Mock turtle soup from the time of the personal union between the Kingdom of Hanover and the Kingdom of Great Britain. While green sea turtle was popular for soup making in many countries, U.S. recipes included many other local species. Soup made from snapping turtles is still available in parts of the country. Similarly mock turtle soup recipes have a variety of substitute meats. Beside organ meats like the British recipes, recipes in the U.S. often use stewing beef or ground beef but may call for alligator. The Campbell Soup Company once produced canned mock turtle soup made of calf's head. In a
Fisherman's soup court bouillon, which adds significant flavor. To prepare the soup base, fish trimmings are used, fresh carp heads, bones, skin and fins. These are boiled with water, salt and vegetables (red onions, green peppers and tomatoes) for two hours. When ready, the court bouillon is strained. Hot ground paprika and two finger-thick carp fillets, the roe and coral is added, ten minutes before serving, to the boiling soup. Fisherman's Soup variations Traditionally, the soup is prepared in small kettles on open fire on the river banks by fishermen. Fisherman's soup in kettle is prepared with fresh fish on the place.