broth (n.)

also *bhreuə-, *bhreəu-, Proto-Indo-European root meaning "to boil, bubble, effervesce, burn," with derivatives referring to cooking and brewing.

It forms all or part of: barm; barmy; bourn (n.1) "small stream;" braise; bratwurst; brawn; brawny; braze (v.1) "to expose to the action of fire;" brazier; Brazil; bread; breed; brew; broth; broil (v.2) "to quarrel, brawl;" brood; effervesce; effervescence; effervescent; embroil; ferment; fervent; fervid; fervor; imbroglio.

It is the hypothetical source of/evidence for its existence is provided by: Sanskrit bhurnih "violent, passionate;" Greek phrear "well, spring, cistern;" Latin fervere "to boil, foam," Thracian Greek brytos "fermented liquor made from barley;" Russian bruja "current;" Old Irish bruth "heat;" Old English breowan "to brew," beorma "yeast;" Old High German brato "roast meat."

Scottish dish of boiling milk, liquid in which meat has been broiled, seasoning, etc., poured over oatmeal or barley meal, 1650s, Scottish, earlier browes, from Old French broez, nominative of broet (13c.) "stew, soup made from meat broth," diminutive of breu, from Medieval Latin brodium, from Old High German brod "broth" (see broth). Athol brose (1801) was "honey and whisky mixed together in equal parts," taken as a cure for hoarseness or sore throat.