Cawl
Cawl is a traditional Welsh soup. It's a hearty and comforting soup made with meat, usually lamb or beef, and vegetables like potatoes, leeks, carrots, and swede. The ingredients are slowly simmered together to create a flavorful and nourishing soup.
Ingredients
- 2 pounds lamb or beef, cut into chunks
- 1 pound potatoes peeled and diced
- 1 pound leeks sliced
- 1/2 pound carrots peeled and diced
- 1/2 pound swede (rutabaga), peeled and diced
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 bay leaf
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
- 6 cups beef broth or vegetable broth
- fresh parsley chopped for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat some oil over medium heat. Add the lamb or beef chunks and cook until browned on all sides. Remove the meat from the pot and set aside.
- In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
- Return the meat to the pot and add the diced potatoes, sliced leeks, carrots, and swede. Stir well to combine.
- Add the bay leaf, thyme leaves, salt, and pepper to the pot. Pour in the beef or vegetable broth, making sure the ingredients are fully immersed.
- Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
- Once the soup is ready, remove the bay leaf and adjust the seasoning if needed.
- Serve the Cawl hot, garnished with chopped fresh parsley if desired. It pairs well with crusty bread or Welsh cakes.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 881kcal (44%)Carbohydrates: 50g (17%)Protein: 47g (94%)Fat: 55g (85%)Saturated Fat: 24g (150%)Polyunsaturated Fat: 5gMonounsaturated Fat: 22gCholesterol: 166mg (55%)Sodium: 1550mg (67%)Potassium: 1791mg (51%)Fiber: 8g (33%)Sugar: 12g (13%)Vitamin A: 11451IU (229%)Vitamin C: 59mg (72%)Calcium: 198mg (20%)Iron: 8mg (44%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
