FIELD: food products manufacturing technique.
SUBSTANCE: method involves boiling, shelling and cutting chicken eggs, cutting and blanching cucumbers. Bunching onion and dill are cut and frozen, pikeperch fillets are cut. The above components are mixed without oxygen access with sour cream, sugar, table salt, calcium lactate and hot black pepper in the specified proportion. Kvass is boiled, the obtained mix and kvass are packed, hermetically sealed and sterilised.
EFFECT: product of increased digestibility.
