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, worchestershire, 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 a shot of sherry and oyster crackers on the side.