Best Viennese Beet Preserves Recipes

VIENNESE BEET PRESERVES

Viennese Beet Preserves image

This would be delicious with lamb or pork, also with curry, rice, or noodles. Use your imagination! I don't remember where I got this, I like to collect unusual recipies.

Provided by Sharon123

Categories Austrian

Time 1h45m

Yield 3 pints

Number Of Ingredients 6

Ingredients

2 lbs beets, leaves trimmed to 2 inches
3 cups sugar, to taste (1 1/2 lbs. (or more)
1 tablespoon ground ginger
3 small lemons, very finely chopped (not skin or pith)
2 teaspoons grated lemon zest (outside skin only, no white pith)
1 cup finely chopped almonds

Steps:

Cook whole beets in boiling water until tender, about 30 minutes.
Let cool, peel and dice.
Combine diced beets, sugar and ginger in medium saucepan and cook over medium-low heat 30 minutes.
Add chopped lemon and continue cooking until slightly thickened, stirring occasionally to prevent sticking, about 30 minutes.
Stir in almonds.
Transfer to jars with tight-fitting lids and seal.
Store in cool dark place. To be safe process in boiling water for 10 minutes.

Nutrition Facts : Calories 1195.9, Fat 24.6, SaturatedFat 2, Sodium 392.5, Carbohydrate 244.1, Fiber 12.3, Sugar 226.8, Protein 15.3

HEARTY WHITE BEAN SOUP WITH LEFTOVER LAMB AND SHAVED FENNEL

Hearty White Bean Soup With Leftover Lamb and Shaved Fennel image

Make and share this Hearty White Bean Soup With Leftover Lamb and Shaved Fennel recipe from Food.com.

Provided by TooAllergic

Categories Stocks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 onion, diced
4 garlic cloves, chopped
5 sprigs fresh thyme (lots)
1 sprig rosemary
6 tomatoes, diced (more if they are small)
3 cups cooked lamb, diced (left-overs)
6 cups chicken stock
salt
pepper
2 cups white beans, cooked and drained (canned cannellini or great northern)
1 fennel bulb, shaved
1/2 small red onion, shaved
2 tablespoons fresh parsley, chopped

Steps:

Heat olive oil in your soup pot and add the onions, garlic, thyme and rosemary. I just add the herbs whole and pull out the stems at the end.
When the onions become soft, add the tomatoes and lamb. Cook until the tomatoes begin to break apart and then add stock (5 min.).
Season and simmer until meat is tender. This should be only about 20 minutes.
Add the beans, mashing part of them to thicken soup. Cook until hot throughout. Check seasoning.
Serve with a sprinkling of shaved fennel, red onion and chopped, fresh parsley and a drizzle of your best extra-virgin olive oil.

Nutrition Facts : Calories 379.8, Fat 8.6, SaturatedFat 1.8, Cholesterol 10.8, Sodium 564.1, Carbohydrate 56.4, Fiber 11.1, Sugar 12.5, Protein 21.6

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