FIELD: food industry.
SUBSTANCE: invention relates to technology of production of preserved concentrates of first courses. The method provides for preparation of formula components, carrots and onions cutting and sauteing in butter, chopping and freezing of fresh cabbage, soaking and boiling of beans, mixing of specified components with tomato paste, salt, black pepper and bayleaf, packing of produced mix and bone broth, sealing and sterilisation. At the same time they use ornamental cabbage, and components are used at the following consumption ratio, wt parts: meat 150-196.1; butter 15; potatoes 375-395.5; ornamental cabbage 306.1; carrots 45.1-46.2; onions 30-30.4; beans 60; tomato paste in terms of 30% content of dry substances 6; salt 18; black pepper 0.3; bayleaf 0.3, bone broth to yield of finished product 1000.
EFFECT: method makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product.
