FIELD: food industry.
SUBSTANCE: invention relates to technology of production of preserved second courses. The method provides for preparation of formula components, cutting of lungs and frying in rendered fat, chopping and freezing of fresh ornamental cabbage, cutting of carrots, parsley root and onions, frying in rendered fat and partial straining, straining of garlic, wheat flour sauteing, mixing of cabbage and non-strained parts of carrots, parsley root and onions to produce side dish. Then strained parts of carrots, parsley root and onions are mixed with garlic, wheat flour, bone broth, tomato paste, acetic acid, sugar, salt, black pepper and bayleaf to produce sauce, packing of lungs, side dish and sauce, sealing and sterilisation.
EFFECT: method makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product.
