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What (who) is broth$9885$ - definition
SCOTTISH SOUP
Scotch Broth; Scots broth
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Tryptic soy broth
Tryptic Soy Broth; Trypticase soy broth
Tryptic soy broth or Trypticase soy broth (frequently abbreviated as TSB) is used in microbiology laboratories as a culture broth to grow aerobic bacteria. It is a complex, general purpose medium that is routinely used to grow certain pathogenic bacteria, which tend to have high nutritional requirements (i.
Broth
CLEAR LIQUID (SOUP) PREPARATION
Chicken broth; Bouillon (broth); Beef broth; Suimono; Boullion; Liquid soup; Vegetable broth; Clarification (cooking)
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces.
Broth
CLEAR LIQUID (SOUP) PREPARATION
Chicken broth; Bouillon (broth); Beef broth; Suimono; Boullion; Liquid soup; Vegetable broth; Clarification (cooking)
·noun Liquid in which flesh (and sometimes other substances, as barley or rice) has been boiled; thin or simple soup.
Wikipedia
Scotch broth
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Scotch broth is a soup, originating in Scotland. The principal ingredients are usually barley, stewing or braising cuts of lamb, mutton or beef, root vegetables (such as carrots, swedes, or sometimes turnips), and dried pulses (most often split peas and red lentils). Cabbage and leeks are often added shortly before serving to preserve their texture, colour and flavours. The proportions and ingredients vary according to the recipe or availability. Scotch broth has been sold ready-prepared in tins for many years.
