Carpaccio of Boiled Boiled Beef with Caper-Raisin Vinaigrette

Quarter, core and dice the tomatoes.

Mix balsamic vinegar with clear soup and oil. Season and stir in the diced tomatoes, capers and raisins. Cut the beef into thin slices and spread the salad dressing evenly over them. Sprinkle with freshly cut parsley leaves.

150 g cooked drained soup vegetables 1-2 tablespoons red wine vinegar 2-3 tablespoons oil, salt, pepper 1 pinch of sugar 100 ml chicken or vegetable soup freshly grated horseradish Parsley Whisk vegetables with vinegar, oil and clear soup to a puree, season with salt, pepper and sugar, each according to preference also strongly with horseradish.

Pour the puree onto a heated plate, place the slices of beef on top and garnish with a few pieces of vegetables.

Our tip: Use your favorite red wine for cooking!

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