Tregaron broth (or cawl tregaron) is a traditional Welsh stew of bacon, pork or beef, cabbage, carrots, turnips, parsnips, potatoes, leeks and oats.
6 cups water
1 1/2 pounds bacon, diced
1 pound spareribs
1 cabbage, cored and shredded
1/2 pound carrot, peeled and sliced
1 turnip, peeled and chopped
1/2 pound parsnips, peeled and chopped
1 pound potato, peeled and diced
1 cup chopped leeks
1/2 cup quick-cooking oats
- In a large kettle combine water, diced bacon, spareribs, shredded cabbage, sliced carrots, chopped turnip, chopped parsnips, diced potatoes, and chopped leeks. Bring to a boil, reduce the heat, and cook until the vegetables are tender, about 25 to 30 minutes.
- Remove the beef ribs, discarding the fat and bones, return the meat to the soup, and stir in quick cooking oatmeal to thicken.
Makes 6 servings.