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Cawl (Wales): A Hearty Taste of Welsh TraditionšŸ„£

village soup Cawl (Wales)
Cooking Method
Cuisine ,
Courses ,
Difficulty Beginner
Time
Prep Time: 20 mins Cook Time: 2 hrs Total Time: 2 hrs 20 mins
Servings 6
Calories 350
Best Season Winter
Description

village soup:Cawl (Wales)-The Ultimate Comfort Food Experience

village soup Cawl (Wales)1

village soup

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. Itā€™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
  • 1 lb (450g) lamb shoulder or beef stew meat, cut into chunks
  • 1 large onion, chopped
  • 2 leeks, washed and sliced
  • 3 large carrots, peeled and sliced
  • 2 large potatoes, peeled and cubed
  • 3 celery stalks, chopped
  • 1 garlic clove, minced
  • 1 bay leaf
  • 2 sprigs fresh thyme or 1 tsp dried thyme
  • 6 cups (1.4 liters) beef or lamb stock
  • Salt and pepper, to taste
  • Fresh parsley (optional, for garnish)
Instructions
    1. 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.
    2. In the same pot, add the onion, leeks, and garlic. Cook for 5 minutes until softened.
    3. Add the meat back to the pot along with the carrots, potatoes, celery, bay leaf, and thyme.
    4. Pour in the stock, ensuring the ingredients are covered. Once it boils, lower the heat to a simmer.
    5. Cover the pot and simmer for about 1.5 to 2 hours, or until the meat and vegetables are tender.
    6. Season with salt and pepper to taste.
    7. 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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