FIELD: food industry.SUBSTANCE: invention relates to technology of cooking lunch first courses, in particular filling soups at catering establishments for fast and mass service of visitors. Method of cooking hot first courses at catering establishments includes washing, calibrating, cleaning, cutting vegetables and herbs, portioning in hermetic packaging in low-temperature processing. Also, at least two basics of hot first course are pre-cooked, which are placed in sealed packages and sent to low-temperature chamber. Upon receipt of an order at a catering enterprise, each portion of hot first course is prepared individually using a hot course base with the addition of pre-prepared portioned vegetables, greens and with the addition of spices, ingredients in accordance with the recipe of hot first course. Moreover, consumer chooses additional ingredients for preparation of hot first course from the range proposed.EFFECT: invention allows to expand assortment of first courses with high nutritional value, to redu
