FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method for production of preserves "Fermented cabbage vegetable-and-mushroom solyanka" envisages recipe components preparation, bulb onions cutting and sauteing in vegetable oil, brined cucumbers cutting, brined mushrooms milling, the listed components mixing with fermented cabbage, vegetable oil, tomato paste, sugar, red hot pepper, allspice and laurel leaf, one proceeds with stewing (continuously stirring), packing, sealing and sterilisation; during mixing one additionally introduces ground pumpkin seeds extraction cake. All the components are taken at preset components ratio.
EFFECT: invention allows to reduce stratification of the target product produced.
