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