broth / brew
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broth
A liquid in which foods such as meat, fish, or vegetables have been cooked, pickled, or left to steep, and which has taken on their flavor. It often serves as a base for sauces or soups.
Gießen Sie den Sud vom Gulasch durch ein Sieb, um eine feine Soße zu erhalten.
Pour the broth from the goulash through a sieve to get a smooth sauce.
The noun 'der Sud' (broth/brew) is closely related to the old German verb 'sieden' (to boil vigorously or simmer). A 'Sud' is therefore the result of a cooking or steeping process.
Der Tee muss fünf Minuten im heißen Wasser sieden.
The tea has to steep in the hot water for five minutes.
If you read words like 'Brauerei' (brewery), 'Hopfen' (hops), 'Malz' (malt), or 'Bier' (beer) in connection with 'Sud' (brew), it always refers to the liquid used in brewing beer. In a normal cooking context, these terms are absent.
Nach dem Kochen wird der Sud abgekühlt und die Hefe zugegeben.
After boiling, the brew is cooled and the yeast is added.
In cooking, a 'Sud' (broth) is often 'angesetzt' (prepared). Food is left to 'ziehen' (steep) or 'kochen' (cook) in it. Afterward, the broth is often 'abgegossen' (poured off) or 'verwendet' (used) as a base for a sauce.
Für die Soße habe ich den Sud des Bratens verwendet.
I used the broth from the roast for the sauce.
juice / power
'der Saft' and 'der Sud' can both be a flavorful liquid from food. 'Saft' forms when liquid comes out of meat, fish, or vegetables during cooking or roasting. 'Sud' is the liquid in which something has been cooked, pickled, or left to steep. It has absorbed the flavor of the ingredients. The words can seem similar in recipes. 'Saft' is more natural when the liquid comes from the food itself, and 'Sud' when the food is in a liquid or has been cooked in one.
Nach dem Kochen gießt sie den Sud nicht weg, sondern nutzt ihn für die Suppe.
After cooking, she does not pour away the broth, but uses it for the soup.
Der Saft vom Gemüse bleibt in der Pfanne und macht die Soße kräftiger.
The juice from the vegetables stays in the pan and makes the sauce richer.