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A steaming bowl of classic mock turtle soup with rich broth, tender meat, and fresh herbs, showcasing the history and flavor of this iconic dish.

Mock Turtle Soup

Mock Turtle Soup is a historical dish that mimics the rich flavors of traditional turtle soup using beef, organ meats, and aromatic spices. This hearty, savory soup has been enjoyed for centuries and continues to be a comfort food classic.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main Course, Soup
Cuisine American, British
Servings 6 bowls
Calories 420 kcal

Equipment

  • Large Stockpot
  • Cutting Board
  • Chef’s Knife
  • Ladle
  • Mixing Bowls

Ingredients
  

Meat and Broth

  • 2 lbs beef shank or oxtail cut into chunks
  • 1/2 lb beef liver optional, for authentic flavor
  • 8 cups beef broth homemade or store-bought

Vegetables and Aromatics

  • 1 medium onion diced
  • 2 carrots diced
  • 2 celery stalks chopped
  • 3 cloves garlic minced

Seasonings and Flavor Enhancers

  • 2 tbsp tomato paste
  • 1 tsp thyme dried or fresh
  • 1 tsp oregano
  • 2 bay leaves
  • 1/2 tsp cloves ground
  • 1/4 tsp nutmeg ground
  • 1/2 tsp black pepper freshly ground
  • 1 tsp salt adjust to taste
  • 1 cup sherry or Madeira wine for richness
  • 1 tbsp Worcestershire sauce

Thickening and Garnish

  • 2 tbsp butter
  • 2 tbsp flour for thickening
  • 2 hard-boiled eggs chopped, for garnish
  • 2 tbsp fresh parsley chopped, for garnish

Instructions
 

  • In a large stockpot, heat butter over medium heat. Add the beef shank or oxtail and sear until browned on all sides, about 5 minutes.
  • Add the diced onion, carrots, celery, and garlic. Sauté until fragrant and slightly softened, about 5 minutes.
  • Stir in the tomato paste, thyme, oregano, bay leaves, cloves, nutmeg, salt, and black pepper. Cook for another minute to release the flavors.
  • Pour in the beef broth and bring the mixture to a gentle boil. Reduce heat to low and let it simmer for 60 minutes, stirring occasionally.
  • Add the beef liver (if using) and Worcestershire sauce. Continue to simmer for another 20 minutes.
  • In a small bowl, mix flour with a bit of soup broth to create a slurry. Stir it back into the soup to thicken it.
  • Stir in the sherry or Madeira wine and let the soup simmer for an additional 10 minutes.
  • Taste and adjust seasoning as needed. Remove bay leaves before serving.
  • Garnish with chopped hard-boiled eggs and fresh parsley before serving hot.

Notes

For an even richer flavor, make the soup a day in advance and let it sit overnight before reheating. Serve with crusty bread for the perfect pairing.
Keyword Comfort Food, Historical Recipe, Mock Turtle Soup