Cawl: Difference between revisions

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{{Infobox food
{{short description|Traditional Welsh soup}}
| name            = Cawl
{{Use British English|date=October 2023}}
| image          = Cawl Cymreig.jpg
{{Use dmy dates|date=October 2023}}
| image_size      = 250px
| caption        = Cawl with unthickened stock
| alternate_name  =
| country        = [[Wales]]
| region          = Southwest
| creator        =  
| course          = First and/or second
| type            = [[Soup]]<br />[[Stew]]
| served          = Hot
| main_ingredient = [[Potato]]es, [[rutabaga]]s, [[carrot]]s, [[leek]]s, [[meat]] (lamb, mutton, beef, bacon)
| variations      =
| calories        =
| other          =
}}


'''Cawl''' is a [[Wales|Welsh]] dish. It was traditionally eaten during the winter months in the south-west of [[Wales]].<ref name="TWAEOW">Davies, (2008) p.130</ref> Today the word is often used to refer to a dish containing [[lamb]] and [[leek]]s, but historically it was made with either salted [[bacon]] or [[beef]], [[potato]]es, [[carrot]]s and other vegetables.<ref name="TWAEOW"/> Cawl is widely considered to be the national dish of Wales.<ref>{{cite web|last=Staff|title=Children celebrate St David's Day with traditional cawl |url=http://news.bbc.co.uk/local/southwestwales/hi/people_and_places/newsid_8550000/8550170.stm|publisher=BBC News |date=5 March 2010|accessdate=13 March 2012}}</ref>
'''Cawl''' is a traditional Welsh soup or broth, often considered the national dish of [[Wales]]. It is typically made with [[lamb]] or [[beef]], [[leeks]], [[potatoes]], [[swedes]], [[carrots]], and other seasonal vegetables. Cawl is a hearty dish, traditionally served during the colder months.


The meat in the dish was normally cut into medium-sized pieces and boiled with the vegetables in water. The stock was thickened with either [[oatmeal]] or [[flour]]. It was then served, without the meat or vegetables, as a first course.<ref name="TWAEOW"/>  The vegetables and slices of the meat would then be served as a second course.<ref name="TWAEOW"/>  Cawl served as a single course is today the most popular way to serve the dish. Cawl is similar to ''lobsgows'', cawl's north Wales equivalent. ''Lobsgows'' differs in that the meat and vegetables are cut into smaller pieces. The stock is not thickened.<ref name="TWAEOW"/>
==History==
Cawl has been a staple of Welsh cuisine for centuries. The dish is believed to have originated in the Middle Ages, evolving from a simple peasant meal into a beloved national dish. Historically, cawl was made with whatever ingredients were available, making it a versatile and practical meal for rural communities.


"Cawl cennin", or leek cawl, can be made without meat but using meat stock. In some areas cawl is often served with bread and cheese. These are served separately on a plate. The dish was traditionally cooked in an iron pot or cauldron over the fire.<ref>{{cite web|last=Staff|title=Captain Alfie laps up cawl crawl |url=http://news.bbc.co.uk/1/hi/wales/south_west/4749382.stm |publisher=BBC News |date=26 February 2006| accessdate=13 March 2012}}</ref> It was eaten with wooden spoons.<ref>Freeman (1980) p.82</ref> The word ''cawl'' in [[Welsh language|Welsh]] is first recorded in the 14th century, and is thought to come from the [[Latin]] ''{{lang|la|caulis}}'', meaning the stalk of a plant, a [[cabbage]] stalk or a cabbage. In Welsh, ''{{lang|cy|gwneud cawl o [rywbeth]}}''  ("make a cawl of [something]") means to mess something up.
==Ingredients==
The primary ingredients of cawl include:
* [[Lamb]] or [[beef]]
* [[Leeks]]
* [[Potatoes]]
* [[Swedes]]
* [[Carrots]]
* [[Onions]]
* [[Parsnips]]


==Notes==
===Variations===
{{reflist}}
While the traditional recipe calls for lamb or beef, variations of cawl can include [[pork]] or [[bacon]]. Some modern recipes may also incorporate [[barley]] or [[herbs]] such as [[parsley]] and [[thyme]].


==Further reading==
==Preparation==
* {{cite book |editor1-first=John |editor1-last=Davies|editor1-link=John Davies (historian)|editor2-first=Nigel |editor2-last=Jenkins | editor2-link=Nigel Jenkins| editor3-first=Baines |editor3-last=Menna|editor4-first=Peredur I. |editor4-last=Lynch|title=The Welsh Academy Encyclopaedia of Wales |year=2008 |publisher=University of Wales Press |location=Cardiff |isbn=978-0-7083-1953-6}}
Cawl is typically prepared by simmering the meat and vegetables in water or stock until tender. The dish is often cooked slowly to allow the flavors to meld together. It is common to serve cawl with [[bread]] and [[cheese]], such as [[Caerphilly cheese]].
* {{cite book |last=Freeman |first=Bobby |title=First Catch Your Peacock, a book of Welsh food |year=1980 |publisher=Image Imprint |location=Griffithstown, Gwent |isbn=0-9507254-1-2}}


==Other websites==
==Cultural Significance==
;Recipes
Cawl is more than just a meal; it is a symbol of Welsh heritage and hospitality. It is often served at gatherings and celebrations, reflecting the communal and familial aspects of Welsh culture.
*[http://www.bbc.co.uk/wales/mid/sites/food/pages/cawlcennin.shtml BBC Mid Wales article and recipe for Cawl Cennin]
*[http://www.welshholidaycottages.com/food/welsh-cawl.htm Recipe for Cawl Cymreig]


==Serving==
Cawl is traditionally served in a large bowl, with the broth and vegetables ladled over the meat. It is often accompanied by crusty bread and a wedge of cheese.


[[Category:Welsh culture]]
[[File:Cawl_Cymreig.jpg|thumb|right|A bowl of traditional Welsh cawl]]
[[Category:Foods]]
 
{{dictionary-stub1}}
==Related pages==
* [[Welsh cuisine]]
* [[Leek]]
* [[Lamb]]
* [[Soup]]
 
[[Category:Welsh cuisine]]
[[Category:Soups]]

Latest revision as of 03:48, 13 February 2025

Traditional Welsh soup



Cawl is a traditional Welsh soup or broth, often considered the national dish of Wales. It is typically made with lamb or beef, leeks, potatoes, swedes, carrots, and other seasonal vegetables. Cawl is a hearty dish, traditionally served during the colder months.

History[edit]

Cawl has been a staple of Welsh cuisine for centuries. The dish is believed to have originated in the Middle Ages, evolving from a simple peasant meal into a beloved national dish. Historically, cawl was made with whatever ingredients were available, making it a versatile and practical meal for rural communities.

Ingredients[edit]

The primary ingredients of cawl include:

Variations[edit]

While the traditional recipe calls for lamb or beef, variations of cawl can include pork or bacon. Some modern recipes may also incorporate barley or herbs such as parsley and thyme.

Preparation[edit]

Cawl is typically prepared by simmering the meat and vegetables in water or stock until tender. The dish is often cooked slowly to allow the flavors to meld together. It is common to serve cawl with bread and cheese, such as Caerphilly cheese.

Cultural Significance[edit]

Cawl is more than just a meal; it is a symbol of Welsh heritage and hospitality. It is often served at gatherings and celebrations, reflecting the communal and familial aspects of Welsh culture.

Serving[edit]

Cawl is traditionally served in a large bowl, with the broth and vegetables ladled over the meat. It is often accompanied by crusty bread and a wedge of cheese.

A bowl of traditional Welsh cawl

Related pages[edit]

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