Broth is a liquid in which 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 is very flavourful and can be eaten alone or with garnish.

Many consider it "common knowledge" that broth differs from soup stock, in that stock requires only water and bones; or that broth is not cooked as long as soup stock and does not have as full a flavour; or that stock is used as an ingredient and broth refers to a final product. While each of these definitions are popular and see general usage, they are not universally accepted, and often the terms are used interchangeably (as in "vegetable stock," or a liquid that's been made with both meat and bones served as soup).

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

• Dashi

Food ingredients

Brühe | Caldo | Bouillon (cuisine) | ציר (מזון) | Buljong | Rosół | Buljong