Cawl

Cawl is a treasured traditional dish from Wales, often known as "cawl Cymreig" in Welsh. This hearty soup boasts deep historical roots, with recipes dating back to the 14th century. As one of Wales' national dishes, it is particularly popular during the colder winter months.

The classic version of cawl typically includes ingredients like lamb or beef, along with a mix of leeks, potatoes, swedes, carrots, and other seasonal vegetables. Historically, the preparation involved simmering the meat and vegetables in water, thickening the broth with oatmeal or flour. Interestingly, the broth was often served as a separate course, followed by the meat and vegetables as the main course.

Today, cawl is generally served as a single, comforting bowl of goodness, similar to a dish from North Wales called "lobsgows." Variations of cawl also exist, such as "cawl cennin" made without meat but using meat stock for flavor. This version is often paired with bread and cheese for a complete meal.

In Welsh, the phrase "gwneud cawl o" translates to "to mess something up" indicating just how deeply this dish is ingrained in the culture. The word "cawl" itself is believed to come from the Latin words "caulis" or "calidus" meaning cabbage stalk or warm, respectively.

Whether enjoyed as a single course or in its traditional two-course form, cawl remains a cherished part of Welsh culinary heritage.