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, white vegetables and bulb onions cutting and sauteing in pork fat, potatoes cutting and blanching, beet-roots blanching and cutting, fresh ornamental cabbages chopping and freezing, the listed components mixing with tomato paste, acetic acid, sugar, salt and black hot pepper, beef cutting, the produced mixture, beef and laurel leaf 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.
