If you haven’t heard of cawl yet, you’re about to be happy that you came across this article. Cawl is a heart Welsh soup perfect for rainy days, full of meat, potatoes, and veggies that make you feel all warm inside—and keeps you full for hours. In this article, we’ll teach you how to make a simple, yet traditional version of cawl.
- A kilo of lamb, beef, or ham hock
- 1 onion
- 6 potatoes
- 3 carrots
- 1 rutabaga
- 2 leeks
- Vegetable stock
- Start the day before you plan to serve your cawl by putting your meat in a large saucepan, covering it with water, and bringing it to a boil.
- Simmer for two to three hours on low heat, and then leave overnight to cool. In the morning, skim off any fat that’s risen to the surface.
- Cut the meat off the bone and return it to the pot, adding chopped potatoes, carrots, and rutabaga. Simmer until the vegetables are cooked through, adding more vegetable stock if necessary. Season with salt and pepper to your liking.
- Before you serve, add shredded leeks and chopped parsley. You can also make your cawl thicker by adding a slurry of flour and water.