Chorba

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Shorpo being made in a kazan in Kyrgyzstan

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 (Hindi: शोरबा, Urdu: شوربہ) simply means gravy.

Etymology

Chorba is derived from the Arabic word "Shorba" of which origin comes from the root "Š-R-B" means "to drink".

Turkey

There is a wide range for Çorba in Turkey. It literally means soup, and based on wided materials. Some popular çorbas include:

It is also common in Turkey to go to "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

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

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

• 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 Indian and Pakistani cuisine, known as 'shorba' (any soup or broth).
• In Serbian, Macedonian, and Bosnian cuisine, known as "Čorba" or "Чорба".

See also

• Ciorbă
• Çorbaci

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