezing of fresh ornamental cabbage, cutting of onions, freezing of fresh green peas, cutting of pork heart and lungs, mixing of specified components with sour cream, tomato paste, salt, black pepper and bay leaf, packing of produced mix and bone broth, sealing and sterilisation.
EFFECT: method makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product.
