Cawl "caldo", with the senses of broth or gravy. 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
History of the potato as almidón de papa. However, the cash crop of the Andean people was chuño: created by letting potatoes freeze overnight, then allowing them to thaw in the morning. Doing this repeatedly allowed for a softening of the potatoes. Farmers then extract the water from the potato, leaving it much lighter and smaller. This new creation was then prepared into a stew, and usually was an addition to a stew. The benefits of chuño are plentiful. Its primary benefit is that it can be stored for years without refrigeration, which came into use especially during years of famine or bad harvests.