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Cawl (Soup)

Cawl (Soup/Broth) is a classic Cymric (Welsh) dish. In Welsh 'cawl' can only mean one thing, a broth of lamb, potatoes and vegetables. The full recipe is presented here and I hope you enjoy this classic Welsh version of Cawl.

prep time

20 minutes

cook time

120 minutes

Total Time:

140 minutes

Serves:

8–10

Rating:

Tags : Lamb Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

700g o gig oen wedi ei giwbio'n fân
700g o datws ei giwbio'n fân
225g pannas, wedi torri'n fân
225g moron, wedi torri'n fân
225g rwdins wedi torri'n fân
225g maip wedi torri'n fân
½ bresychen savoy wedi ei strimynu
2 genhinen wedi eu torri'n fân
1 nionyn wedi ei dorri'n fân
2.2l o dd―r
4 llwy fwrdd o bersil wedi ei falu'n fân
halen a phupur i flasu

Dull:

Dylid brownio'r cig am ychydig menw padell boeth, gan waredu'r saim. Tra mae'r cig yn ffrio, dylid dod a'r dŵr i ferwi gan ychwanegu'r cig a'i ferwi am hanner awr. Ar ol hyn dylid ychwanegu'r llysiau gwraidd a'r nionyn a throi'r gwrês i lawr i ferwi'n araf am ddwy awr. Yna gellid ychwanegu gweddill y llysiau a'u berwi am hanner awr eto. Tra'n ychwanegu'r llysiau yma dylid ychwnaegu halen a phupur i flasu. Gweinir y cawl yn unionsyth gyda dyrand o bersil am ben pob powlen. Fel nodyn, os ydych yn cynnwys ychwaned o lysiau ac yn coginio'r cawl nes yn fwy twchus, fe all ei weini fel stiw.

English Translation

Ingredients:

700g lamb cubed
700g potatoes, finely diced
225g carrots, thinly sliced
225g swede, thinly sliced
225g turnips, thinly sliced
½ Savoy cabbage, shredded
2 leeks, finely chopped
1 onion, finely chopped
2.2l water
4 tbsp parsley, finely chopped
salt and pepper to taste

Method:

Heat a frying pan and brown the meat in this, discarding the fat. Meanwhile bring the water to a boil in a large stock pot and add the meat. Boil for half an hour then add the root vegetables and onion. Turn the heat to a simmer and cook for two hours. At this point, add the remaining vegetables and season.

Cook for a further half an hour then serve immediately in bowls. Add a handful of chopped parsley on top of each bowl of cawl.

As a note, if you add more vegetables and cook for longer, then the cawl becomes a stew rather than a soup.