broth
- 01 B1 Intermediate
the clear liquid you get after boiling meat, bones, or vegetables in water for a long time.
the liquid resulting from simmering meat, bones, or vegetables, often used as a foundational ingredient for more complex dishes.
Simple“She used the chicken broth to make a delicious risotto for dinner.”
In context“The chef insisted on preparing a fresh vegetable broth from scratch rather than using pre-packaged cubes to ensure the soup had a delicate flavour.”
UsageOften used as an uncountable noun when referring to the liquid itself.
Teacher's tipWhile 'broth' and 'stock' are often used interchangeably, broth is usually seasoned and can be eaten alone, whereas stock is typically unseasoned and used as an ingredient.
Synonymsstockbouillon - 02 B2 Upper Intermediate
a simple, thin soup that often has small pieces of meat or vegetables in it.
a thin, clear soup containing solid ingredients such as grains, herbs, or diced meat.
Simple“A warm bowl of beef broth was exactly what he needed while he had a cold.”
In context“The menu featured a traditional Scotch broth, a hearty soup thickened with barley and filled with root vegetables.”
Synonymssoupconsommé
From Middle English broth, from Old English broþ (“broth”), from Proto-West Germanic broþ (“broth”), from Proto-Germanic bruþą (“broth”), from Proto-Indo-European *bʰrewh₁- (“to seethe, roil, brew”). Akin to Old English breowan (“to brew”), equivalent to brew + -th (abstract nominal suffix).
Etymology adapted from Wiktionary, available under CC BY-SA 4.0.