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Cawl (Traditional Welsh Broth)

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"

Rating: This weblink has been rated 6 times with an average star rating of 4.3 Read Reviews (3)

Rate/Review | 245 people have saved this

Prep Time:
1 Hr
Cook Time:
2 Hrs
Ready In:
1 Day 3 Hrs

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 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

  1. 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.
  2. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 154 | Total Fat: 3.1g | Cholesterol: 12mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 27, 2007 by jennazenna 
My family likes to have a couple of British meals around Christmas time, since we have... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 5, 2006 by Diane 
This is a hearty soup and is even better the next day. MORE

 
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