Brühe

Brühe is the German term for stock or broth, a flavorful liquid produced by simmering meat, bones, or vegetables in water. It is used as a base for soups, sauces, and other dishes and may also be served as a light soup in some cuisines. Commercial products are common as well as homemade stock.

Common varieties include Fleischbrühe (beef or other meat stock), Hühnerbrühe or Geflügelbrühe (chicken or poultry stock), and Gemüsebrühe (vegetable stock). Fischbrühe is used in some recipes. Stock can be prepared clear or cloudy; clear stock is often achieved by careful simmering and skimming, while consommé is a highly clarified version.

Preparation typically involves simmering bones or meat with aromatics such as onion, carrot, celery, bay leaf, and peppercorns. Do not boil vigorously, as that thickens and emulsifies fat. After several hours (longer for meat stocks, shorter for vegetable), the liquid is strained, cooled, and stored. The solids can be reused in other dishes or discarded.

Uses and storage: Brühe serves as a flavor base for soups, stews, gravies, risottos, and sauces. It can be reduced to a more concentrated stock or rehydrated for immediate use. Commercial Brühe products include liquid stock and bouillon cubes or powders; homemade stock is often preferred for flavor control and lower salt content.

In German cuisine, Brühe is a staple ingredient and is typically seasoned during cooking; additional salt is added according to taste and the stock’s strength.