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 fat, brined cucumbers cutting. One mixes the listed components with fermented cabbages, fat, tomato paste, ascorbic acid, sugar, red hot pepper, allspice and laurel leaf; one proceeds with stewing (continuously stirring), packing, sealing and sterilisation. One additionally introduces ground pumpkin seeds extraction cake during the components mixing. All the ingredients are used at the specified ratio.
EFFECT: invention implementation allows to reduce stratification of the target product produced.
