FIELD: food products manufacturing technique.
SUBSTANCE: method involves preparing recipe components, boiling, shelling and cutting chicken eggs, cutting and blanching cucumbers, cutting and freezing bunching onion and greenstuffs, cutting and frying in melted butter veal and hazel grouse meat. The above components are mixed without oxygen access with sour cream, sugar, table salt, calcium ascorbate and mustard. Kvass is boiled, the obtained mix and kvass are packed, hermetically sealed and sterilised.
EFFECT: cans are of higher digestibility as compared to similar culinary dish.
