Chorba
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Chorba (Turkish: çorba, pronounced [tʃoɾˈba]), ciorbă (Romanian: ciorbă, pronounced [ˈt͡ʃorbə]), shurpa (Russian: шурпа [ʂurˈpa]), shorpo (Kyrgyz: шорпо [ʃorpó]), or sorpa (Kazakh: сорпа [su̯ʊrpɑ́]) is one of various kinds of soup or stew found in national cuisines across Middle East. In the South Asia the term shorba (Hindi: शोरबा, Urdu: شوربہ) simply means gravy.
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[edit] Etymology
Chorba is derived from the Arabic word "Shorba" of which origin comes from the root "Š-R-B" means "to drink".
[edit] Romania and Balkans
In Romanian cuisine, "ciorbă" is a thick soup (distinct from a stew) coming in a large array of variants and combinations of vegetables and meat. The most popular are "ciorbă de burtă" tripe soup and "ciorbă de fasole" bean soup.
[edit] Central Asia
In Kyrgyz and Kazakh respectively, shorpo and sorpa may refer to any broth. A typical shorpo is made by boiling sheep parts.
Other regional varieties include çorba (Turkmen), and shurbo or shurpo (Tajik).
[edit] Other
- Chorba (Чорба), a Bulgarian soup; see, e.g., Schkembe chorba
- Ciorbă, a Romanian beef-vegetable soup
- In Greek cuisine
- In Jewish cuisine as tschorba or tchorba
- In Indian and Pakistani cuisine as 'shorba' (any soup or broth).
- In Serbian cuisine, Macedonian cuisine and Bosnian cuisine: "Čorba" or "Чорба"
