FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, carrots and bulb onions cutting and sauteing in fat, potatoes straining, beet-roots blanching and cutting, fresh cabbages chopping and freezing, greens cutting. One mixes the listed components with beef mince, tomato paste, salt, citric acid, black hot pepper and laurel leaf. Then the produced mixture and bone broth are packed. Then one performs sealing and sterilisation. One uses ornamental cabbages. The components are used at the following expenditure ratio, weight parts: beef mince - 151.5; fat - 12.6; potatoes - 181.8-191.5; beet-roots - 120.2 - 125; ornamental cabbages - 178.2; carrots - 41.3-42.4; bulb onions - 38.8-39.3; greens - 5.4; tomato paste in conversion to 30% dry substances content- 50.5; salt - 20.2; citric acid - 6.1; black hot pepper - 2; laurel leaf - 1; bone broth till the target product yield is equal to 1000.
EFFECT: production of new preserves with usage of non-traditional vegetal raw materials.
