Broth (franc. bouillon)
Colloquially we call a low-fat broth, essential broth. In solid form, the broth is a very intense meat concentrate (mostly beef), which is dissolved in the right amount of boiling water.
The broth and broth do not have much nutritional value. However, due to the high content of extracts, they can - especially when consumed frequently - have a negative effect on the body, deepening sclerotic processes in the elderly.