FIELD: food industry.
SUBSTANCE: invention relates to production of canned second lunch dishes. Method comprises preparation of recipe ingredients. Mixed wheat, rye bread, sugar, pressed bakery yeast and drinking water. One performs fermentation and filtration to produce kvass and its boiling. Cut and fried in melted fat, duck meat. Bulb onions are cut and sauteed in melted fat. Ornamental cabbage is chopped and got frozen. Paprika is cut. One mixes the listed components with tomato paste and salt. Produced mixture and bone broth are packed. Then it is sealed and sterilised.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties.
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