FIELD: food industry.
SUBSTANCE: invention relates to the technology for production of preserved concentrates of first-course lunches. The recipe components are prepared. Fresh ornamental cabbages are chopped and frozen. Potatoes and rutabaga are cut and blanched. Carrots, parsley root and bulb onions are cut and sauteed in cooking fat. Duck meat, leek and greens are cut. One mixes the listed components with tomato paste, salt, black hot pepper and laurel leaf. The produced mixture and bone broth are packed, sealed and sterilised.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
