broth

broth  (brôth, brth)

n. pl. broths (brôths, brths, brôz, brz)

1. The water in which meat, fish, or vegetables have been boiled; stock.

2. A thin, clear soup based on stock, to which rice, barley, meat, or vegetables may be added.

3. A liquid containing nutrients for culturing microorganisms: "[They] grew bacteria in a small flask of broth" (Horace Freeland Judson).

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[Middle English, from Old English; see bhreu- in Indo-European roots.]

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broth [brɒθ]

n

1. (Cookery) a soup made by boiling meat, fish, vegetables, etc., in water

2. (Cookery) another name for stock [19]

[Old English broth; related to Old Norse broth, Old High German brod, German brodeln to boil; see brew]

Thesaurus

Noun	1.	broth - liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces; "she made gravy with a base of beef stock" stock soup - liquid food especially of meat or fish or vegetable stock often containing pieces of solid food pot likker, pot liquor, liquor - the liquid in which vegetables or meat have be cooked beef broth, beef stock - a stock made with beef chicken broth, chicken stock - a stock made with chicken stock cube - a cube of dehydrated stock
	2.	broth - a thin soup of meat or fish or vegetable stock soup - liquid food especially of meat or fish or vegetable stock often containing pieces of solid food barley water - used to feed infants bouillon - a clear seasoned broth

Translations

broth [brɒθ] N → caldo m

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broth [ˈbrɒθ] n → bouillon m de viande et de légumes Scotch broth

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broth

n → Fleischbrühe f; (= thickened soup) → Suppe f

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broth [brɒθ] n → minestra (in brodo), brodo

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broth [brɒθ] n → minestra (in brodo), brodo

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broth → مرق polévka kraftsuppe Brühe ζωμός caldo liemi bouillon juha brodo 煮出し汁 수프 bouillon buljong rosół caldo бульон buljong ซุป et ya da sebze suyuna çorba nước luộc thịt 肉汤