FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, bulb onions cutting and sauteing in butter, fresh ornamental cabbages chopping and freezing, wheat bread soaking in milk and mashing, potatoes straining, salted herring fillet and greens cutting, cheese grating, the listed components mixing with chicken eggs, sour cream, salt and black hot pepper, the produced mixture packing, sealing and sterilisation.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
