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[Middle English, from Old English.]
Thick soup.
A liquid resulting from cooking vegetables, meat or fish in water. The term is sometimes used synonymously with bouillon.
Liquid media for culturing microorganisms.
Broth is a liquid in which bones, meat, fish, cereal grains, or vegetables have been simmered and strained out. Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be eaten alone or with garnish.
U.S. culinary schools often differentiate between broth, usually made from viable portions of animal meat, and stock, which may be less palatable, often made from vegetable scraps and bones.
Broth has been made for many years using the bones of animals. Traditionally bones are boiled in a cooking pot for long periods extracting the flavour and nutrients from the bones. The bones may or may not have meat still on them.
When it is necessary to clarify a broth (i.e. for a cleaner presentation), egg whites may be added during simmering – the egg whites will coagulate, trapping sediment and turbidity into a readily strainable mass.
In East Asia (particularly Japan), a form of kelp called kombu is often used as the basis for broths (called dashi in Japanese).
In industrial processing the term "broth" or "toxic broth" is often used to describe chemically saturated liquid waste that is unfit for release into a municipal sewage system.[citation needed]
This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)
Dansk (Danish)
n. - kødsuppe, kraftsuppe
Nederlands (Dutch)
bouillon, dunne soep
Français (French)
n. - court-bouillon
Deutsch (German)
n. - Brühe, Fleischbrühe
Ελληνική (Greek)
n. - ζωμός (κρέατος ή ψαριού), αραιή σούπα
Português (Portuguese)
n. - caldo (m), sopa (f)
Русский (Russian)
мясной бульон, похлебка
Español (Spanish)
n. - caldo, claro
Svenska (Swedish)
n. - spad, buljong
中文（简体） (Chinese (Simplified))
肉汤
中文（繁體） (Chinese (Traditional))
n. - 肉湯
العربيه (Arabic)
(الاسم) شوربه, حساء
עברית (Hebrew)
n. - מרק דליל של בשר ודגים, מרק-בשר, מרק, מלאי בשר כחומר מזין לחיידקים
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Copyrights:
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 | Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2007. Published by Houghton Mifflin Company. All rights reserved. Read more |
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| Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved. Read more |
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| Food Lover's Companion. Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved. Read more |
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| Veterinary Dictionary. Saunders Comprehensive Veterinary Dictionary 3rd Edition. Copyright © 2007 by D.C. Blood, V.P. Studdert and C.C. Gay, Elsevier. All rights reserved. Read more |
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| Wikipedia. This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Broth". Read more |
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| Translations. Copyright © 2007, WizCom Technologies Ltd. All rights reserved. Read more |
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