Cawl (Welsh Soup)

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READY IN: 6hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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