The liquid in which meat or fish had been boiled together with herbs, vegetables and spices. Cooking Tips: If you want pure broth without any meat or vegetables in the broth, then as it is boiling put 2 egg whites with the shells, not the yolk, and then strain.
a clear soup made from meat or fish stock.
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"
a thin soup of meat or fish or vegetable stock
A flavorful, aromatic liquid made by simmering water or stock with meat, vegetables, and/or spices and herbs.
Any clear soup usually made with meat or fish stock.
A flavourful liquid resulting from slowly cooking meat, poultry, fish, or vegetables in water. It is often used instead of water to cook food, or as a base for sauces and soups. The easiest way to prepare a broth is to dilute some concentrated broth or cubes with boiling water: just follow the instructions on the package.
Liquid in which meat, poultry or vegetables have been simmered. Closely related to stock.
Broth is a flavorful liquid resulting from the long simmering of meat, vegetables, poultry or fish. The French call if "bouillon."
Flavored liquid obtained from simmering meat, fish, or vegetables.
Liquid in which meat, chicken, fish, or vegetables, or a combination of them are cooked. It is also called stock.
An unclassified thin soup
A clear soup made from poultry, beef or veal, with vegetables, seasoning and liquid.
The liquid produced by boiling meat or fish bones in water for a long time. Also sometimes called stock.
The liquid resulting from boiling vegetables or meat in water.
To cook a liquid in which the flavors of meat, meat bones, poultry, fish, vegetables or herbs are infused into the liquid through simmering.
A thin soup or a liquid in which meat, fish, or vegetables have been cooked.
a liquid resulting from cooking vegetables, meat or fish in water; same as "bouillon."
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 (food).