Cawl Cawl Cawl () is a Welsh dish. In modern Welsh language, the word is used to refer to any soup or broth. In English language, it is used to refer to a traditional Welsh soup, usually referred to as "cawl Cymreig" in Welsh. Historically, ingredients tended to vary, but the most common recipes are with lamb or beef with leeks, potatoes, swedes, carrots and other seasonal vegetables. Cawl is recognised as a national dish of Wales. With recipes dating back to the fourteenth century, cawl is widely considered to be the national dish of Wales. Cawl was traditionally eaten during
Lapskaus Lapskaus Lapskaus is a thick Norwegian stew of meat and potatoes. The dish may be made of fresh or leftover meat (usually beef, but sometimes also pork, ham, or lamb) and potatoes. Other typical ingredients are vegetables (such as carrots, onions, leeks, celery root, and rutabaga) and spices (such as salt, pepper, ginger, and herbs). There are many variations of lapskaus. Lapskaus is possibly linked (historically and etymologically) to lobscouse, a European sailors' stew or hash particularly associated with Liverpool. Trade along the Trent and Mersery Canal allowed the recipe to travel south to Staffordshire, where it became the dish