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Whenever I surf or searched the internet for broth soup, the first result showed was of the wikipedia.org. This popular website, en.wikipedia.org, defines the word broth, instead of defining the whole “broth soup” word. According to the said site’s definition, broth is a liquefied food preparation, normally made of either water or in some instances, an already flavored stock, where the animal bones, meat, fish, cereal grains or even vegetables have been boiled until cook.
It was also added that broth is used as the foundation for other liquids such as soup, gravy, or sauce that are safe to be eaten. Furthermore, broth can be eaten alone or with a dressing on top. Broth can be called soup broth or can be termed as soup alone if other ingredients will be used, like the use of pearl barley or oats.
In Great Britain, the word broth is defined as a soup that contains not just liquids but also solid pieces of either meat or fish, together with some other vegetable remains included during the process of preparing it. Normally, a broth is generally prepared with a simple stock or plain water as its main ingredient, and then mixed together with either meat or fish, which are added while being brought to a simmer; here the vegetables are added after some time later. Broth soup is a thin and more like watery soup that is frequently made more nutritious by adding rice, barley or even pulses. In some cases, broth is described to be different from stock, because broth are a thin liquid prepared by simmering fresh ingredients until all the taste has been retrieved from those ingredients, then sieving the resulting liquid.
From the cooking schools in the United States, they differentiate broth from soup; broth are generally made of portions of animal meat, while on the other hand, soup is often prepared using vegetable scraps and bones.
