Chorba
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| Type | Soup or stew |
|---|---|
Chorba is one of various kinds of soup or stew found in national cuisines across the Balkans, North Africa, Central Europe, Eastern Europe, Central Asia, Middle East and the Indian subcontinent.
Spelling variants[edit]
Chorba or shorba is variously derived from the Arabic word[1] meaning gravy,[2] or from a Persian term شوربا from shor ("salty, brackish") and ba/ab, آب، ما ("water/stew"),[3] or from a hypothetical cognate word common to Persian and Arabic.[4]
Chorba is also called shorba (Persian: شوربا, Arabic: شوربة, Amharic: ሾርባ), shorwa (Pashto: شوروا), ciorbă (Romanian), shurpa (Russian: шурпа), shorpa (Uyghur: شورپا, USY: шорпа), çorba (Turkish, pronounced [tʃoɾˈba]), shorpo (Kyrgyz: шорпо), and sorpa (Kazakh: сорпа).[citation needed] In the Indian subcontinent, the term shorba in Hindi (Hindi: शोरबा) simply means gravy, while in Urdu (Urdu: شوربہ) it may mean either gravy or soup.[citation needed]
Varieties[edit]
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See also[edit]
References[edit]
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Wikimedia Commons has media related to Shorpa. |
- ^ Marks, Gil (2010-11-17). Encyclopedia of Jewish Food. HMH. ISBN 9780544186316.
- ^ Paniz, Neela (2015-11-05). Indian Slow Cooker. Ebury Publishing. ISBN 9781473528673.
- ^ Alan Davidson (21 September 2006). The Oxford Companion to Food. OUP Oxford. pp. 2055–. ISBN 978-0-19-101825-1.
- ^ Khan, Abdul Jamil (2006). Urdu/Hindi: An Artificial Divide: African Heritage, Mesopotamian Roots, Indian Culture & Britiah Colonialism. Algora Publishing. ISBN 9780875864396.
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