from The American Heritage® Dictionary of the English Language, 4th Edition
- n. The water in which meat, fish, or vegetables have been boiled; stock.
- n. A thin, clear soup based on stock, to which rice, barley, meat, or vegetables may be added.
- n. A liquid containing nutrients for culturing microorganisms: "[They] grew bacteria in a small flask of broth” ( Horace Freeland Judson).
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Water in which food (meat or vegetable etc) has been boiled.
- n. A soup made from broth and other ingredients such as vegetables, herbs or diced meat.
from the GNU version of the Collaborative International Dictionary of English
- n. Liquid in which flesh (and sometimes other substances, as barley or rice) has been boiled; thin or simple soup.
from The Century Dictionary and Cyclopedia
- n. Liquor in which flesh is boiled and macerated, usually with certain vegetables to give it a better relish.
- See brath.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces
- n. a thin soup of meat or fish or vegetable stock
Middle English, from Old English; see bhreu- in Indo-European roots.(American Heritage® Dictionary of the English Language, Fourth Edition)
Middle English broth, from Old English broþ ("broth"). Akin to Old English breowan ("to brew"). (Wiktionary)