FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. At first recipe components are prepared. Then one performs bulb onions cutting and sauteing in vegetable oil, brined tomatoes cutting, pickled mushrooms milling, the listed components mixing with fermented cabbages, ground pumpkin seeds extraction cake, vegetable oil, tomato paste, ascorbic acid, sugar, red hot pepper, allspice and laurel leaf; the mixture is stewed while continuously stirred. Then one performs packing, sealing and sterilisation to produce preserves.
EFFECT: method allows to reduce stratification of the target product produced.
