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|Type||Soup or stew|
Chorba (Turkish: çorba, pronounced [tʃoɾˈba]), also called shorba (Persian: شوربا), (Amharic: ሾርባ?), shorwa (Pashto: شوروا), ciorbă (Romanian: ciorbă), shurpa (Russian: шурпа), shorpa (Uyghur: شورپا), shorpo (Kyrgyz: шорпо), and sorpa (Kazakh: сорпа), is one of various kinds of soup or stew found in national cuisines across the Balkans, Eastern Europe, Central Asia, and the Middle East. In South Asia, the term shorba (Urdu: شوربہ, Hindi: शोरबा) simply means gravy.
Chorba is derived from the Semitic root "Š-R-B", meaning "to drink". The Oxford Companion to Food, however, states it is a Persian term from shor ("salty, brackish") and ba ("stew"). Compare with "kaduba", kadu (squash) + ba (stew, broth).
There is a wide range for çorba in Turkey. It literally means soup, and based on wided materials. Some popular çorbas include:
|İşkembe çorbası||Tripe soup||Rumen of cows|
|Tarhana||Poor households||Grains, yoghurt, legumes, pepper|
|Mercimek çorbası||Lentil soup||Lentils|
|Ezogelin||New Bride||Grains, tomatoes, vegetables|
|Yoğurt/Yayla çorbası||Yoghurt/Highland soup||Yoghurt, vegetables, rice (served cold)|
|Tavuk suyuna çorba||Soup with chicken broth||Chicken, chicken broth bouillon, grains, or legumes|
|Şehriye çorbası||Orzo soup||Grains, chicken, tomatoes|
Eating soup together was highly important symbolically in the Ottoman army, where Çorbacı (soup man) was the title of the commander of a battalion. It is common in Turkey to go to a çorbacı (restaurant specialized on soups) after having alcohol, especially to have İşkembe çorbası, because it is widely believed that this soup is good to remove the bad effects of a hangover.
Romania, Moldova, and the Balkans
In Romanian and Moldovan cuisine, ciorbă is a thick soup (distinct from a stew) with a large array of variants and combinations of meat and vegetables. The most popular are ciorbă de burtă (tripe soup) and ciorbă de fasole (bean soup).
- Chorba (Чорба), a Bulgarian soup (see: Schkembe chorba).
- Ciorbă, a Romanian beef and vegetable soup.
- In Greek cuisine
- In Jewish cuisine, known as tschorba or tchorba.
- In South Asian cuisine, known as shorba (any soup or broth).
- In South Indian cuisine, known as "Shorva" or "Sherva".
- In Serbian, Macedonian, and Bosnian cuisine, known as "Čorba" or "Чорба".
- In Algerian cuisine, Chorba Beida / Shorba Baidha is a 'White soup' most often consumed during Ramadan.