broth

From Middle English broth, from Old English broþ (“broth”), from Proto-West Germanic *broþ (“broth”), from Proto-Germanic *bruþą (“broth”), from Proto-Indo-European *bʰrewh₁- (“to seethe, roil, brew”). Akin to Old English breowan (“to brew”), equivalent to brew +‎ -th (abstract nominal suffix).

• (General American) IPA^(key): /bɹɔθ/, enPR: brôth
• (cot–caught merger) IPA^(key): /bɹɑθ/, enPR: brŏth
• (Received Pronunciation) IPA^(key): /bɹɒθ/, enPR: brŏth
• Rhymes: -ɒθ

• Audio (US):

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broth (countable and uncountable, plural broths)

1. (uncountable) Water in which food (meat, vegetable, etc.) has been boiled.

   Synonyms: bouillon, liquor, pot liquor, stock

   • 1961, Harry E. Wedeck, Dictionary of Aphrodisiacs, New York: The Citadel Press, page 102:

     A compound of galanga, cubebs, sparrow wort, cardamoms, nutmeg, gillyflowers, Indian thistle, laurel seeds, cloves, Persian pepper is made into a drink. Taken twice daily morning and night, in pigeon or fowl broth, preceded and followed by eater. The result, according to Arab tradition, is an effective aphrodisiac.

2. (countable) A soup made from broth and other ingredients such as vegetables, herbs or diced meat.

• → Irish: brat
• → Scottish Gaelic: brot

• dashi
• souse
• stock

• Borth, throb

broth m (genitive singular brotha)

1. alternative form of bruth (“heat; rash, eruption; nap, pile, covering”)

• Ó Dónaill, Niall (1977), “broth”, in Foclóir Gaeilge–Béarla [Irish–English Dictionary], Dublin: An Gúm, →ISBN

• broð, broþ, brotthe, broþþe, broththe

From Old English broþ.

• IPA^(key): /brɔθ/

broth (plural brothes)

1. Water in which something (usually food) has been boiled; broth.

• English: broth
  • → Scottish Gaelic: brot
• Scots: broth

• “broth, n.”, in MED Online, Ann Arbor, Mich.: University of Michigan, 2007, retrieved 9 December 2018.