FIELD: food industry.SUBSTANCE: invention relates to the field of food industry, in particular, to the technology of production of preserved concentrates of first courses. The method to produce preserves "Borsch chernigovskiy", which provides for preparation of formula components, cutting of parsley root and onion and sauteing in rendered fat, cutting and blanching of potatoes, blanching and cutting of beet root, chopping and freezing of fresh cabbage, cutting of beef, apples, tomatoes and herbs, boiling of beans to increase mass by 150%, mixing of the specified components with sour cream, tomato paste, acetic acid, salt, black pepper and bayleaf, packing of the produced mix and bone broth, sealing and sterilisation, which differs by the fact that the mixture additionally contains summer squash, which is first cut and sauteed in rendered fat, and ornamental cabbage, and components are used at the following ratio of consumption, wt parts: beef 112.7-115.9 rendered fat 16 potatoes 204.8-216 ornamental cabbage 300 beet root 148.8-154.8 parsley root 14.9-15.2 onions 32.8-33.2 apples 69 summer squash 65.4 tomatoes 23 beans 16 greens 25 sour cream 24 tomato paste, in terms of 30% content of dry substances 5.3 acetic acid, in terms of 80% concentration 0.3 salt 18 black pepper 0.2 bayleaf 0.08 bone broth - to finished product yield of 1000.EFFECT: method makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product.Изобретение относится к области пищевой промышленности, в частности к технологии производства консервированных концентратов первых обеденных блюд. Способ получения консервов "Борщ черниговский", предусматривающий подготовку рецептурных компонентов, резку и пассерование в топленом жире корня петрушки и репчатого лука, резку и бланширование картофеля, бланширование и резку свеклы, шинковку и замораживание свежей капусты, резку говядины, яблок, томатов и зелени, варку до увеличения
