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The Hirshon Welsh Lamb, Beef, Bacon and Vegetable Soup - Cawl Cymreig Traddodiadol

The Hirshon Welsh Lamb, Beef, Bacon and Vegetable Soup – Cawl Cymreig Traddodiadol

  • Total Time: 0 hours


Units Scale
  • 1 Tbsp. lard or bacon fat
  • 2 large onions (peeled and thickly sliced)
  • 1 medium rutabaga (peeled and cut into 1 inch cubes)
  • 4 large carrots (peeled and thickly sliced)
  • 4 leeks (sliced lengthwise, rinsed and cleaned of all sandy grit and sliced)
  • 1 lb. best end of lamb neck cutlets
  • 1/2 lb. beef brisket
  • 1/2 lb. smoked bacon, soaked overnight, rinsed and dried, then the whole piece cut into 1-inch cubes
  • vegetable stock (TFD preference) or water (the original recipe uses this)
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 lb. potatoes (peeled and quartered)
  • Salt and freshly-ground pepper
  • ***
  • 1/2 cup rough-chopped parsley
  • Welsh-style brown bread
  • Caerphilly cheese


  1. Melt the lard in a large stockpot or Dutch oven over high heat, taking care not to burn the fat.
  2. Add the vegetables to the hot fat and brown for about 3 minutes, stirring constantly. Remove the vegetables with a slotted spoon.
  3. Raise the heat and add the beef and lamb to the pan and brown on all sides. Return the browned vegetables to the pan along with the bacon pieces and bay leaves and thyme.
  4. Cover the meat and vegetables with vegetable stock and bring to a boil. Lower the heat and simmer for 2 hours, or until the meat is tender.
  5. Remove the beef and lamb from the pan and reserve.
  6. Add the potatoes and bring back to a boil and cook for another 20 minutes or until cooked.
  7. Meanwhile, once the beef and lamb cool enough to handle, cut into 2 inch/5 cm cubes and add back to the potatoes and cook for 10 minutes more. Just before serving, add in the parsley. Season well with salt and pepper and serve while piping hot with hot brown bread and Welsh Caerphilly cheese.
  • Prep Time: 0 hours
  • Cook Time: 0 hours

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