FIELD: food industry.
SUBSTANCE: method envisages preparation of recipe components. One performs meat, potatoes, rutabaga, carrots and white vegetables cutting and blanching, rice blanching, fresh ornamental cabbages chopping and freezing, bulb onions cutting. One mixes the listed components with tomato paste, paprika puree, green peas, salt and black hot pepper. The obtained mixture, meat-and-bone broth, fat and laurel leaf are packaged, sealed and sterilised.
EFFECT: method allows to manufacture new preserves with usage of non-traditional vegetal raw materials.
