FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, bulb onions cutting and sauteing in vegetable oil, fresh ornamental cabbages chopping and freezing, pork cutting, paprika straining, the listed components mixing with sour cream, tomato paste, salt, citric acid, red hot pepper and caraway, the produced mixture and bone broth packing, sealing and sterilisation. All the components are taken at the preset components ratio.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
