Cawl (Traditional Welsh Broth)

Cawl (Traditional Welsh Broth)

Made  times

"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"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 d 3 h servings 154 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 248 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.



Very tasty & hearty soup. I wasn't sure how the "boys" would like rutabaga in soup, but it was a big hit. I like thick & chunky soups, so this fit the bill. Will definitely make again.

My family likes to have a couple of British meals around Christmas time, since we have ancestors from England, Scotland, Wales & Ireland - so I was excited to find this recipe. I used some beef...

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

This is a good start, but the old style of Welsh cooking is very seasonal, so dont be afraid to use fresh local seasonal vegetables. I personally use Lamb Neck if i can get my hands on some fro...

This soup is awesome. Everyone in my office raved about it. I didn't have beef shank, so I used 12 cups of beef broth made with Wyler's and added some chopped serloin. I also didn't have leeks s...

I am a welsh girl living in the states who's favourite food in the world is Cawl. I make it a lot, my mother makes it every week even my Dadcu (grampa) who is 87 makes it often. It is very easy ...

I was looking for a recipe to handle a beef shank I bought, and loved this! It's very hearty. I think the proportions are a bit off, though. I used nearly twice the amount of meat, and could ...

My co-worker made this and brought it in, and we all just **loved** it. I couldn't stop eating it! She used a cut-up steak instead of the shank, but it was fantastic.

Delicious! I took a shortcut and braised stew-cut beef in beer for 2 hours (after searing it). Forgot the rutabaga and didn't want to return to the store, so I went without. Very nice - simple a...

From around the web