Cawl - A Welsh Broth
Cowbridge Kitchen
About This Recipe
Because of its origins Cawl has no set recipe, in fact it is tradition that any vegetables can go into this broth. One thing is pretty much constant in the Cawl recipe, that is Lamb is the meat of choice and often neck of Lamb is used.
This Welsh broth is a typical example of a traditional Welsh soup, in fact the word 'Cawl' means 'Broth' and It is traditionally made with the left over vegetables and off cuts of meat.
This traditional Welsh recipe is just one of many old fashioned recipes that have found a new place in todays modern culture as we look for great ideas to save money in the kitchen.
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Cawl, a traditional Welsh soup, has a rich history that reflects the agricultural practices and culinary traditions of Wales.
Originating from the rural communities, this hearty dish was originally a way to utilize leftover ingredients, making it a staple for farmers and laborers. The base of cawl typically consists of meat, often lamb or beef, combined with a variety of root vegetables like potatoes, carrots, and leeks, which are abundant in the region. Over the years, cawl has evolved, with each family adding their own twist, but it remains a symbol of Welsh hospitality and comfort.
Traditionally served during the colder months, it is often enjoyed with crusty bread and sometimes accompanied by a pint of local ale. Today, cawl is celebrated not just as a meal but as a cultural icon, often featured in festivals and gatherings, showcasing the pride of Welsh heritage and the importance of community in sharing food.
20 mins Prep.
20hr Cooking time.
Time
Calories: 280
Protein: 19g
Fat: 8.5g
Carbohydrates: 32.5g
Fiber: 2.5g
Sugar: 2g
Nutrition
Servings
Difficulty
This recipe is quite expensive due to the cost of the Lamb. But if you use leftover meat it can be much cheaper.
Cost to make:
£8.44/ $10.68(Est.)
Equipment:
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How to make Cawl
Cawl is a modern Welsh word used as a generic term for any soup, but historically Cawl was a broth made from Lamb and Vegetables.
Cawl came from the poor house, as it was a way of using up leftovers of meat and vegetables. As Lamb was the most popular meat available in the Welsh Valleys at the time.
Cawl is recognised as the National dish of Wales, but if you are on the look out for some classic Welsh cuisine look no further than this classic Welsh Rarebit recipe. Cheese on toast Welsh style.
Cuisine:Welsh
ingredients
260 g Diced Potatoes
200 g Sliced Leeks
200 g Diced Parsnips
200 g Sliced Carrots
250 g Diced Swede
700 ml Lamb Stock
Salt & Pepper to season
Cooking Instructions
- Peel and Dice all of the vegetables
- Make up 700 ml of Lamb Stock
- Set your Slow Cooker to low
- Add all of the vegetables to the cooker
- Season with 1 teaspoon of salt and 1 teaspoon of pepper
- Add the diced Lamb and mix together.
- Mix in the Vegetable stock, cover and cook for 17 - 20 hours.
This broth is best served with fresh crusty bread. You can even make your own Bread to make this Cawl even more authentic
