FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, bulb onions cutting and sauteing in fat, brined cucumbers cutting, the listed components mixing with fermented cabbage, sunflower flour, fat, tomato paste, sugar, hot red pepper, allspice and laurel leaf, one proceeds with stewing (continuously stirring), packing, sealing and sterilisation.
EFFECT: method allows to reduce stratification of the target product produced.
