Grandma's Welsh cawl mam gu broth

0 min

Medio

8 ingredients

Grandma's Welsh cawl mam gu broth

Cawl is a traditional Welsh soup, known as "mam gu" which literally means "grandmother's broth." This dish has deep roots in the rural history of Wales, where it was made with local and seasonal ingredients, adapting to the limited provisions of winter. In Latin America, while there is no direct equivalent with the same name, similar dishes such as "beef stew" in Mexico or "beef broth" in various countries, share the idea of a comforting and nutritious soup based on meat and vegetables. Cawl is a symbol of Welsh peasant cuisine, which has transcended borders and has remained relevant as a comforting family dish.

Cawl is not only a nutritious dish, but also emblematic of Welsh culture, especially in the counties of South and West Wales, where it was commonly served during the cold months. Traditionally, the broth was served first with bread, followed by the meat and vegetables as a second course, making this meal a link between tradition and peasant simplicity. The name "cawl" is used throughout Wales, while in other places it may simply be called broth or meat and vegetable soup, reflecting the universality of this type of preparation.

How to prepare Welsh grandmother's broth cawl mam gu

Ingredients: Best End Of Welsh Lamb Neck, Leeks, Turnip, Parsley, Carrot, Flour, Potato, Salt And Pepper.

Place the meat in the pot, cover with cold water, add salt and pepper, slowly bring to a boil and carefully skim off the fat.

Then add the carrots, turnip, and the white part of the leeks, and simmer for 2 - 2 1/2 hours.

Add the potatoes and continue simmering for another 30 minutes.

When the potatoes are almost cooked, thicken with flour and a little water.

Finally, add the green part of the leeks and the parsley, simmer for 10 more minutes and serve in bowls while hot.

Cawl was the most commonly served dish for dinner on the farm during the winter months in the counties of South and West Wales.

The broth itself was served in bowls or plates, with bread, and the meat and vegetables were served as a second course.

Ingredients (8)

Best Cut Of Welsh Lamb Neck
Leeks
Turnip
Parsley
Carrot
Flour
Potato
Salt And Pepper

Instructions (18 steps)

1 Place the meat in the pot
2 cover with cold water
3 add salt and pepper
4 slowly bring to a boil and skim carefully
5 Then add the carrots
6 the turnip
7 and the white part of the leeks
8 and simmer for 2 - 2 1/2 hours
9 Add the potatoes and continue simmering for another 30 minutes
10 When the potatoes are almost cooked
11 thicken with flour and a little water
12 Finally
13 add the green part of the leeks and the parsley
14 simmer for 10 more minutes and serve in bowls while hot
15 Cawl was the most commonly served dish for dinner on the farm during the winter months in the southern and western counties of Wales
16 The broth itself was served in bowls or plates
17 with bread
18 and the meat and vegetables were served as a second course

Nutritional Information

Calories: 171 kcal

Protein: 0g

Carbohydrates: 0g

Fat: 0g

Azúcar: 0g

Sodio: 9mg

Categoría

Sopas

Etiquetas

Weekdays 15 Minutes Or Less Preparation Time Dish Main Ingredient Cuisine Preparation Occasion Soups Stews Lamb Sheep European Broths Dietetic Welsh Meat