FIELD: food industry.
SUBSTANCE: invention relates to technology of production of preserved concentrates of first courses. The method provides for preparation of formula components, cutting of some beet root, its mixing with drinking water, fermenting and straining to produce kvass, carrots, parsley root and onions cutting and sauteing in rendered pork fat, cutting and blanching of potatoes, blanching and cutting of remaining beet root, cutting and freezing of fresh ornamental cabbage, boiling of beans to mass increase by 150%, cutting of mutton, salted pork, apples and herbs, mixing of specified components with tomato paste, salt, bayberry and bayleaf, 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.
