Ingredient

Stock

Also called soup base, bone broth, bouillon and broth

Stock can be made with parsley, bay leaf, and thyme. These herbs are optional.

Photo: Gloria Cabada-Leman · CC BY 2.0 · Wikimedia Commons

In the kitchen

How to use stock

Bone stock needs a long simmer. A pressure cooker can shorten the extraction time. For brown stock, roast the bones and mirepoix before boiling them.

Around the world

4 dishes in the catalogue use stock. Here is where they come from.

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

On the table

4 dishes in the catalogue use it.

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

Around the world

Names in 33 languages, from Wikidata.

Show all 33 languages

acm
سوب
Basque
salda
Cantonese
上湯
Czech
vývar
Danish
Bouillon og fond
Finnish
Fondi
Hungarian
alaplé
Indonesian
Kuah kaldu
Japanese
スープストック · フォン (料理)
Javanese
Kaldhu
Korean
밑국물 · 맛국물 · 육수 · 퐁
Latin
Iusculum · Ius de suo sibi
Latvian
buljons
Norwegian
kraft · stock · buljong · broth
Norwegian Bokmål
kraft · stock · buljong · broth
Romanian
fond · supă de oase · bază de supă
Simplified Chinese
高汤
Slovenian
jušna osnova
Swahili
Mchuzi
Swedish
avkok · fond
Traditional Chinese
高湯
Ukrainian
м'ясо-кістковий бульйон · кістковий бульйон · бульйон · м'ясний бульон
Vietnamese
nước dùng · canh (thực phẩm) · canh · nước xuýt

GlobeCooks editorial: descriptions, kitchen notes and classification, written by GlobeCooks from checked sources
Wikidata: names, classification and dishes (CC0 1.0)
Wikimedia Commons: photos

Wikidata item: Q3075310

Photo: Gloria Cabada-Leman · CC BY 2.0 · Wikimedia Commons