FIELD: food industry.
SUBSTANCE: invention relates to the technology for production of preserved concentrates of first-course lunches. The method envisages recipe components preparation, beef cutting, carrots, parsley roots and bulb cutting and sauteing in melted butter, potatoes cutting and blanching, beet-roots blanching and cutting, fresh ornamental cabbages chopping and freezing, beans cooking till weight increases by 150%, garlic straining, dill greens cutting, mixing beef and part of bulb onions with chicken eggs, part of salt and black hot pepper to product mince and mince moulding to produce meat balls, the listed components mixing with tomato paste, acetic acid, sugar and the remaining salt, meat balls, 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.
