Cawl (Traditional Welsh Broth)

SUBMITTED BY: Beryl Davies

"The recipe that follows is one that is popular with, and derived from, the local farming community of Cardiganshire. There are regional variations throughout Wales as to what meat is used; some use Pork or Mutton we use Shin Beef. The quantities used here are based on my own requirements for two to three days, as this soup is one that improves on subsequent re-heating. Serve with lightly buttered bread and a good mature Cheddar cheese"

RECIPE RATING:

Read Reviews (3)

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PREP TIME	1 Hr
COOK TIME	2 Hrs
READY IN	1 Day 3 Hrs

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

2 quarts water
12 ounces beef shank
2 large onions, chopped
2 large carrots, sliced
1 rutabaga, diced
salt and pepper to taste
4 potatoes, peeled and quartered
2 leeks, sliced
1 small head cabbage, sliced
2 tablespoons chopped fresh parsley

DIRECTIONS

Bring water to boil in a large pot. Place beef shank in, and simmer 1 1/2 hours. Let cool overnight. Lift meat out, trim off gristle and cut meat into medium sized pieces; set aside. Skim fat from surface of stock, or strain through a fine sieve.
Return stock to heat, and bring to a boil. Add onions, carrots and rutabaga. Season with salt and pepper. Simmer for 1 hour. Add potatoes, and simmer until tender, 15 to 20 minutes. Stir in the leeks, cabbage, parsley and reserved meat. Simmer 10 minutes, or until cabbage is tender.

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REVIEWS

Reviewed on Mar. 5, 2006 by Diane

This is a hearty soup and is even better the next day. MORE

Reviewed on Dec. 27, 2007 by jennazenna

My family likes to have a couple of British meals around Christmas time, since we have... MORE

Reviewed on Aug. 6, 2007 by KINEM

Very tasty & hearty soup. I wasn't sure how the "boys" would like rutabaga in soup, but it was... MORE

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Nutritional Information

Cawl (Traditional Welsh Broth)

Servings Per Recipe: 12

Amount Per Serving

Calories: 157