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
Pea soup "snert", is the Dutch version of pea soup. It is a thick stew of green split peas, different cuts of pork, celeriac or stalk celery, onions, leeks, carrots, and often potato. Slices of "rookworst" (smoked sausage) are added before serving. The soup, which is traditionally eaten during the winter, is emblematic of Dutch cuisine. It is customarily served with Frisian rye bread ("roggebrood") and bacon, cheese or butter. The bacon is usually "katenspek", a variety of bacon which has been cooked and then smoked. Pancakes are sometimes served with pea soup; this dish is called "snert met struif", "struif" referring