FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, vegetable marrows, parsley roots and bulb onions cutting and sauteing in melted fat, potatoes cutting and blanching, beet-roots blanching and cutting, fresh ornamental cabbages chopping and freezing, beef, apples, tomatoes and greens cutting, beans boiling till weight increases by 150%, the listed components mixing with sour cream, tomato paste, acetic acid, salt, black hot pepper 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.
