FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation. Fresh white cabbage is chopped and blanched. Bulb onions are cut and sauteed in vegetable oil. Brined cucumbers are cut, pickled mushrooms are milled. One mixes the listed components with sunflower flour, vegetable oil, tomato paste, citric acid, ascorbic acid, sugar, salt, red hot 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.
