- 1. Brown the Beef
In a large pot over medium heat, cook the ground beef until fully browned, breaking it into small crumbles. Drain excess fat if necessary.
- 2. Prepare Ginger Snap Mixture
While the beef cooks, soak the ginger snaps in 2 cups of hot water until they soften, about 5 minutes. Stir to create a slurry.
- 3. Combine Ingredients
Add the chopped onion to the browned beef and cook until translucent, about 5 minutes. Stir in the ketchup, Worcestershire sauce, black pepper, and the ginger snap slurry. Mix well to combine.
- 4. Adjust Consistency
Gradually add 2 to 4 more cups of water to reach your desired soup consistency. The mixture should be thick but pourable.
- 5. Simmer
Place the lemon slices on top of the soup. Reduce heat to low, cover partially, and let simmer for 1 to 2 hours, stirring occasionally.
- 6. Final Touches
Remove the lemon slices. Stir in the chopped hard-boiled eggs and dry sherry. Taste and adjust seasoning with salt and additional lemon juice if desired.
If you’re craving a cozy, nostalgic dish that feels like a warm hug in a bowl, look no further than Mock Turtle Soup. This hearty, old-fashioned recipe combines rich beef, warm spices, and a surprising touch of sweetness, creating a flavor profile that’s both unique and deeply satisfying. Once a staple in Victorian kitchens and Southern households, Mock Turtle Soup is making a well-deserved comeback.
Why You’ll Love This Recipe
- Rich and Hearty: Ground beef and a medley of spices create a deeply flavorful base.
- Unique Flavor Profile: The addition of ginger snaps and lemon slices offers a delightful balance of sweet and tangy.
- Easy to Prepare: Simple steps and common ingredients make this recipe accessible for all skill levels.
- Perfect for Make-Ahead: Flavors deepen over time, making leftovers even more delicious.
- Versatile: Easily adaptable with substitutions to suit dietary preferences.
Ingredients
- 1½ pounds ground beef (90/10 lean recommended)
- 3 ounces ginger snaps (about 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 dry sherry (optional but recommended)
- Kosher salt, to taste
- 4–6 cups water, as needed
Substitutions:
- Ground Beef: Substitute with ground veal or a plant-based alternative for a different flavor profile.
- Ginger Snaps: If unavailable, use a combination of crushed graham crackers and a pinch of ground ginger and cinnamon.
- Dry Sherry: Replace with a splash of apple cider vinegar or omit if preferred.
How to Make It
1. Brown the Beef
In a large pot over medium heat, cook the ground beef until fully browned, breaking it into small crumbles. Drain excess fat if necessary.
2. Prepare Ginger Snap Mixture
While the beef cooks, soak the ginger snaps in 2 cups of hot water until they soften, about 5 minutes. Stir to create a slurry.
3. Combine Ingredients
Add the chopped onion to the browned beef and cook until translucent, about 5 minutes. Stir in the ketchup, Worcestershire sauce, black pepper, and the ginger snap slurry. Mix well to combine.
4. Adjust Consistency
Gradually add 2 to 4 more cups of water to reach your desired soup consistency. The mixture should be thick but pourable.
5. Simmer
Place the lemon slices on top of the soup. Reduce heat to low, cover partially, and let simmer for 1 to 2 hours, stirring occasionally.
6. Final Touches
Remove the lemon slices. Stir in the chopped hard-boiled eggs and dry sherry. Taste and adjust seasoning with salt and additional lemon juice if desired.
Pro Tips for Perfect Results
- Texture Matters: Finely crumble the beef for a smoother soup consistency.
- Flavor Development: Allowing the soup to rest overnight enhances the flavors.
- Balance Sweetness: The lemon slices counteract the sweetness from the ginger snaps and ketchup.
- Add Greens: Stir in fresh spinach or kale during the last 10 minutes of cooking for added nutrition.
- Spice It Up: A pinch of smoked paprika or cayenne pepper can add a subtle heat.
Frequently Asked Questions (FAQs)
Q: Can I make this soup ahead of time?
A: Absolutely! In fact, the flavors deepen and improve after a day in the refrigerator.
Q: Is there a vegetarian version?
A: Yes, substitute the ground beef with a plant-based ground meat alternative and use vegetable broth instead of water.
Q: What can I serve with Mock Turtle Soup?
A: This soup pairs well with crusty bread, cornbread, or a simple green salad.
Nutritional Information (Per Serving)
Note: Values are approximate and may vary based on specific ingredients used.
- Calories: 350
- Protein: 25g
- Carbohydrates: 20g
- Fat: 18g
- Fiber: 2g
- Sugar: 8g
- Sodium: 600mg
Storage and Reheating Instructions
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm on the stovetop over medium heat, stirring occasionally, until heated through.
Conclusion
Mock Turtle Soup is a delightful blend of history and flavor, offering a comforting meal that’s both unique and satisfying. Whether you’re revisiting a classic or trying it for the first time, this recipe is sure to become a favorite. Don’t forget to share your culinary creations and tag us—happy cooking!