Cawl

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

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

The primary ingredients of cawl include:

• Lamb or beef
• Leeks
• Potatoes
• Swedes
• Carrots
• Onions
• Parsnips

Variations

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

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

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

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

• Welsh cuisine
• Leek
• Lamb
• Soup