For the marinade, clean or peel, wash and chop the soup vegetables. Peel 1 onion and cut into slices. Wash the rosemary and dab dry. Boil up vinegar, wine, 300 ml water, soup greens, onion wedges, 1 sprig of rosemary and peppercorns and simmer for 1-2 minutes. Let cool off
Dab meat dry, place in the freezer bag and place in a bowl. Add marinade and close the bag. Marinate in the refrigerator for about 2 days. Turn the bag several times in between
Remove meat from the marinade and pat dry. Pour the marinade through a sieve, collect and put the vegetables aside
Heat 2 tablespoons of oil in a frying pan. Brown the meat in it all around. Season with salt and pepper. Remove the meat. Stir-fry the vegetables from the marinade in hot frying fat for a short time. Deglaze with marinade. Put the meat into the roaster and bring everything to the boil. Cover and stew for about 2 hours. After about 1 1⁄2 hours crumble the Amaretti finely, add to the sauerbraten and braise to the end
In the meantime peel, wash and slice the potatoes. Heat 2 tablespoons of oil in a large pan with a lid. Fry the potatoes for about 5 minutes while turning. Dissolve the stock in 100 ml hot water and add to the potatoes. Cover the potatoes and stew for 15-20 minutes, turning from time to time. Season with salt and pepper
Rinse beans cold and drain. Roast pine nuts without fat. Cut soft tomatoes a little smaller. Pluck off the rest of the rosemary needles and cut finely. Peel and finely chop 1 onion
Remove the roast and keep it warm. Pour the roast stock through a fine sieve into a pot. Pass the vegetables through the sieve and mix with the stock. Add beans, pine nuts, tomatoes, rosemary and onion, bring to the boil and simmer for about 10 minutes. Season to taste with salt and pepper. Cut the meat into slices. Arrange everything