There’s nothing more comforting than a big bowl of traditional Welsh Cawl. It’s proper old fashioned grub; made with simple ingredients and slow cooked until the flavours meld together in perfect harmony. Ideal for cold days and even better the day after, this is classic comfort food at its best.
Welsh Cawl summons up images of novels I read based in the late 1800's / early 1900's, where the protagonists had to travel across country for something. When they had to stop overnight at a Country Inn, after they stabled their horses and sat down to a warm meal. A hot bowl of Cawl served in a wooden bowl, with a wooden spoon, is what I imagine in front of them .
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Pronounced like "cowl", (rhyming with owl), Welsh Cawl soup is a nourishing dish I grew up eating at my Gran's house. It's really similar in method and flavour to Scotch Broth Soup. The main difference is the omission of the broth mix (of lentils, barley and split peas).
Instead, it features a flavoursome broth with chunks of lamb and whatever root vegetables are available. It's a marriage that sings of elevated simplicity.
What is Welsh Cawl?
The Meaning of the Word Cawl
The Welsh word cawl is believed to derive from Latin. It's first recorded in the 14th century, with two main, related possibilities:
- Caulis: This is the most widely accepted origin, meaning "stalk," "stem," or specifically a "cabbage stalk" or "cabbage". This reflects the historic use of cabbage or other greens in the soup/stew. Ironically, I haven't included any actual cabbage in my recipe.
- Calidus / Caldus: A possible alternative derivative, meaning "warm". This Latin term is the source of the Spanish word caldo (broth or gravy).
What Welsh Cawl Means To Me
My Great-Gran was Welsh, so it's her recipe that my Gran made for me. It's been passed down the generations, so there is a few changes. I'll call them out in the recipe method below so you can opt for full-scale traditional (is there such a thing?) or adopt my Gran's modifications.
The truth of it thought is that Welsh Cawl can vary from family to family. It can be dependant on which area of Wales you originate from. Or the slight variations adopted as it's passed down, as I mention above.
Some people would challenge that Welsh Cawl was a soup, as it more closely resembles a broth-based stew considering how thick and hearty it is. But considering Scotch Broth is also categorised as a soup, I've grown up knowing Welsh Cawl as a soup too.
And I've got to admit, I think the thick consistency of Welsh Cawl and Scotch Broth is my favourite kind. The "stick to yer ribs " sort!
Ingredients for Welsh Cawl Soup
- Lamb Shank: lamb was always traditionally used, but I believe Lamb Neck was the preferred cut of choice for my Great Gran. We've adopted Lamb Shank as it had a little more meat on the bone for us to shred and add (or eat as we shredded it...)
- Lamb Stock: traditional choice is lamb stock, but I occasionally opt for chicken or vegetable - both work and are equally tasty so it comes down to personal preference.
- Vegetables: leek, potatoes, celery, carrot, onion, swede and parsley
Traditionally, Welsh Cawl was made with whatever you had available in terms of vegetables. So some or all of the above, plus you could use things like kale, Swiss chard, cabbage etc.
What To Serve With Welsh Cawl
Cawl is traditionally served with:
- Crusty Bread and Butter: a thick-cut, crusty loaf (such as bloomer) is the most traditional pairing for dipping into the broth. I paired mine with the Cheese and Leek loaf from Barnetts Bakery in Fife.
- Welsh Cheese: A hunk of cheese, slightly salty Caerphilly cheese, is commonly served alongside. You could substitute with a mature cheddar.
- Fresh Herbs: A generous garnish of fresh parsley is added just before serving for a fresh finish - as seen in my photos.
- Dumplings: a great addition to any soup or stew, my dumpling recipe would be the perfect fluffy and light carb addition
- Welsh rarebit: if you're feeling especially hungry ...
How To Make Welsh Cawl Soup
Add oil to a large soup pot and heat up whilst you coat the lamb shank with salt and pepper. Place lamb shank into a large soup pot and brown off on all sides. Make sure to caramelise the meat on the outside as much as you can before pouring in the lamb stock.
Simmer on medium heat for 1 - 1.5 hours, skimming any scum/fat off the top of the soup as needed. You can also blot the top of the soup with kitchen paper to remove any residual fat droplets, if desired.
