noun a thin, clear soup made by boiling meat, fish, or vegetables in water
Broth is often consumed for its health benefits, such as providing hydration and nutrients.
Broth is commonly used as a base for soups, stews, sauces, and gravies.
Broth may be served as a starter or appetizer in restaurants and hotels.
Broth is sometimes used as a remedy for colds and flu due to its comforting and soothing properties.
Broth is frequently made from scratch using bones, vegetables, and herbs to create a flavorful liquid for cooking.
Broth can be used metaphorically in writing to symbolize a mixture of different elements or ideas coming together to create a cohesive whole.
Broth is commonly used as a base for soups, stews, and sauces in professional kitchens to add depth of flavor and richness to dishes.
Broth is often recommended as a source of hydration and nutrients for individuals with specific dietary needs or restrictions.
Broth is studied for its chemical composition and properties, such as viscosity, flavor profile, and nutritional content, in food research and development.