What is
Broth?

Broth is a flavorful liquid made by simmering meat, fish, or vegetables in water. It serves as a base for soups, sauces, and other dishes. The simmering process extracts flavors and nutrients from the ingredients, resulting in a rich and fragrant liquid that can be enjoyed on its own or used as a cooking medium.

Origins & History

Broth has its origins in ancient culinary traditions worldwide, with evidence of broths being consumed as far back as 2000 BC in China and the Roman Empire. It has evolved over centuries and has been a staple in many cultures due to its nourishing properties and simple preparation methods.

Taste & Texture

Broth has a savory and umami flavor profile, often influenced by the specific ingredients used. It can be rich and hearty or light and delicate, depending on the cooking time and components.

Ingredients

Meat (or bones)

Typically beef, chicken, or pork, which adds protein and richness to the broth.

Vegetables

Commonly used vegetables include onions, carrots, and celery, which provide flavor and nutrients.

Herbs and Spices

Ingredients such as bay leaves, thyme, peppercorns, or garlic that enhance the taste of the broth.

Water

The primary liquid used to extract flavors from the solids and create the broth.