Cawl
Welsh soup or broth with meat and root vegetables
Cawl is a traditional Welsh soup made with lamb or beef, leeks, potatoes, swedes, carrots, and other seasonal vegetables. Recognised as the national dish of Wales, it has roots going back to at least the fourteenth century and is usually eaten in the colder months.
- Cawl is widely seen as the national dish of Wales
- Recipes date back to the fourteenth century
- Usually made with lamb or beef, leeks, potatoes, and root vegetables
- Traditionally served in two courses: broth first, then meat and vegetables
- Often eaten with bread and cheese on the side
What is Cawl?
Cawl is a hearty soup or broth from Wales, often seen as the country’s signature dish. Its base is usually lamb or beef, simmered with leeks, potatoes, swedes (a root vegetable also known as rutabaga), carrots, and whatever vegetables are in season. The result is a chunky, warming meal, with the meat and vegetables soft from slow cooking. The broth can be served on its own or with the meat and vegetables together. Cawl is filling and rustic, with a mild, savoury taste shaped by the sweetness of root vegetables and the richness of the meat.
Where does Cawl come from?
Cawl’s history stretches back to the fourteenth century, with even older roots in Welsh cooking. It is widely regarded as the national dish of Wales. In the past, cawl was especially common in the south-west during winter. Early versions used salted bacon or beef, with root vegetables. Potatoes became a key part of the dish only after their introduction to Wales in the late 1700s. The name 'cawl' may come from Latin words for 'cabbage stalk' or 'warm', reflecting either the ingredients or the comforting nature of the dish.
How is Cawl made?
To make cawl, medium-sized pieces of meat are simmered with chopped vegetables in water. Oatmeal or flour is sometimes used to thicken the broth. Traditionally, the stock was served first as a soup, followed by the meat and vegetables as a second course. Today, it is more common to serve everything together in one bowl. The dish was once cooked in an iron pot over an open fire, giving it a rustic character.
How and when is Cawl eaten?
Cawl is usually eaten for lunch or dinner, especially in the colder months. It is often served as a single, filling course. In some areas, it comes with bread and cheese on the side, which are eaten separately. The dish is enjoyed both at home and in gatherings, and is part of everyday Welsh life. Traditionally, it was eaten with wooden spoons.
Kinds of Cawl
Cawl recipes vary by region and family. Some versions use beef instead of lamb, or salted bacon as in older recipes. 'Cawl cennin' is a leek-based version that may be made without meat but uses meat stock. In North Wales, a similar dish called lobsgows features smaller-cut meat and vegetables and an unthickened broth. The ingredients often change with the seasons and what is available.
What Cawl means
Cawl is a symbol of Welsh identity and is recognised as the country’s national dish. It is closely linked to Welsh culture, especially through its use of lamb and leeks, both national emblems. The dish is featured in Welsh cookbooks and is a staple at cultural events. Its simple, nourishing character reflects the rural traditions of Wales.
Questions people ask about Cawl
What is cawl made of?
Cawl is made with lamb or beef, leeks, potatoes, swedes, carrots, and other seasonal vegetables. The broth may be thickened with oatmeal or flour.
Where does cawl come from?
Cawl comes from Wales and is considered the national dish. Its history goes back to at least the fourteenth century.
Is cawl always made with meat?
Most cawl recipes use lamb or beef, but some versions like cawl cennin are made with leeks and meat stock, and may not include meat pieces.
How is cawl traditionally served?
Traditionally, the broth was served first as a soup, followed by the meat and vegetables. Today, it is usually served all together in one bowl.
When is cawl usually eaten?
Cawl is typically eaten during lunch or dinner, especially in winter. It is an everyday dish in Wales.
Good reading and sources
The facts on this page come from the Wikipedia article "Cawl", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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