Exploring the world of food can bring delightful surprises and unexpected discoveries. One such mouth-watering dish is mock turtle soup. It challenges our assumptions and delights our taste buds with its rich history and complex flavours.
In this blog, I will share with you a Mock Turtle Soup Recipe that is super delicious. When you first hear about mock turtle soup, it might puzzle you. Is it truly made from turtles? Well, my inquisitive friend, the answer is a definite “no.”
The mock turtle soup we know today is a clever trick in the world of cooking. It was created as a substitute for traditional turtle soup when using real turtles became difficult or impractical. It showcases human cleverness, as it presents an illusion that satisfies our desire for a cherished delicacy.
The flavours of mock turtle soup develop and intensify as we uncover each layer. Its intricate taste reflects the complexity of our thoughts as we grapple with ideas before finding the right way to convey them.
A burst of tangy lemon, a touch of Worcestershire sauce, and a sprinkle of savoury spices—all these ingredients come together to create a culinary dialogue that unfolds on our taste buds.
How To Make Mock Turtle Soup
It starts with a careful arrangement of ingredients, with ground beef playing the main role to imitate the texture and taste of real turtle meat.
As it simmers gently, a combination of fragrant herbs, vegetables, and spices infuse the broth, creating a captivating elixir that tantalizes our senses.
Ingredients To Make Mock Turtle Soup
Ground beef = 1 1/2 pounds
Ginger snaps = 3 ounces
Onion (finely chopped or grated) = 1/2
Ketchup = 1 cup
Worcestershire sauce = 1/4 cup
Ground black pepper = 1/2 teaspoon
Lemon (thinly sliced) = 5 or 6
Hard boiled eggs (finely chopped grated) = 3
Sherry wine = 1 tablespoon
Kosher salt
Step By Step Instructions To Make Mock Turtle Soup
Step 1
Heat the soup pot or Dutch oven over medium heat without any oil in it.
Step 2
Add the beef to the pot and cook it until it turns brown. Use a potato masher to break up any clumps. Make sure the meat is fine and not in big pieces.
Step 3
While the meat is browning, put the ginger snaps in a heat-proof bowl. Pour 2 cups of very hot water over them and let them soak.
Step 4
Once the meat is cooked, check if there is excess fat in the pot. Depending on the type of beef you used, you may need to remove some of the fat. If you see a pool of orange fat, skim off at least some of it. You can decide how much to remove.
Step 5
Add the onions to the pot. If you prefer, you can grate the onions directly into the pot. Stir them well with the beef.
Step 6
Pour in the ketchup and Worcestershire sauce. Season with black pepper. Add the ginger snaps along with their liquid and stir everything together. The mixture should be thick, similar to sloppy joe sauce.
Step 7
Gradually add water, one cup at a time, to thin the soup. It will take about 4 to 6 cups of water. The soup should not be too watery but should have a soup-like consistency rather than being thick like sloppy joe sauce.
Step 8
Bring the soup to a gentle boil, then reduce the heat to maintain a low-medium simmer. Give it one final stir to let everything settle.
Step 9
Place the lemon slices on top of the soup.
Step 10
Partially cover the pot with a lid and let the soup simmer for 1 to 2 hours. Stir it every 20 minutes to prevent it from burning.
Step 11
Remove and discard the lemon slices. Stir in the sherry and hard-boiled eggs.
Step 12
Taste the soup and add salt and pepper according to your liking. If the flavor needs to be brighter or less sweet from the ginger snaps, you can add a teaspoon or two of apple cider vinegar or lemon juice.
Frequently Asked Questions
Why is it called “mock” turtle soup?
The term “mock” turtle soup derives from its ability to imitate the flavors and texture of traditional turtle soup, all while avoiding the use of actual turtle meat.
It is a clever alternative that successfully recreates the taste of the original dish.
Despite not containing turtle meat, this soup manages to capture the essence of the traditional recipe, making it an ingenious substitute.
Can I make mock turtle soup with other types of meat?
In the realm of mock turtle soup, beef or veal is often the preferred choice of meat. However, if you have personal preferences or dietary considerations, you can certainly explore other options such as chicken or turkey.
Can mock turtle soup be made in advance?
If you’re planning to make mock turtle soup, you’ll be glad to know that it can be prepared in advance. In fact, like many other soups, mock turtle soup often benefits from some extra time, allowing the flavors to blend and harmonize. It’s not uncommon for the soup to taste even more delicious the next day.
How I Store mock turtle soup?
To store it properly, ensure you place it in a suitable container and refrigerate it. When you’re ready to serve, gently reheat the soup, and it will be ready to delight your taste buds once again. This convenience allows you to plan ahead and enjoy the flavors of mock turtle soup with ease.
In Closing
I hope you enjoyed this recipe for mock turtle soup. It is a delicious alternative to the traditional turtle soup, capturing its essence without the need for actual turtle meat. This soup has gained popularity due to its rich flavors, comforting textures, and the ability to explore various meats and adaptations.
It has become a beloved classic that can be enjoyed both as a comforting homemade meal or as a featured dish in restaurants. Enjoy with your family and friends. Thanks for reading!
More Amazing Recipes
- Blendtec Tortilla Soup Recipe
- German Soup Dumplings Recipe
- Subgum Wonton Soup Recipe
- Max and Erma’s Tortilla Soup Recipe
Mock Turtle Soup Recipe
Ingredients
- 1 1/2 pounds Ground beef
- 3 ounces Ginger snaps
- 1/2 Onion (finely chopped or grated)
- 1 cup Ketchup
- 1/4 cup Worcestershire sauce
- 1/2 teaspoon Ground black pepper
- 5 or 6 Lemon (thinly sliced)
- 3 Hard boiled eggs (finely chopped grated)
- 1 tablespoon Sherry wine
- Kosher salt
Instructions
- Heat the soup pot or Dutch oven over medium heat without any oil in it.
- Add the beef to the pot and cook it until it turns brown. Use a potato masher to break up any clumps. Make sure the meat is fine and not in big pieces.
- While the meat is browning, put the ginger snaps in a heat-proof bowl. Pour 2 cups of very hot water over them and let them soak.
- Once the meat is cooked, check if there is excess fat in the pot. Depending on the type of beef you used, you may need to remove some of the fat. If you see a pool of orange fat, skim off at least some of it. You can decide how much to remove.
- Add the onions to the pot. If you prefer, you can grate the onions directly into the pot. Stir them well with the beef.
- Pour in the ketchup and Worcestershire sauce. Season with black pepper. Add the ginger snaps along with their liquid and stir everything together. The mixture should be thick, similar to sloppy joe sauce.
- Gradually add water, one cup at a time, to thin the soup. It will take about 4 to 6 cups of water. The soup should not be too watery but should have a soup-like consistency rather than being thick like sloppy joe sauce.
- Bring the soup to a gentle boil, then reduce the heat to maintain a low-medium simmer. Give it one final stir to let everything settle.
- Place the lemon slices on top of the soup.
- Partially cover the pot with a lid and let the soup simmer for 1 to 2 hours. Stir it every 20 minutes to prevent it from burning.
- Remove and discard the lemon slices. Stir in the sherry and hard-boiled eggs.
- Taste the soup and add salt and pepper according to your liking. If the flavor needs to be brighter or less sweet from the ginger snaps, you can add a teaspoon or two of apple cider vinegar or lemon juice.
