FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, beef cutting and frying in melted fat, bulb onions and paprika cutting and combined sauteing in melted fat with caraway addition, fresh white cabbages chopping and freezing, garlic straining, rice cooking till double weight increase, sunflower flour pouring with bone broth and maintenance for swelling, the listed components mixing with sour cream, acetic acid and salt, the produced mixture and bone broth packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
