FIELD: food industry.
SUBSTANCE: recipe components are prepared during method implementation. Potatoes and rutabaga are cut and blanched. Fresh ornamental cabbages are cut and frozen. Carrots, parsley roots and bulb onions are cut and sauteed in melted fat. Grits are par-cooked. Meat, tomatoes and greens are cut. The listed components are mixed with salt, black hot pepper and laurel leaf. The produced mixture and bone broth are packed. Then one performs 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.
