FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, beef and potatoes cutting and frying in butter, carrots, white vegetables and bulb onions cutting and sauteing in butter, fresh ornamental cabbages chopping and freezing, scallops cutting and blanching, paprika and greens cutting. Then one performs the listed components mixing with green peas, tomato paste, salt, black hot pepper and laurel leaf, the produced mixture and meat-and-bone broth packing, sealing and sterilisation.
EFFECT: method allows to manufacture new preserves with usage of non-traditional vegetal raw materials.
