FIELD: food industry.
SUBSTANCE: invention relates to production method for preserved concentrates of first course dinner dishes. Method comprises preparation of recipe ingredients. One performs meat cutting and frying in melted butter, garlic cutting and sautéing in melted butter, potatoes and radish cutting and blanching, carrots blanching and cutting, fresh ornamental cabbages chopping and freezing, paprika cutting. One mixes listed components with vermicelli, tomato paste, salt and black hot pepper. Obtained mixture and bone broth are packed, sealed and sterilised.
EFFECT: method allows to get new canned food using nonconventional vegetable raw materials.
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