Beef soup cool and degrease. Season vigorously with salt and freshly ground pepper and heat, but do not make. Add vinegar and white wine.
Soak gelatin in cold water for 5 minutes, then squeeze well and let it melt in the not too hot liquid.
Grease a dish with cooking oil and pour in enough of the already cooled clear soup to cover the bottom 1/2 to 1 cm. Place in the refrigerator to set.
Spread the vegetables evenly on top of the solid amount, pour the clear soup over it and put it back in the refrigerator to solidify.
Repeat the same procedure.
Chill the aspic thoroughly.
To turn out, dip the mold in a hot water bath for 1 minute.
Tip: When filling the vegetables, pay attention to the color sequence
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