Whisk in the lukewarm soup and all the spices. Stir in the vinegar and oil. Then season to taste. Fill into dark bottles. Keeps in the refrigerator for up to 2 weeks. Shake well before use! This marinade goes very well with leaf salads, for beetle bean or lentil salads.
Preparation Tip:
Refine the marinade with dried, finely chopped or minced dried fruits such as plums, apricots, apple rings or dried tomatoes. The taste can also be rounded off with some strained currant jam or mustard.
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