What is Cawl?
"Cawl" is a Welsh word for soup or broth. In contemporary English, the name concerns specifically stews in Wales and is made of meat and vegetables, or in some cases only vegetables. Today, Cawl is most often produced with lamb or mutton and leek, although many ingredients are possible. It is somewhat similar to the Irish stew, Scottish broth and Scouse, which are also usually made with lamb or mutton. Meat of sheep, which is less than a year old, is referred to as lamb and meat from adult sheep is called mutton. Lamb and mutton are common ingredients in traditional Welsh food, because a large part of Welsh agricultural land is used for grazing and sheep is the most commonly raised herd animal in Wales. Although lamb or mutton surfaces are most commonly used, it can also be produced with other masses such as pork, bacon or beef. Indeed, historical records suggest that it was originally made primarily with bacon.
most commonly usedVegetables in Cawn, pores, are vegetables related to onion and garlic that are widely grown in Wales. Leaks are a frequent ingredient in soups and nitches and just like lamb and mutton are common components of Welsh food. They also have great symbolic significance, because leeks have been a traditional national symbol of Wales for centuries and are commonly connected with St. David, the patron of Wales.
Another vegetable that was sometimes used in kawn includes narrow related pores, onions or other vegetables such as potatoes, carrots and celery. Peppers and turnups can also be used. Cawl can also be made with leek and meat, which is the water that had boiled meat but does not contain meat. This is referred to as a leaf drop or Cawl CoNIN. It should not be confused with a similar sounding but unrelated Colcannon food, a traditional Irish -eating mainly made of potatoes and cabbage, although Colcannon sometimes also contains P P.steed.
Cawl is often produced one or two days before serving because it is assumed that it improves the taste. It is usually consumed as a single course. In some cases, however, after cooking, the liquid broth is consumed for the first time and cooked meat and the vegetables are then consumed as a main course. It is often served together with cheese or bread.