Kawlata is the kind of soup that originated out of necessity – when people of past times needed to feed as many mouths as possible with as little cost as possible, food had to go a long way. These kinds of soups were invented for this sole purpose, filling empty bellies up with cheap cuts of meat and filling staples so as not to go hungry. Nowadays that food isn’t scarce and we have the luxury of choosing what we get to eat every day, we still go for the traditional Kawlata. Why? Because it is a delicious meal, hearty and filling, perfect for warming you up on a bitter cold Winter’s day.
- Cabbage – half medium sized
- Potatoes – 2 large
- Onions – 2 large
- Kohlrabi – 1 or 2 Green Celery Leaves
- Carrots – 3 or 4
- 4 Maltese sausages
- 400g piece of flesh belly pork
- 2 tbsp. tomato paste (kunserva)
- Rough sea salt and fresh pepper
- Olive oil for frying
- In a pot fry the onion in the olive oil – do not let it turn brown.
- Add the diced vegetables and season with slat and pepper.
- Add the tomato paste.
- Add meats.
- Add water (the amount of water you add depends if you would like a thick stew).
- Simmer until meat is tender. Before serving taste and add seasoning if required.
- You can either have the kawlata as a single course dish – thick stew with crusty Maltese bread.
- Alternatively just before serving you can remove the meat, first eating a more soup version of the stew (simply add a bit more water whilst cooking) and then eating the meat afterwards.