Cock-a-leekie soup this soup. The vegetarian version has leeks and may include mixed vegetables, chicken flavoured meat substitute and/or prunes. Cock-a-leekie soup Cock-a-leekie soup is a Scottish soup dish consisting of leeks and peppered chicken stock, often thickened with rice, or sometimes barley. The original recipe added prunes during cooking, and traditionalists still garnish with a julienne of prunes. While it is called "Scotland's National Soup", it probably originated as a chicken and onion soup in France. By the 16th century, it had made its way to Scotland, where the onions were replaced with leeks. The first recipe was printed in 1598,
Filipino cuisine as the national dish. It is typically made with either pork, beef, chicken or seafood and made sour with tamarind or other suitable souring ingredients. Some seafood variants for example can be made sour by the use of guava fruit or miso. Another dish is "tinola". It has large chicken pieces and green papaya/sayote slices cooked with chili, spinach, and moringa leaves in a ginger-flavored broth. "Nilagang baka" is a beef stew made with cabbages and other vegetables. "Binacol" is a warm chicken soup cooked with coconut water and served with strips of coconut meat. "La Paz batchoy" is a