Chorba
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| Type | Soup or stew |
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 Cookbook: Chorba  Media: Chorba |
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Chorba is one of various kinds of soup or stew found in national cuisines across the Balkans, North Africa, Eastern Europe, Central Asia, South Asia and the Middle East.
Spelling variants[edit]
Chorba is derived from a Persian term شوربا from shor ("salty, brackish") and ba ("stew").[1]
Chorba is also called shorba (Persian: شوربا, Amharic: ሾርባ?), shorwa (Pashto: شوروا), ciorbă (Romanian), shurpa (Russian: шурпа), shorpa (Uyghur: شورپا, шорпа), çorba (Turkish, pronounced [tʃoɾˈba]), shorpo (Kyrgyz: шорпо), and sorpa (Kazakh: сорпа).[citation needed] In South Asia, 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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Bosnian čorba and somun bread
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Bulgarian chorba
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Cooking Kyrgyz shorpo
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Serbian čorba
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Algerian chorba
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China chorba
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See also[edit]
References[edit]
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Wikimedia Commons has media related to Shorpa. |
- ^ Alan Davidson (21 September 2006). The Oxford Companion to Food. OUP Oxford. pp. 2055–. ISBN 978-0-19-101825-1.
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