FIELD: food industry.SUBSTANCE: invention relates to the technology for production of preserved concentrates of first-course lunches. The method envisages recipe components preparation, conditioning a part of bone broth till boiling, introduction of a part of buckwheat flour into the broth, cooling to a temperature equal to 75-80°C, the remaining buckwheat flour and chicken eggs introduction to obtain dough, dough moulding and blanching to obtain dumplings, carrots, parsley roots and bulb onions cutting and sauteing in melted fat, potatoes cutting and blanching, beet-roots blanching and cutting, fresh cabbages chopping and freezing, goose meat and greens cutting, the listed components mixing with sour cream, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation. One uses ornamental cabbages the components are used at the following expenditure ratio, wt %: goose meat - 375 chicken eggs - 8 melted fat - 16 potatoes - 204.8-216 ornamental cabbages - 200 beet-roots - 148.8-154.8 carrots - 23.4-24 parsley roots - 19.9-20.2 bulb onions - 32.8-33.2, greens - 25 buckwheat flour - 48 sour cream - 24 tomato paste in conversion to 30% dry substances content - 5.3, acetic acid in conversion to 80% concentration - 0.3, sugar - 6, salt - 18, black hot pepper - 0.2, laurel leaf - 0.08, bone broth till the target product yield is equal to 1000.EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.Изобретение относится к технологии производства консервированных концентратов первых обеденных блюд. Способ предусматривает подготовку рецептурных компонентов, доведение до кипения части костного бульона, введение в нее части гречневой муки, охлаждение до температуры 75-80°С, введение оставшейся части гречневой муки и куриных яиц с получением теста, его формование и бланширование с получением
