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Ingredient

Broth

Also called clear soup and bouillon (meat-based)

Broth is made with water. It is sold in dried form.

Cooked most in
Asia, Europe
Top country
Indonesia
Broth, in dish

Photo: Mariuszjbie · CC BY-SA 3.0 · Wikimedia Commons

In the kitchen

How to use broth

Made from

Shopping

Choosing and storing broth

Sold as
Dried

Around the world

Where broth is cooked

19 dishes in the catalogue use broth. Here is where they come from.

Dishes by continent

Countries whose dishes use it most

Counts are catalogued dishes from each country that list broth among their ingredients.

Origins

  1. The 1900s

    Bouillon cubes began to be sold commercially in the early twentieth century.

On the table

Dishes made with broth

14 of the 19 catalogued dishes that use it, spread across the countries they come from.

  • Coto makassar

    Indonesia

  • Açorda

    Portugal

  • Stracciatella

    Italy

  • Hochzeitssuppe

    Germany

  • Caluk noodles

    Indonesia

  • Lontong kikil

    Indonesia

  • Nasi kebuli

    Indonesia

  • Ketupat betumis

    Indonesia

  • Acehnese Murtabak

    Indonesia

  • Nasi guri

    Indonesia

  • Papeda

    Indonesia

  • Mashed swede

  • Cold borscht

  • Bean soup

Dish lists come from Wikidata; a dish counts when its recorded ingredients include broth.

Cooked together

Ingredients that go into the same catalogued dishes.
Photo credits for this page (12)

Around the world

What broth is called

Names in 73 languages, from Wikidata.

  • Spanish

    caldo

  • French

    bouillon · fumet

  • Italian

    brodo

  • Portuguese

    caldo · Caldo

  • German

    Brühe · klare Suppe

  • Dutch

    bouillon · vleesnat · vleesaftreksel

  • Greek

    ζωμός

  • Turkish

    et suyu

  • Russian

    бульон · мясной отвар · мясной бульон · костный бульон

  • Polish

    wywar · rosół

  • Arabic

    مرق · بويون · شربه

  • Persian

    گوشتابه · سوپ آبکی

Show all 73 languages

  • acm

    سوب · سوپ

  • Albanian

    Brota

  • Armenian

    արգանակ

  • Asturian

    caldu

  • Bangla

    সুরুয়া

  • Basque

    salda

  • Belarusian

    булён

  • Belarusian (Taraskievica orthography)

    булён

  • Brazilian Portuguese

    caldo

  • Bulgarian

    Бульон

  • Cantonese

    清湯

  • Catalan

    brou

  • Chinese

    清汤

  • Czech

    vývar

  • Danish

    bouillon · fond

  • eml

    brôd

  • Esperanto

    buljono

  • Estonian

    Puljong

  • Filipino

    kaldo

  • Finnish

    liemi · Lihaliemi

  • Galician

    caldo

  • Haitian Creole

    Bouyon

  • Hebrew

    ציר

  • Hindi

    यखनी

  • Hungarian

    alaplé

  • Icelandic

    seyði

  • Ido

    Buliono

  • Indonesian

    kaldu

  • Interlingua

    Bouillon

  • Irish

    anraith

  • Japanese

    ブイヨン · だし · ブロス · ブロード

  • Javanese

    duduh

  • Kikuyu

    Thathi

  • Korean

    맑은국 · 맑은탕

  • Latin

    brodium

  • Latvian

    buljons

  • Limburgish

    Boeljóng

  • Lingua Franca Nova

    Bulion

  • Literary Chinese

    淸湯

  • Lithuanian

    sultinys

  • Lombard

    broeud · broeu

  • Luxembourgish

    Britt

  • Macedonian

    булјон

  • Malay

    kaldu

  • Malayalam

    ബ്രോത്ത്

  • Maltese

    brodu

  • Min Nan Chinese

    chheng-thng

  • Norwegian Bokmål

    buljong

  • Norwegian Nynorsk

    buljong

  • Romanian

    bulion

  • Scots

    broth

  • Scottish Gaelic

    brot · eanraich

  • Sicilian

    vrodu · vroru

  • Silesian

    Buliōn

  • Simplified Chinese

    清汤

  • Simplified Chinese (China)

    清汤

  • Simplified Chinese (Singapore)

    清汤

  • Slovenian

    bujon

  • Swedish

    buljong · köttbuljong · fond

  • Swiss High German

    Brühe

  • Traditional Chinese

    清湯

  • Traditional Chinese (Hong Kong SAR China)

    清湯

  • Traditional Chinese (Taiwan)

    清湯

  • Tyap

    a̱nwun · a̱nwun nam

  • Ukrainian

    бульйон · м'ясний відвар

  • Urdu

    یخنی

  • Venetian

    brodo

  • Vietnamese

    canh · nước xuýt · nước dùng

  • Western Panjabi

    یخݨی

  • Yiddish

    יויך

Sources and credits

Data

  • GlobeCooks editorial: descriptions, kitchen notes and classification, written by GlobeCooks from checked sources
  • Wikidata: names, classification and dishes (CC0 1.0)
  • Wikimedia Commons: photos
  • Wikipedia (English) (CC BY-SA 4.0)

Wikidata item: Q275068

Photos

Photo: Mariuszjbie · CC BY-SA 3.0 · Wikimedia Commons