ETYM AS. broth; akin to Old High Germ. brod, brot; cf. Irish broth, Gael. brot. Related to Brewis, Brew.
1. A thin soup of meat or fish or vegetable stock.
2. Liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces; SYN. stock.
ETYM Prov. Eng. burgood yeast, perh. from W. burym yeast + cawl cabbage, gruel.
1. A gathering at which burgoo stew is served.
2. Thick spicy stew of whatever meat and whatever vegetables are available; southern United States.
soup / suːp /
soup je nebrojiva imenica
ETYM French soupe, Old Fren. sope, supe, soupe, perhaps originally, a piece of bread; probably of Teutonic origin; cf. Dutch sop sop, German suppe soup. Related to Sop something dipped in a liquid, and cf. Supper.
1. Liquid food especially of meat or fish or vegetable stock often containing pieces of solid food.
2. (Informal) An unfortunate situation.
3. (Informal) Any composition having a consistency suggestive of soup.
ETYM Old Eng. hovel, hovil, prob. a dim. from AS. hof house; akin to Dutch and German hof court, yard, Icel. hof temple; cf. Prov. Eng. hove to take shelter, heuf shelter, home.
Small crude dwelling; SYN. hut, hutch, shack, shanty.