FIELD: food industry.
SUBSTANCE: method stipulates preparation of the formula components according to the traditional technology. Prepared chicken eggs are boiled, peeled and cut. Prepared cucumbers are cut and blanched. Prepared green onion and greens are cut and exposed to preferable quick-freesing. Prepared veal and partridge meat is cut and fried in melted butter. They blend the specified components without access of oxygen with sour cream, sugar, cooking salt, calcium ascorbate and mustard. They boil kvass till cessation of foam formation. The obtained blend and kvass are packed, sealed and sterilised thus with production of the desired product.
EFFECT: allows to increase accessibility of the culinary dish.
