FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, beef and potatoes cutting and frying in butter, carrots, white vegetables and bulb onions cutting and sauteing in butter, fresh ornamental cabbages chopping and freezing, vegetable marrows cutting and blanching, paprika and greens cutting; the listed components mixing with green peas, tomato paste, salt, black hot pepper and laurel leaf. Obtained mixture and meat-and-bone broth are packed and delivered for sealing and sterilisation.
EFFECT: invention allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
