Mom's 70s Mock Turtle Soup
Mom's 70s Mock Turtle Soup

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, mom's 70s mock turtle soup. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Mom's 70s Mock Turtle Soup is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Mom's 70s Mock Turtle Soup is something that I have loved my whole life.

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To begin with this particular recipe, we must prepare a few components. You can have mom's 70s mock turtle soup using 15 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Mom's 70s Mock Turtle Soup:
  1. Take Ingredients
  2. Prepare 20 gingersnap cookies (preferably nabisco)
  3. Make ready 2 cup water
  4. Make ready 2 lb 90/10 ground beef
  5. Prepare 4 cup water
  6. Get 1 medium onion, diced
  7. Make ready 1 14-ounce bottle ketchup
  8. Prepare 1/2 cup worcestershire sauce (preferably Lea & Perrin's)
  9. Make ready 1 tbsp apple cider vinegar
  10. Prepare 2 tsp sea salt
  11. Take 1/2 tsp ground black pepper
  12. Get 3/4 medium lemon, thinly sliced
  13. Take 3 hard boiled eggs, crumbled
  14. Get additional water, worcestershire, & and lemon juice if needed
  15. Make ready 1 shot of sherry and oyster crackers on the side

Mock Turtle Soup has layers of flavor - but easy preparation - and a full-bodied texture to create a delicious and comforting bowl of soup! I'm weird, and I sometimes spend quiet moments thinking about odd things. Tinned food was a blessing for working Moms, and Mock Turtle Soup was one of their favorites. It's almost identical to Calf's Head Soup.

Steps to make Mom's 70s Mock Turtle Soup:
  1. Soak the gingersnaps in 2 cups of water and set aside.
  2. 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.
  3. Add the onions, ketchup, worchestershire, vinegar, salt, pepper, and lemon. Let simmer in a covered pot for 1 hour.
  4. Stir in the gingersnap slurry and continue cooking for another 15 minutes.
  5. If the soup is a little to thick, add some additional water. Be sure to add additional Worcestershire and lemon juice to taste.
  6. Serve garnished with hard boiled egg and serve with a shot of sherry and oyster crackers on the side.

Actually, it is Calf's Head Soup, but that doesn't sound nearly as appetizing. The Victorians weren't afraid to call a thing according to its composition or destiny, and knew they weren't fooling anyone if a little bit of fakery was involved, so. It often uses brains and organ meats such as calf's head or a calf's foot to duplicate the texture and flavour of the original's turtle meat. After cooking, most recipes call for the head to be taken out of the broth and. Recipe ackee fritters grace foods recipes recipe fried dumplings grace.

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