FIELD: food industry.
SUBSTANCE: invention relates to technology of production of preserved concentrates of first courses. The method provides for preparation of formula components, parsley root and onions cutting and sauteing in rendered fat, blanching and cutting of beet root, chopping and freezing of fresh ornamental cabbage, cutting of beef, apples, tomatoes and herbs, boiling of beans to increase mass by 150%, mixing of specified components with sour cream, tomato paste, acetic acid, salt, black pepper and bayleaf, packing of produced mix and bone broth, sealing and sterilisation. At the same time within the mix they additionally use lagenaria, which is first cut and sauteed in rendered fat, and ornamental cabbage.
EFFECT: method makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product.
