FIELD: food industry.
SUBSTANCE: method envisages preparation of recipe components. One performs 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, benincasa cutting and blanching, paprika and greens cutting. One mixes the listed components with green peas, tomato paste, salt, black hot pepper and laurel leaf. The resultant mixture and meat-and-bone broth are packaged, sealed and sterilised.
EFFECT: method allows to manufacture new preserves with usage of non-traditional vegetal raw materials.
