FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, rice cooking till weight increases by 150%, carrots and bulb onions cutting and sauteing in butter, mutton cutting, mixing mutton and part of bulb onions, combined chopping of them and mixing with rice, part of salt and part of black hot pepper to produce mince, fresh cabbages taking to leaves, freezing and defrostation, mince moulding into cabbage leaves and steeping in chicken eggs to produce tulma, carrots, the remaining bulb onions, sour cream, bone broth, tomato paste, the remaining salt and the remaining black hot pepper mixing, cooking and straining to produce a sauce, the tulma, sauce and laurel leaf packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: mutton - 368-402.8, chicken eggs - 20, butter - 40, ornamental cabbages - 665.3, carrots - 64-65.6, bulb onions - 156-158, rice - 38, sour cream - 128; tomato paste in conversion to 30% dry substances content - 173, salt - 15, black hot pepper - 0.3, laurel leaf - 0.4, bone broth till the target product yield is equal to 1000.
EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
