FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular, to the technology of preserved second-course lunches production. The method envisages recipe components preparation, bulb onions cutting, their mixing with fermented cabbage, sunflower flour, melted fat, tomato paste, sugar, salt, black hot pepper and laurel leaf; one performs stewing (while continuously stirring), cutting and frying beef in melted fat, Russian sausages cooking and cutting, smoked pork products cutting, the listed components packing, sealing and sterilisation.
EFFECT: invention usage will allow to reduce stratification of the target product.
