FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, parsley roots cutting, blanching and straining, carrots blanching and straining, bulb onions and horseradish straining, sunflower flour pouring with bone broth and maintenance for swelling, the listed components mixing with sour cream, bone broth, salt/black hot pepper and laurel leaf to produce a sauce, fresh white cabbages chopping and freezing, tongue scalding, cleaning and cutting, the tongue, cabbages and sauce packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
