Chorba

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Chorba
Pileća corba.jpg
A corba from Serbia
Cookbook:Chorba  Chorba

Chorba (Turkish: çorba, pronounced [tʃoɾˈba]), also called shorba (Persian: شوربا‎), 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.

Etymology[edit]

Chorba is derived from the Arabic word شربة shurbah, meaning "soup," which in turn comes from the Semitic root "Š-R-B", meaning "to drink".[citation needed] The Oxford Companion to Food, however, states it is a Persian term from shor ("salty, brackish" and ba ("stew").[1] Compare with "kaduba", kadu (squash) + ba (stew, broth).

Turkey[edit]

There is a wide range for çorba in Turkey. It literally means soup, and based on wided materials. Some popular çorbas include:

Soup name Translation Base
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 to the Janissary corps in the Ottoman army, where Çorbacı (soup man) was the title of the commander of a battalion. It is still common in Turkey to go to a çorbacı after having alcohol, especially to have İşkembe çorbası, because it is widely believed that this soup is very good to interrupt the bad effects of a hangover.

Romania, Moldova, and the Balkans[edit]

In Romanian and Moldovan 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).

Central Asia[edit]

In Kyrgyz and Kazakh cuisine, 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).

The Afghan cuisine variant is known as shorwa, and is a meat and potato stew with bread, eaten out of a communal bowl.

Other variants[edit]

References[edit]

  1. ^ Alan Davidson (21 September 2006). The Oxford Companion to Food. OUP Oxford. pp. 2055–. ISBN 978-0-19-101825-1.