During this time, prepare vegetables: finely chop onion, carrot, celery and swede, finely slice leeks and peel and chop potatoes into chunks.
Add all vegetables except for the potato into the soup pot with the lamb shank and simmer for another 1-1.5 hours. You can add the potatoes in to cook at the same time as all the other veg, but my Gran didn't.
Her method was to cook the potatoes in separate pot with salted water until tender, drain and leave to one side. This ensures the potatoes are perfectly tender when added to the soup.
Once the vegetables in the soup pot are tender and the lamb has been simmering for 2.5-3 hours, remove it from the pot. Allow to cool on a plate before shredding the meat from the bone.
This next step is my Gran's inclusion in the recipe. The traditional form would be to serve it as a fully clear broth with lots of chunky vegetables. So opt for whichever consistency you think you'll like more.
Add approx. ⅔ of the cooked potatoes into the soup pot (retaining the rest to add back in with the shredded lamb). Then, using a potato masher, give the soup a mash until some of the vegetables break up and help to thicken the soup consistency.
Then, add the freshly chopped parsley, shredded meat and final ⅓ of cooked potatoes. Season the Welsh Cawl with salt and white pepper and serve with crusty white bread spread thick with butter.
Reheating and Storage
Storage: Welsh Cawl Soup will last for -
- 4-5 days in the fridge
- 4 months in the freezer
As it cools, the soup will thicken as the vegetables and potatoes absorb more of the broth. So you may need to add more stock (liquid) when reheating.
To reheat: microwave or heat in a pot on the hob until piping hot throughout.
Other Soup Recipes You Might Love
If you like my Welsh Cawl Soup then why don't you try some of my other Soup recipes?
If you have any questions please leave a comment and I'll get back to you. Or I would really appreciate it if you left me a review below.
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Welsh Cawl (Lamb and Root Vegetable Soup)
Ingredients
- 750 g lamb shank lamb neck or shoulder cuts would work well too (all bone in)
- salt and pepper
- 4 lamb stock cubes or vegetable if you prefer
- 3.5 litres of water
- 1 onion finely chopped
- 1 leek finely sliced
- 2 carrots cubed
- 3 stalks celery finely chopped
- ½ swede also known as neeps/rutabaga - cubed
- 1 kg potatoes unpeeled weight - cut into chunks once peeled
- 15 g fresh parsley chopped
Instructions
- Add a little oil to a large soup pot and allow to heat up whilst you coat the 750 g lamb shank with some salt and pepper
- Place lamb shank into a large soup pot and brown off on all sides (make sure to caramelise the meat on the outside as much as you can) before pouring in lamb stock (4 lamb stock cubes dissolved in 3.5 litres of water)
- Simmer on medium heat for 1 - 1.5 hours, skimming any scum/fat off the top of the soup as needed. You can also blot the top of the soup with kitchen paper before the next step, to remove any residual fat droplets, if desired.
- During this time, prepare vegetables: finely chop 1 onion, 2 carrots, 3 stalks celery and cut ½ swede into cubes, finely slice 1 leek and peel and chop 1 kg potatoes into chunks
- Add all vegetables except for the potato into the soup pot with the lamb shank and simmer for another 1 - 1.5 hours
- Cook potatoes in separate pot (See Notes) with salted water until tender (approx 10-15 minutes - this ensures the potatoes aren’t overcooked), drain and leave to one side
- Once the vegetables in the soup pot are tender and the lamb has been simmering for 2.5 - 3 hours in total, remove it from the pot and allow to cool on a plate before shredding the meat from the bone
- Add approx. ⅔ of the cooked potatoes into the soup pot (retaining the rest to add back in with the shredded lamb)
- Optional step: using a potato masher give the soup a light mash until some of the vegetables break up and help to thicken the soup consistency a little (if you prefer clear broth and thick chunks of vegetables retained then skip this step)
- Then, add the freshly chopped parsley, shredded lamb meat and final ⅓ of cooked potatoes back into the soup
- Season with salt and white pepper to taste, then serve the Welsh Cawl with traditional sides of crusty white bread and some Welsh cheese (
Notes
- 4-5 days in the fridge
- 4 months in the freezer
Kerry-leigh Stephenson says
Just delicious. Hearty, meaty and the potatoes are just yummy. Easy to make.