FIELD: food industry.
SUBSTANCE: method envisages preparation of recipe components. One performs beef, brined mushrooms, parsley, dill and celery greens, carrots, white vegetables and bulb onions cutting. Fresh ornamental cabbages are chopped and frozen. Dried ceps are cooked, separated from broth and cut. Potatoes and rutabaga are cut and blanched; garlic is strained. The listed components are mixed with butter, acetic acid, salt and CO2-extract of allspice, marjoram and laurel leaf. The obtained mixture and mushroom broth are packed, sealed and sterilised.
EFFECT: method allows to manufacture new preserves with usage of non-traditional vegetal raw materials.
