This traditional Welsh soup recipe is enough to feed a crowd or to make inexpensive meals for a large family. This soup has regional variations when it comes to meat it uses--pork or mutton--we have used beef here. You can also refrigerate the leftover and reheat the next day as it gets better and better in taste on reheating. Serve with cheddar cheese and lightly buttered bread. Smart Recipes, European Recipes, Beef,Vegetables Recipes, Recipes Beef,Vegetables European Cawl (Traditional Welsh Broth) Cawl (Traditional Welsh Broth) Recipe | PT1H5M Serves 12 Ingredients: 12 Ounces Beef Shank 2 Large Carrots 1 Rutabaga 2 Large Onions 1 Tablespoon Salt & Ground Black Pepper 4 Potatoes 1 Small Head Cabbage 2 Leeks 2 Tablespoons Fresh Parsley In a large pan, add 1 quart of water and bring to a boil. Add beef shank and simmer for 1 1/2 hours. Remove from heat and keep aside to cool overnight. With a slotted spoon, transfer meat to a bowl. Remove gristle from meat and then, cut into medium-sized pieces. With a slotted spoon, remove grease from the surface of the stock. Return stock to heat and bring to a boil. Add carrots, rutabaga, onion, salt and black pepper and simmer for 1 hour. Stir in potatoes and simmer for 15-20 minutes. Stir in cabbage, leeks, parsley and reserved meat and simmer for 10 minutes.

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