FIELD: food industry.
SUBSTANCE: one performs recipe components preparation, potatoes and rutabaga cutting and blanching, fresh ornamental cabbages chopping and freezing, carrots, parsley roots and bulb onions cutting and sauteing in melted fat, pork, leek and greens cutting. The components are mixed with tomato paste, salt, CO2-extract of pyrolysis wood, black hot pepper and laurel leaf. The produced mixture and bone broth are packed, sealed and sterilised.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
