Considered by many to be the national dish of Wales, cawl is a very traditional Welsh recipe that, admittedly, most of the world doesn’t know about. But that’s a shame, because this meat, potato, and veggie soup is perfect for the colder months, helping you stay full and warm. Check out this recipe to learn how to make it.
- A kilo of lamb, beef, or ham hock
- 1 onion
- 6 potatoes
- 3 carrots
- 1 rutabaga
- 2 leeks
- Vegetable stock
In a large saucepan, cover your meat with water and bring to a boil. Simmer for two to three hours over low heat, leaving overnight to cool. The next day, skim off any fat that’s floated to the surface.
Cut the meat off the bone and then return it to the stock. Add chopped potatoes, carrots, and rutabaga, simmering until the veggies are soft. You can add more vegetable stock if needed. Season to taste with salt and pepper.
Just before serving, add shredded leeks and roughly chopped parsley. If you prefer your cawl as more of a stew than a soup, you can thicken it at this stage with flour.