FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method for production of enriched preserves "Fermented cabbage vegetable-and-mushroom solyanka" envisages recipe components preparation, bulb onions cutting and sauteing in vegetable oil, brined cucumbers cutting, pickled mushrooms milling, the listed components mixing with fermented cabbage, vegetable oil, tomato paste, ascorbic acid, sugar, red hot pepper, allspice and laurel leaf, one proceeds with stewing (continuously stirring), packing, sealing and sterilisation; additionally, in the process of mixing one 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.
