Stock Bases – Rest of the World

Stock Bases – Rest of the World

Italy
Brodo: Clear broth made from beef, poultry, or vegetables.
Fumetto di pesce: Fish stock.
Soffritto: Aromatic base added to broths.

Spain
Caldo de pollo: Chicken stock for soups and paellas.
Fumet de marisco: Shellfish stock.
Caldo gallego: Broth with cabbage, bacon, and potatoes.

Mexico / Latin America
Caldo de res: Beef broth with vegetables.
Pozole: Rich broth with hominy corn, pork, or chicken.
Consomé de pollo: Clear chicken broth, widely used.

Morocco / Maghreb
Couscous broth: With vegetables, chickpeas, and spices.
Harira base: Hearty broth with meat, lentils, and chickpeas.

Turkey / Middle East
Et suyu / Tavuk suyu: Clear meat broth.
Shorba: Rich, often spicy soup or broth.

Russia / Eastern Europe
Borsch: Beef or pork broth with beets.
Ukha: Clear fish broth.
Rassolnik: Sour broth with pickle brine.

Brazil
Caldo de feijão: Black bean broth.
Caldo de peixe: Fish stock for moqueca.
Homemade broth: From meat or poultry, for soups and rice.

Germany / Austria
Rinderbrühe: Clear beef broth.
Gemüsebrühe: Vegetable broth.

United Kingdom / English-speaking world
Stock: General term for broth or stock.
Beef tea: Concentrated beef broth.
Gravy base: Reduced stock for sauces.

West Africa
Meat broth: Used in thick sauces (like mafé).
Dried fish broth: For soups (like okra soup, yassa).
Maggi / Jumbo cube: Common aromatic base.

United States / North America
Chicken / Bone broth: Made from chicken or bones, for soups/sauces.
Gumbo base: Roux + aromatic base.
Clam broth: Clam stock (used in chowder).

Greece
Kotosoupa: Chicken broth (for avgolemono soup).
Psarosoupa: Fish broth with vegetables.

Balkans
Čorba / Supa: Hearty broth, often with paprika.
Begova čorba: Rich chicken broth with cream.

Iran / Caucasus / Central Asia
Abgoosht / Dizi: Meaty, spiced broth with vegetables.
Shurpa: Fatty meat and vegetable broth.

Philippines
Sinigang: Sour tamarind-based broth.
Bulalo: Bone marrow broth with cabbage and corn.

Caribbean / Antilles
Creole broth: Herbs, spices, meat or fish.
Callaloo: Leafy vegetable broth with crab or shrimp.