Stock (food)

thumb|upright=1.1|Broth prepared from meat and vegetablesthumb|Beef broth being cooked

thumb|Some common brands of packaged instant dashi

Fårikål () is a traditional Norwegian dish and the country's national dish. It consists of pieces of mutton with bone, cabbage, whole black pepper, and occasionally a little wheat flour, cooked for several hours in a casserole, traditionally served with potatoes boiled in their skins. The dish is typically prepared in early autumn, and over 70% of the Norwegian population reports eating the dish at least once during this time period.

flavoured liquid foodstuff

Peruvian dish

Cawl () is a Welsh dish. In modern Welsh, the word is used for any soup or broth; in English, it refers to a traditional Welsh soup, usually called () in Welsh. Historically, ingredients tended to vary, but the most common recipes are lamb or beef with leeks, potatoes, swedes, carrots and other seasonal vegetables. Cawl is recognised as a national dish of Wales.

Rosół () is a traditional Polish soup based primarily on meat broth. Its most popular variety is the rosół z kury, or clear chicken soup. It is commonly served with capellini pasta (polish makaron nitki). A vegetarian version can be made, substituting meat with oil or butter.

Scottish soup of barley, lamb, mutton or beef, root vegetables, and dried pulses

stock that is repeatedly reused

popular chicken soup of Portuguese and Brazilian cuisine