FIELD: food industry.
SUBSTANCE: invention relates to the technology for production of preserved concentrates of first-course lunches. The method envisages recipe components preparation, bulb onions cutting and sauteing in vegetable oil, potatoes cutting and blanching, beet-roots and carrots blanching and cutting, fresh ornamental cabbages chopping and freezing, beef, dried plums and greens cutting, the listed components mixing with tomato paste, red dry wine, salt, black hot pepper, red hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
