Chorba

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Chorba
Pileća corba.jpg
A čorba from Serbia
Type Soup or stew
Cookbook: Chorba  Media: Chorba
A close-up view of a chorba

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.

Etymology[edit]

Chorba is derived 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 is based on a wide selection of ingredients. 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 Lentil, tomato paste, dried mint, semolina
Yoğurt/Yayla çorbası Yoghurt/Highland soup Yoghurt, chickpeas, rice
Tavuk suyuna çorba Soup with chicken broth Chicken, chicken broth bouillon, pasta (vermicelli), or rice
Şehriye çorbası Orzo soup Pasta, chicken meat or broth, tomato paste or lemon and egg sauce

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[edit]

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).

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).

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

Other variants[edit]

Bulgarian Chorba

See also[edit]

References[edit]

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