FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, garlic and bulb onions cutting and sauteing in vegetable oil, rye bread and pork ham cutting and frying in vegetable oil, fresh ornamental cabbages chopping and freezing, spring onion cutting, the listed components mixing with tomato paste, salt and red hot pepper, 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.
