View Gallery 2 photos Cawl (Wales): A Hearty Taste of Welsh Tradition🥣
Description
village soup:Cawl (Wales)-The Ultimate Comfort Food Experience
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Cawl is a traditional Welsh dish, a hearty and comforting stew that often contains lamb or beef, root vegetables, and leeks, making it perfect for cold weather. It has been a staple of Welsh cuisine for centuries, with variations across the country depending on local ingredients. It’s considered the national dish of Wales and is often enjoyed with a slice of crusty bread.
Origin Cawl (Wales)
Cawl is an iconic dish from Wales that dates back to the 14th century. It was originally a rustic meal, cooked over an open fire with whatever ingredients were available. Traditionally, cawl was served as a one-pot meal that could be enjoyed by large families or communities.
It reflects the agricultural nature of Wales, where hearty stews and soups made use of local, fresh ingredients like lamb, leeks, and root vegetables. Cawl was often eaten with bara brith (a type of Welsh fruit cake) and enjoyed at gatherings and celebrations. This recipe provides a wonderful taste of Welsh culture and history.
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Ingredients
Instructions
- In a large pot, heat a small amount of oil over medium heat and brown the meat in batches. Once browned, remove and set aside.
- In the same pot, add the onion, leeks, and garlic. Cook for 5 minutes until softened.
- Add the meat back to the pot along with the carrots, potatoes, celery, bay leaf, and thyme.
- Pour in the stock, ensuring the ingredients are covered. Once it boils, lower the heat to a simmer.
- Cover the pot and simmer for about 1.5 to 2 hours, or until the meat and vegetables are tender.
- Season with salt and pepper to taste.
- Serve warm, topped with fresh parsley if preferred, and accompanied by crusty bread.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 5g25%
- Cholesterol 65mg22%
- Sodium 600mg25%
- Total Carbohydrate 35g12%
- Dietary Fiber 6g24%
- Sugars 6g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Cawl can be made with any type of meat, but lamb is traditionally used.
- If using beef, consider marinating the meat overnight to tenderize it.
- Cawl tastes even better the next day as the flavors meld together.
- For a more intense flavor, try adding a splash of Welsh ale or a spoonful of mustard to the broth.
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