FIELD: food industry.
SUBSTANCE: method envisages the preparation of recipe components, cutting and blanching potatoes, rutabaga, celeriac and a part of parsley roots, chopping and freezing fresh ornamental cabbages. Additionally, the method envisages blanching and cutting a part of carrots, the remaining carrots cutting, sauteing in vegetable oil and partial straining, the remaining parsley roots cutting, sauteing in vegetable oil and straining, bulb onions cutting, partial sauteing in vegetable oil and partial straining of the sauteed part. Then one performs fish fillet cutting, wheat flour sauteing, unstrained carrots, parsley roots and bulb onion and celeriac, potatoes, rutabaga and cabbages mixing to produce garnish. Then one performs mixing the strained carrots, parsley roots and bulb onions as well as wheat flour, fish broth, tomato paste, acetic acid, sugar, salt, cloves, cinnamon, black hot pepper and laurel leaf to produce a sauce and proceeds with sealing and sterilisation.
EFFECT: method allows producing new preserves with the usage of non-traditional vegetable raw materials without the target product organoleptic properties modification.
