Chorba
 Shorpo being made in a kazan in Kyrgyzstan |
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| Type | Soup or stew |
|---|---|
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This article does not cite any references or sources. (December 2009) |
Chorba (Turkish: çorba, pronounced [tʃoɾˈba]), ciorbă (Romanian: ciorbă, pronounced [ˈt͡ʃorbə]), shurpa (Russian: шурпа, pronounced [ʂurˈpa]), shorpo (Kyrgyz: шорпо, pronounced [ʃorpó]), or sorpa (Kazakh: сорпа, pronounced [su̯ʊrpɑ́]) is one of various kinds of soup or stew found in national cuisines across Eastern Europe, Central Asia, and the Middle East. In South Asia, the term shorba (Urdu: شوربہ, Hindi: शोरबा) simply means gravy. In Xinjiang, China, the soup is known as "Xurpa".
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Etymology [edit]
Chorba is derived from the Arabic word shurbah which comes from the root "Š-R-B", meaning "to drink".
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 | Rumen soup | Rumen of cows |
| Tarhana | Poor households | Grains, yoghurt, legumes, pepper |
| Mercimek çorbası | Lentile soup | Lentils |
| Ezogelin | New Bride | Grains, tomatoes, vegetables |
| Yoğurt/Yayla çorbası | Yoghurt/Summer soup | Yoghurt, vegetables, rice (served cold) |
| Tavuk suyuna çorba | Soup with chicken broth | Chicken, chicken broth bouillon, grains, or legumes |
| Şehriye çorbası | Townsman's 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).
Other variants [edit]
- Chorba (Чорба), a Bulgarian soup (see: Schkembe chorba).
- Ciorbă, a Romanian beef-vegetable soup.
- In Greek cuisine
- In Jewish cuisine, known as tschorba or tchorba.
- In Pakistani and Indian cuisine, known as 'shorba' (any soup or broth).
- In Serbian, Macedonian, and Bosnian cuisine, known as "Čorba" or "Чорба".
- In South India, know as "Shorva" or "Sherva"
See also [edit]
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