Description
Mock Turtle Soup is a delightful comfort food that takes you on a culinary journey back in time, blending nostalgia and flavor in each hearty bowl.
Ingredients
Scale
- 1½ pounds ground beef (90/10 preferred)
- 3 ounces ginger snaps (about 10–12 cookies)
- ½ medium onion, finely chopped or grated
- 1 cup ketchup
- ¼ cup Worcestershire sauce
- ½ teaspoon ground black pepper
- 5–6 thin lemon slices (seeds removed)
- 3 hard-boiled eggs, finely chopped
- 1 tablespoon sherry wine (optional)
- Kosher salt, to taste
- 4 to 6 cups of water
Instructions
- Begin by heating your 4-quart pot or Dutch oven over medium heat. Once it’s hot, add the ground beef, breaking it into fine crumbles using a wooden spoon. Cook until the meat is nicely browned, which should take about 5-7 minutes. The browning process enhances the flavors, setting a great base for the soup.
- While the beef is browning, take the ginger snaps and place them into a heatproof bowl. Pour about 2 cups of hot water over them and allow them to soak. This not only softens the cookies but also allows their distinct flavor to meld beautifully into the soup later on.
- After the beef is browned, if there’s any excess fat, feel free to drain it off for a healthier meal. Next, add the finely chopped or grated onion to the pot. Stir well to combine, letting the onions cook down slightly for about 3-4 minutes. Now it’s time to incorporate the ketchup, Worcestershire sauce, and black pepper – mix everything thoroughly until well blended.
- Once the base is complete, take the soaking ginger snaps and add them along with their soaking liquid to the pot. Ensure to mix thoroughly; the soup will appear quite thick, but this is perfect as we’ll be adjusting the consistency shortly.
- Gradually add 4 to 6 cups of water to your mixture, one cup at a time, stirring continuously. This will help to achieve your desired soup-like consistency. Bring the mixture to a gentle boil and then lower the heat to maintain a soft simmer. This slow cooking process allows the flavors to deepen.
- Now, lay the lemon slices on top of your soup, partially cover with a lid, and let it simmer for 1 to 2 hours. Don’t forget to stir it every 20 minutes! As it simmers, the aromas will fill your kitchen, tempting everyone around.
- Once your soup has simmered and thickened, remove the lemon slices and discard them. Stir in the sherry wine for added depth if you’re using it, followed by the finely chopped hard-boiled eggs. Season the soup with kosher salt to taste and adjust the flavors further with lemon juice or apple cider vinegar as desired. This final addition brightens the entire dish.
Notes
Make sure to soak the ginger snaps adequately for best results, allowing the flavors to infuse. For a creamier texture, you could blend a portion of the soup before adding the hard-boiled eggs.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
Nutrition
- Calories: 480 kcal
- Sodium: 850 mg
- Protein: 35 g