Cawl Welsh Soup Recipes

Steps:

• 1. Put 8 cups of water and 2 teaspoons of salt into a large pot and bring to a boil
• 2. Roughly chop the onions and add them to the pot of boiling water. Add the chunks of lamb, or beef. You can also put the bone into the water for extra flavor. Bring the water back to a boil. Use a spoon to take the foam off the surface of the water. Turn the heat down and simmer for about 10-15 minutes , or until cooked through.
• 3. Peel and cut the swede (rutabaga) into about one inch chunks. Add to the pot and bring to a boil. Simmer for another 15-20 minutes, or until the swede is tender.
• 4. Peel the carrots and slice in an angle into one-inch pieces. Bring to a boil, then simmer for an additional 15-20 minutes or until tender.
• 5. Peel the potatoes and cut into quarters, so the pieces are roughly the same size. Add the potatoes to the pot, bring to a boil, then simmer for another 15-20 minutes.
• 6. Peel the parsnips and slice on an angle into 1-inch pieces. Wash the leeks and slice them into 1-inch pieces. Add the parsnips and most of the leeks to the pan, bring to a boil, then simmer for 10 minutes with the lid on this time.
• 7. Taste and season. Add the rest of the leeks. Put the lid on top and take off of the heat. If you left the bone in, you may take it out now. Let cool enough (not completely) so you can put the whole pot into the refrigerator (you may want to put a hot pad underneath the pot). Chill overnight OR up to three days for the most flavor!
• 8. When you are ready to serve, let the pot come to a gentle simmer and completely heat through. Ladle into soup bowls and sprinkle some black pepper on top.

Steps:

• 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.
• 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.

Steps:

• 1. Rinse and drain the peas. Set aside.
• 2. Cover the ham hock with the water and very slowly bring to the boil. Lower the temperature and simmer for an hour. Add the peas.
• 3. Bring to a boil then add the parsnips, carrots, rutabaga/swede and onions. Simmer for 10 minutes.
• 4. Add potatoes, simmer 20 minutes more.
• 5. Remove the ham bone, picking off any ham back into the soup. Season and serve with chopped fresh parsley.
• 6. SLOW COOKER OPTION: Put all ingredients into slow cooker and set to Low for 7-9 hours.
• 7. INSTANT POT: bet those of you who have one can figure out the time!

Steps:

• Mix beef, water, bay leaves, onion, parsley flakes and 1 teaspoon salt.
• Bring to a boil, lower heat and cook slowly, approximately 3 hours. Remove bone, bay leaves and meat. Trim meat, cover and set aside.
• Add to broth rutabaga and carrots. Boil these about 30 minutes then add onions, parsnips, potatoes, parsley flakes, salt and pepper to taste.
• Cook another hour or until all vegetables are tender.
• Return trimmed meat to soup during last half hour.
• When available, add chopped leeks (1 1/2) during last half hour.
• It is very good reheated.