FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, bulb onions cutting and sauteing in vegetable oil. Brined tomatoes are cut; pickled mushrooms are milled. One mixes the listed components with fermented cabbages, ground pumpkin seeds extraction cake, vegetable oil, tomato paste, sugar, red hot pepper, allspice and laurel leaf. Then one proceeds with stewing (continuously stirring). Then one performs packing, sealing and sterilisation.
EFFECT: method allows to reduce stratification of the target product produced.
