Many consider cawl to be the national dish of Wales. Traditionally it was the staple diet for numerous families, and as with most recipes, varied from family to family and region to region according to what was available and in season. In some parts of Wales the broth was served as a first course, whilst the vegetables and boiled meat was served as a main course.
A similar dish, known as lobsgows was served in north Wales.
Here's Rhian Gay demonstrating how to prepare cawl.