Tomato Soup with Beef

Cook the marinade from the ingredients. Remove the fat from the beef and cut it into fine slices. Marinate in the refrigerator for 15 minutes.

Rinse the tomatoes, remove the seeds and cut into small cubes. Remove the skin from the shallots and cut them into thin slices, rinse the chives and cut them into fine rolls. Remove the peel from the ginger and chop finely.

Mix the sauce ingredients, mixing the cornflour with the water at the beginning.

Heat a little oil in a wok, fry the chopped ginger briefly, then add the diced tomatoes and the shallot rolls. Mix everything well. After 5 minutes, add the meat and roast everything together for another 5 minutes. Attention: the meat must remain pink!

Heat the clear soup and pour in the meat-vegetable mixture. Season with the sauce and make it light for 5 min. Sprinkle with chive rolls and bring to the table on the spot. Tip: You can also use shrimps instead of beef.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried ones.

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