FIELD: food industry.
SUBSTANCE: invention relates to technology of production of preserved second courses. The method provides for preparation of formula components, cutting and frying of beef and potatoes in butter. Carrots, white roots and onions are cut and sauteed in butter. Fresh ornamental cabbage is chopped and frozen. Lagenaria, pepper and herbs are cut and blanched. Listed components are mixed with green peas, tomato paste, salt, black pepper and bayleaf. The produced mix and meat bone broth are packed, sealed and sterilised.
EFFECT: method makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product.
