• Catalan: brou
• Chinese Characters traditional/simplified: 湯, 汤 (tāng)
• Chinese traditional/simplified: 湯, 汤 (tāng)
• Czech: vývar
• Dutch: bouillon
• Finnish: liemi
• French: bouillon
• German: Brühe
• Greek: ζωμός
• Italian: brodo
• Japanese: だし(dashi), ブイヨン(buiyon), ストック(sutokku), 煮汁(にじる, nijiru)
• Korean:
• Portuguese: caldo
• Russian: бульон (bul’on) , отвар (otvár) (also plant or root broth often with medicinal qualities)
• Spanish: caldo

• Catalan: brou
• Chinese traditional/simplified: 湯, 汤 (tāng)
• Czech: vývar
• German: Brühe
• Korean:
• Polish: rosół

Derived terms

• Scotch broth
• Too many cooks spoil the broth

Related terms

• barley-bree
• brewis
• brose
• court bouillon
• juice
• supper

See also

• dashi
• souse
• stock

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 animal bones which, traditionally, are boiled in a cooking pot for long periods to extract the flavour and nutrients. The bones may or may not have meat still on them. Broth is regarded as having little nutrient value on its own. Sometimes broth can be referred to as water with salt.

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).

See also

• Stock (food)
• Dashi
• Ramen Noodles
• Chicken Noodle Soup

External links

• Traditional bone broth in modern health and disease by Allison Siebecker
• Why Broth is Beautiful--"Essential" Roles for Proline, Glycine and Gelatin by Kaayla T. Daniel, MS CCN

bisque, borscht, bouillabaisse, bouillon, burgoo, chicken soup, chowder, clam chowder, clear soup, consomme, decoction, egg drop soup, fish soup, gazpacho, gravy soup, gumbo, julienne, matzo ball soup, minestrone, misoshiru soup, mock turtle soup, mulligatawny, oxtail soup, pot-au-feu, potage, potage au tomate, potato soup, pottage, puree, soup, stock, thick soup, thin soup, tomato soup, turtle soup, vegetable soup, vichyssoise, won ton soup