Mock Turtle Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: o 20 gingersnap cookies (preferably Nabisco)
o 2 cups water
o 2 pounds ground beef
o 4 cups water
o 1 medium onion, diced
o 1 14-ounce bottle ketchup
o ½ cup Worcestershire sauce
o 1 tablespoon apple cider vinegar
o 2 teaspoons sea salt
o ½ teaspoon ground black pepper
o ¾ medium lemon, thinly sliced
o 3 hard boiled eggs, crumbled
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Directions: |
Directions:• Soak the gingersnaps in 2 cups of water and set aside.
• In a large soup pot, add the 4 cups of water and the ground beef. Simmer over
medium heat, breaking up the ground beef until there is no more pink.
• Add the onions, ketchup, Worcestershire, vinegar, salt, pepper, and lemon. Let simmer in a covered pot for 1 hour.
• Stir in the gingersnap slurry and continue cooking for another 15 minutes.
• If the soup is a little to thick, add some additional water. Be sure to add additional Worcestershire and lemon juice to taste.
• Serve garnished with hard-boiled egg and serve with oyster crackers on the side. |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: We can thank Roger’s Aunt Shirley for this recipe. Mock Turtle soup is a Cincinnati thing and there is only one commercial producer, Worthmore, which is not far from Roger’s birthplace. Real turtle soup was popular for those who could not eat meat on Friday back in the day. (The Catholic Church apparently did not realize that turtles are not fish!!). Since sea turtles were rarely found in the Ohio River, the German restaurants came up with a mock variety and Worthmore became the standard. Today, sea turtles are not allowed to be harvested for their meat so if you see it on a menu, it’s fake. If you are not a fan of turtle soup, call this recipe something else. You may find that ground beef, onions and a few spices and eggs make for a nice light soup. For Roger, it brings back fond memories of growing up in Northside and “meatless” Fridays.
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