FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, part of beet-roots cutting, mixing with drinking water, fermentation and filtration to produce kvass, carrots, parsley and bulb onions cutting and sauteing in melted butter, potatoes cutting and blanching, the remaining beet-roots blanching and cutting, fresh ornamental cabbages chopping and freezing, wheat flour sauteing, beef cutting, the listed components mixing with tomato paste, salt, allspice and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.
EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
