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
Steckrübeneintopf particularly substantial version of this stew was a popular fare for dinner on Christmas Eve ("Fullbuksobend" = "'Vollbauchabend" or "full belly evening"). Steckrübeneintopf Steckrübeneintopf () is a German dish that, today, is especially common in North Germany. It generally consists of a stew made from swede, carrots and potatoes in varying proportions and diverse, usually smoked or pickled, types of meat or sausage. Occasionally special cooking pears used as well. The stew may be seasoned and refined with salt, pepper, mustard, horseradish, celery, leeks or parsley, etc., according to taste. On many farms this dish was prepared almost daily, alongside