Cawl (Welsh Soup)
Ready In: 6 hrs 30 mins
Serves: 8
Ingredients
- 2 -2 1⁄2 lbs lean beef, cubed
- 1 large beef bone
- 2 quarts water
- 3 bay leaves
- 1 medium onion, chopped
- 1 tablespoon parsley flakes
- 1 teaspoon salt
- 2 cups rutabagas, peeled and cubed
- 2 cups carrots, peeled and sliced
- 3 medium onions
- 2 cups parsnips, peeled and sliced
- 3 cups potatoes, peeled and cubed
- 1 tablespoon parsley flakes
- salt and pepper
Directions
- 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.
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