Inflected forms: pl. broths (brôths, brths, brôthz, brthz) 1. The water in which meat, fish, or vegetables have been boiled; stock. 2. A thin, clear soup based on stock, to which rice, barley, meat, or vegetables may be added. 3. A liquid containing nutrients for culturing microorganisms: “[They] grew bacteria in a small flask of broth” (Horace Freeland Judson, The Eighth Day of Creation 1979).
ETYMOLOGY:
Middle English, from Old English. See bhreu- in Appendix I.
brôth, br
th
