FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, fresh white cabbage chopping and blanching, bulb onions cutting and sauteing in fat, brined cucumbers cutting, the listed components mixing with sunflower flour, fat, 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: invention allows to reduce stratification of the target product produced.
