FIELD: food industry.
SUBSTANCE: invention relates to the technology for production of preserved concentrates of first-course lunches. The method envisages recipe components preparation. Carrots and bulb onions are cut and sauteed in butter; potatoes are cut and blanched, beet-roots are cut and stewed in bone broth with addition of animal fat, tomato paste and acetic acid. Then fresh ornamental cabbages are chopped and frozen. Beans are soaked and cooked in bone broth; meat is cut. The listed components are mixed with salt, black hot pepper, red sweet pepper and laurel leaf. The obtained mixture is packed, sealed and sterilised.
EFFECT: invention allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
