FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production, in particular, to production of fresh cabbage vegetable solyanka. The method envisages recipe components preparation, fresh white cabbage chopping and blanching, bulb onions cutting and sauteing in fat, brined cucumbers cutting. One mixes the listed components with sunflower flour, fat, tomato paste, citric acid, sugar, salt, black 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.
