Cawl

Cawl () is a Welsh dish. In modern Welsh, the word is used for any soup or broth; in English, it refers to a traditional Welsh soup, usually called () in Welsh. Historically, ingredients tended to vary, but the most common recipes are lamb or beef with leeks, potatoes, swedes, carrots and other seasonal vegetables. Cawl is recognised as a national dish of Wales.

==History== With recipes dating back to the fourteenth century and prehistoric culinary roots, cawl is widely considered to be the de facto national dish of Wales. Cawl was traditionally eaten during the winter months in the south-west of Wales. Today, the word is often used to refer to a dish containing lamb and leeks, due to their association with Welsh culture, but historically, it was made with either salted bacon or beef, along with swedes, carrots, and other seasonal vegetables. With the introduction of the potato into Welsh cuisine in the later half of the 18th century, it became a core ingredient in the recipe as well.