Short broth

Short broth is a type of concentrated and reduced broth, commonly used in cooking to add intense flavor to soups, stews, and sauces. It is obtained by boiling bones, meats, vegetables, or shellfish for a prolonged time and then reducing the liquid to intensify its flavor and texture.

This ingredient has its origins in European culinary tradition, especially in French cuisine, where it is used as a base for making stocks and consommés. In Hispanic American gastronomy, short broth is used as a base for various dishes that require a deep and concentrated flavor without the broth being too liquid.

Properties: Short broth contains nutrients extracted from bones and vegetables, such as collagen, minerals (calcium, phosphorus), and amino acids, which provide nutritional value and improve the texture of dishes. Furthermore, its concentration enhances the flavor of the main ingredients, making preparations more tasty and appetizing.

In different regions of Hispanic America, the term short broth may vary or be associated with other synonyms, although it is not always exactly the same. Some related terms may be: concentrated broth, reduced broth, or simply stock. However, it is important to note that short broth differs from long broth or simple broth due to its greater concentration and texture.