FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, rice cooking till double weight increase, meat chopping, cutting and sauteing (in melted fat) part of bulb onions, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in melted fat to produce meat balls, fresh white cabbages shredding and freezing, cutting, sauteing (in melted fat) and straining carrots, white vegetables, the remaining bulb onions, leek and paprika, the components mixing with flour, bone broth, tomato paste, dry red wine, sugar, the remaining salt, the remaining black hot pepper, allspice and laurel leaf to produce a sauce, meat balls, cabbages and sauce packing, sealing and sterilisation. The invention novelty is as follows: one uses in the sauce composition sunflower flour that is poured, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: meat - 274.7-359.1; melted fat - 70; fresh white cabbages - 428.8; carrots - 45-46.2; white vegetables - 11.9-12.1; bulb onions - 96.6-97.8; leek - 132-134.1; paprika - 67; rice - 33; wheat flour - 6.5; sunflower flour - 27.5; dry red wine - 25; tomato paste in conversion to 30% dry substances content - 13.3; sugar - 5; salt - 12; black hot pepper - 0.27; allspice - 0.15; laurel leaf - 0.05; bone broth till the target product yield is equal to 1000.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
1 cl
