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Cawl (Traditional Welsh Broth)

Cawl (Traditional Welsh Broth)

  • Prep

    1 h
  • Cook

    2 h
  • Ready In

    1 d 3 h
Beryl Davies

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

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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.
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Reviews

KINEM
17

KINEM

8/6/2007

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.

jennazenna
14

jennazenna

12/27/2007

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 on hand instead of the shin shank and it turned out nicely. I wasn't sure how everyone would react to the rutabagas and leeks, but the whole family really liked it! Excellent recipe! I'm looking forward to making it again!

Dee
11

Dee

3/5/2006

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

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