FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, fresh ornamental cabbages chopping and freezing, potatoes and rutabaga cutting and blanching, carrots, parsley roots and bulb onions cutting and sauteing in culinary fat, meat, leek and greens cutting. Then one performs the listed components mixing with tomato paste, salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.
EFFECT: method allows to manufacture new preserves with usage of non-traditional vegetal raw materials.
