Chorba
| Chorba | |
|---|---|
|
A čorba from Serbia | |
| Type | Soup or stew |
 Cookbook:Chorba  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
Chorba is derived from the Semitic root "Š-R-B", meaning "to drink". 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
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, vegetables |
| 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
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
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
- Chorba (Чорба), a Bulgarian soup (see: Schkembe chorba).
- Ciorbă, a Romanian beef and vegetable soup.
- In Greek cuisine
- In Jewish cuisine, known as tschorba or tchorba.
- In South Asian cuisine, known as shorba (any soup or broth).
- In South Indian cuisine, known as "Shorva" or "Sherva".
- In Serbian, Macedonian, and Bosnian cuisine, known as "Čorba" or "Чорба".
- In Algerian cuisine, Chorba Beida / Shorba Baidha is a 'White soup' most often consumed during Ramadan.
See also
References
- ↑ Alan Davidson (21 September 2006). The Oxford Companion to Food. OUP Oxford. pp. 2055–. ISBN 978-0-19-101825-1.