FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, meat cutting and frying in vegetable oil, bulb onions cutting and sauteing in vegetable oil, fresh white cabbages shredding and freezing, white vegetables cutting. Then one performs the listed components mixing with tomato paste, salt, red hot chilli pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation. Before mixing one blanches white vegetables; in the mixture composition one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with bone broth and maintained for swelling. The components are used at the following expenditure ratio, weight parts: meat - 240-315; vegetable oil - 27.4; fresh white cabbages - 367.5; bulb onions - 280.8-284.4; white vegetables - 12.5-12.7; ground pumpkin seeds extraction cake - 9.6; tomato paste in conversion to 30% dry substances content - 28; salt - 12; red hot chilli pepper - 1.2; laurel leaf - 0.2; bone broth till the target product yield is equal to 1000.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
