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Broth is a soup made from meat, fish, vegetables, or poultry. It can be made at home or bought in stores in various forms. Vegetable broth is also available. Broth can be frozen for later use and is used in many dishes.
Broth is a clear soup broth made from poultry, meat, fish or vegetables. It is the basis of many dishes and can also be used on its own for mild and delicate soups. Making stock at home can be time-consuming, although some cooks think it’s worth the effort. Otherwise, ready-made versions can be purchased at most grocery stores in a variety of forms. The word comes from the Latin bulla, meaning “bubble,” a reference to the long simmer needed to make it.
Typically, the cook begins by frying vegetables such as garlic, onions and celery in oil with spices before tossing the meats in browning and covering the mixture in water to simmer. Once the ingredients have begun to break down, the broth is drained to remove the large solids. Subsequently, it is typically clarified, usually with the use of egg white. An egg white will attract small impurities, so dropping one into a broth attracts the impurities to the egg white, which can then be removed with a slotted spoon.
Making stock is an excellent project for a cold day when someone is stuck at home. The cook can start simmering while working on other projects, checking it periodically to make sure it doesn’t boil. After the stock is made, it can be frozen for later use or used in a soup. Because some sauces also require small amounts of stock, cooks might consider filling an ice cube tray with it, so convenient small portions are available for sauces.
In the store, broth can be found in the form of flakes, granules, cubes and concentrated sauces. As a general rule, these dehydrated options are saltier, but they’re perfectly acceptable for many foods, especially when blended with an assortment of other ingredients. Granules made for convenience were first introduced in the late 1800s, and cubes followed shortly after in the early 1900s. These forms are dissolved in hot water to rehydrate them and activate the flavor.
While classic broth is made with meat, vegetable broth is also available in many places, especially regions with large vegetarian communities. This form can have a variety of flavors, depending on the vegetables used. Carrots, onions, celery and mushrooms are common ingredients in vegetable broth. If the store-bought version is too salty for a cook, he or she can add potato chunks to the water, allow the mixture to simmer briefly, then scoop out the potatoes.
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