Kawlata (Kawlata)
Overview
Kawlata is a hearty Maltese winter soup of cabbage and pork. Pork ribs or other cuts and Maltese sausage, a coarse pork sausage flavoured with coriander seeds, pepper and garlic, are simmered with lots of chopped cabbage and other vegetables such as kohlrabi, cauliflower, pumpkin, potatoes, carrots, celery and onions, and often beans. A little tomato paste is stirred in. The soup cooks slowly until the vegetables are very soft and the broth is rich and thick. It is served with crusty Maltese bread and grated cheese, and like many soups it is said to taste better the next day.
History
Kawlata is one of the oldest and best-known Maltese soups. During the Second World War, when Malta was under siege and food was rationed, it was a staple of the communal feeding kitchens set up to feed the population. The word also gave its name to the first Maltese-language newspaper, Il-Kawlata Maltija, meaning the Maltese medley, because the soup is a mix of many different ingredients.
Main ingredients
Cabbage, pork, maltese sausage, kohlrabi, pumpkin, beans. The soup is built on pork and vegetable broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Bean soups · Pork soups · Cabbage soups · Pumpkin and squash soups · More soups from Malta
Recipe
Method
- 1
Soften the onion and celery in a little olive oil and add the sausage.
- 240 min
Add the pork, tomato paste and 2.5 l water and simmer for 40 minutes.
- 340 min
Add the cabbage and all the other vegetables and simmer for 40 minutes more.
- 410 min
Add the beans and cook for 10 minutes.
- 5
Season and serve with bread and grated cheese.
- ✓
Serve. About 1h 50m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
