Ciorbă
From Wikipedia, the free encyclopedia
 A bowl of ciorbă. |
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| Origin | |
|---|---|
| Place of origin | Romania |
| Details | |
| Course | Entrée Main course |
| Main ingredient(s) | Water, vegetables, borş, spices |
| Variations | with meat, fish, liver |
Ciorbă (Romanian pronunciation: [ˈt͡ʃorbə]), from Persian, via the Turkish word çorba is a general Romanian word describing [1] sour soups consisting of various vegetables and meat. Most Romanians differentiate between "supă" (soup) and "ciorbă" by the fact that soup has no added acid and is most of the times clear (there's only one exception), while ciorbă may contain a wide variety of sour ingredients, usually lemons, borş or "zeamă de varză acră" (Sauerkraut juice). In Moldova the word borş seems soup.[2]. Lovage is a frequent addition.
Different types of ciorbă include:
- Ciorbă de burtă (tripe soup)
- Ciorbă de cartofi (potatoes soup)
- ciorbă de ciocănele (soup from pig legs)
- Ciorbă de perişoare (meatball soup)
- Ciorbă de peste (fish soup)
- Ciorbă de praz (Leek soup)
- Ciorbă de pui (chicken soup)
- Ciorbă de oase (bones soup)
- Ciorbă de sfeclă (Romanian borscht)
- Ciorbă de vacuţa (beef soup)
- Borş de burechiuşe
[edit] See also
[edit] References
| This article is part of the series |
 Romanian cuisine |
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