Mock Turtle Soup
This Cincinnati-style Mock Turtle Soup is a treasured family recipe made with lean ground beef, ginger snaps, Worcestershire sauce, lemon, and warming spices. Simmered low and slow, it's rich, hearty, and full of nostalgic flavor. Whether you grew up enjoying Mock Turtle Soup or are trying this regional favorite for the first time, this comforting recipe is one you'll want to make again and again.
Ingredients
- 1 pound lean ground beef
- 25 ginger snaps
- 2 cups very hot water for soaking the ginger snaps
- 1 medium yellow onion grated
- 1/2 cup carrot finely minced or grated (optional; not part of Mom's original recipe, but she'd add it if she had leftover carrots to use up)
- 1/2 to 3/4 cup of sliced button mushrooms optional; often included in traditional Victorian recipes, but my mom was allergic and left them out
- 1 cup ketchup Mom always used ketchup, although some recipes call for chili sauce
- 1/4 cup Worcestershire sauce
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon pickling spice tied in cheesecloth
- 5 to 6 cups water or as needed
- 1 medium lemon thinly sliced
- 3 hard-boiled eggs finely diced
- 2 tbsp sherry or apple cider vinegar (my Mom also used plain white vinegar here when that's all she had on hand with good results
- Oyster crackers for serving if desired
Instructions
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In a large stockpot over medium heat, cook the ground beef until completely browned, breaking it up into very small pieces as it cooks. You don't want any large clumps.
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While the beef cooks, place the ginger snaps in a bowl and pour 2 cups of very hot water over them. Let them soften while you prepare the remaining ingredients.
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Stir the grated onion (and carrots, if using) into the browned beef. Add the ketchup and Worcestershire sauce.
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Stir in the softened ginger snaps along with the soaking liquid. By now, the cookies should have broken down enough to mix in easily.
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Add the salt and pepper.
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The mixture will be quite thick. Gradually stir in 5 to 6 cups of water, one cup at a time, until it reaches a soup-like consistency.
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Add the cheesecloth bag of pickling spice and bring the soup to a gentle boil. Reduce the heat to a low simmer.
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If using mushrooms, stir them in now.
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Add the lemon slices.
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Partially cover the pot and simmer gently for 2 hours, stirring every 20 to 30 minutes.
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About 30 minutes before serving, stir in the diced hard-boiled eggs. (Some families prefer to use the eggs as a garnish, but Mom always mixed them right into the soup.)
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Just before serving, stir in the sherry or vinegar. Serve hot with oyster crackers, if desired.
Recipe Notes
If you don't already have hard-boiled eggs on hand, boil them while the soup is simmering to save time.
Don't skip the pickling spice. It gives the soup its distinctive flavor.
Remove the lemon slices before storing leftovers if desired, as they can become bitter.
If the soup thickens too much after refrigerating, simply stir in a little water or beef broth when reheating.
Refrigerate in an airtight container for up to 4 days.
Freeze for up to 3 months. (I'd freeze it before adding the lemon slices if possible, or simply remove them before freezing.)