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Close-up of a hearty bowl of Mock Turtle Soup with beef shank, vegetables, and herbs, placed on a rustic wooden table with soft, warm lighting for a comforting, inviting atmosphere.

Mock Turtle Soup

By Emma Cook
This hearty mock turtle soup is packed with savory flavors from tender beef, rich broth, and fresh vegetables.
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Prep Time 15 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours
Course Soup
Cuisine British
Servings 4 servings

Ingredients
  

  • 2 pounds beef shank or neck
  • 1 medium onion
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic minced
  • 1 tbsp Worcestershire sauce
  • 1 bay leaf
  • 1/2 teaspoon thyme
  • 1/2 teaspoon pepper
  • 6 cups beef broth
  • 2 hard-boiled eggs, chopped
  • Salt to taste

Instructions
 

  • Brown the beef in a large pot. Remove and set aside.
  • Sauté onions, carrots, celery, and garlic in the same pot until tender.
  • Add the beef back to the pot with Worcestershire sauce, herbs, and broth. Simmer for 2-3 hours.
  • Remove the beef, shred it, and return to the soup. Stir in chopped eggs and adjust seasoning.

Notes

Pro Tips:

  • Use bone-in beef like beef shank or neck for the richest, most flavorful broth. The bones add depth to the soup and help create a satisfying texture.
  • Simmer slowly: Low and slow is the key to developing deep flavors. Don’t rush the process—allow the soup to simmer for 2-3 hours to achieve a tender beef and rich broth.
  • Add Worcestershire sauce: This ingredient brings a tangy depth to the soup and enhances the savory profile. Don’t skip it!
  • Use fresh vegetables for the best taste. Carrots, celery, and onions are classic, but you can experiment with extra herbs or a handful of peas for a twist.

What to Avoid:

  • Overcrowding the pot: When browning the beef or vegetables, avoid overcrowding. This could lead to steaming instead of browning, which affects the flavor.
  • Skipping the simmering time: Don’t rush the cooking process. The key to great mock turtle soup is allowing the flavors to fully develop over time.
  • Over-seasoning: Be careful not to overdo it with salt or Worcestershire sauce. Start with a little and taste as you go. You can always add more but can't take it out!