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,
Guk "tojangguk" (토장국), and naengguk (냉국). "Malgeun jangguk" literally means "clear ("malgeun", 맑은) soup ("guk", 국) seasoned with a condiment ("jang", 장)," such as "doenjang" (soy bean paste) or "ganjang", and is served in a "bansang" (반상, regular meal table). The main ingredients for "malgeun jangguk" are meat, fish, vegetables, and seafoods. "Gomguk", also called "gomtang", refers to either a soup type made by boiling various beef parts such as rib, oxtail, brisket, head, and so forth for a long time, or made with ox bone by the same method. The broth of "gomguk" tends to have a milky color and