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
Goulash is called "Székely gulyás", named after the Hungarian writer, journalist and archivist József Székely (1825–1895). "Paprikás krumpli" is a traditional paprika-based potato stew with diced potatoes, onion, bell peppers, ground paprika and some bacon or sliced spicy sausage, like the smoked Debrecener, in lieu of beef. In German-speaking countries this inexpensive peasant stew is made with sausage and known as Kartoffelgulasch ("potato goulash"). Thick stews similar to "pörkölt" and the original cattlemen stew are popular throughout almost all the former Austrian-Hungarian Empire, from Northeast Italy to the Carpathians. Like "pörkölt," these stews are generally served with boiled or mashed potato,