FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting, sauteing in melted fat and straining, garlic straining, sunflower flour pouring with bone broth and maintenance for swelling, the listed components mixing with bone broth, tomato paste, sugar, salt and black hot pepper and laurel leaf to produce a sauce, kidneys cutting and frying in melted fat, fresh white cabbages chopping and freezing, kidneys, cabbages and sauce packing, sealing and sterilisation.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
