FIELD: canned food industry.
SUBSTANCE: method involves cutting and frying duck meat in melted fat; shredding and freezing fresh cabbage and bulb onion; slightly frying wheat flour; cutting greens; mixing said components, without oxygen access, with sour cream, sugar, edible salt, citric acid, caraway, red hot pepper, bayberry, and laurel leaf; packing resultant mixture and bone soup; pressurizing and sterilizing.
EFFECT: increased digestibility of canned food as compared to similar culinary dish.
