Chorba
 Bulgarian bean chorba with tomatoes and red peppers. | |
| Alternative names | Ciorbă, shurbah, shorwa, čorba, çorba |
|---|---|
| Type | Soup or stew |
| Region or state | Algeria, Balkans, Central Europe, Eastern Europe, Southeast Europe, Central Asia, North Africa, Arabia |
| Main ingredients | Water, meat, beans، vegetables and legumes |
Chorba, (/ˈtʃɔːrbə/ CHOR-bə; Turkish: [tʃɔɾˈba]Category:Pages with Turkish IPA)[a] shorwa, shurba, shurpa, shurbah or shorba (/ˈʃɔːrbə/ SHOR-bə)[b] is a broad class of stews or rich soups found in national cuisines across North Africa, The Middle East, Iran, Turkey, Southeast Europe, Central Asia, East Africa and South Asia. It is often prepared with added ingredients but is also served alone[1] as a broth or with bread.[2]
Etymology
 | This section needs additional citations for verification. (December 2025) |
The word chorba in English and in many Balkan languages is a loan from the Ottoman Turkish چورباCategory:Articles containing Ottoman Turkish (1500-1928)-language text çorba, which itself is a loan from Persian شورباCategory:Articles containing Persian-language text šōrbā. The spelling shorba could be a direct loan into English from Persian or through a Central or South Asian intermediary.
The word is ultimately a compound of شورCategory:Articles containing Persian-language text šōr meaning 'salty, brackish' and باCategory:Articles containing Persian-language text bā meaning 'stew, gruel, spoon-meat'.[3] The former is from Parthian 𐫢𐫇𐫡Category:Articles containing Parthian-language text šōr meaning 'salty', and the latter from Middle Persian *-bāgCategory:Articles containing Middle Persian-language text meaning 'gruel, spoon-meat'.
The etymology can be definitively tied to Persian through the cognate شورباجCategory:Articles containing Persian-language text šōrabāj; in modern Persian, while شورباCategory:Articles containing Persian-language text šōrbā evolved to mean 'broth, stew', شورباجCategory:Articles containing Persian-language text šōrabāj simply means 'soup'.[4] It is typical for Middle Persian word-final 𐭪Category:Articles containing Middle Persian-language text g to either change to جCategory:Articles containing Persian-language text j or to be dropped altogether in Modern Persian.
The dialectal Arabic word شوربةCategory:Articles containing Arabic-language text šūrba also a loan from Persian while شربةCategory:Articles containing Arabic-language text šurba is a phono-semantic matching that occurred during the loaning of the word into Arabic and is etymologically tied to شربCategory:Articles containing Arabic-language text šariba meaning 'to drink'.
Chorba is also called shorba (Amharic: ሾርባCategory:Articles containing Amharic-language text), sho'rva (Uzbek: шўрваCategory:Articles containing Uzbek-language text), shorwa (Pashto: شورواCategory:Articles containing Pashto-language text), chorba (Bulgarian: чорбаCategory:Articles containing Bulgarian-language text), čorbaCategory:Articles containing Serbo-Croatian-language text (Serbo-Croatian Cyrillic: чорбаCategory:Articles containing Serbo-Croatian-language textCategory:Pages using Lang-xx templates), shurbad (Somali), ciorbăCategory:Articles containing Romanian-language text (Romanian), shurpa (Russian: шурпаCategory:Articles containing Russian-language text), shorpa (Uyghur: شورپاCategory:Articles containing Uyghur-language text / шорпаCategory:Articles containing Uyghur-language text), çorbaCategory:Articles containing Turkish-language text (Turkish), shorpo (Kyrgyz: шорпоCategory:Articles containing Kyrgyz-language text), sorpa (Kazakh: сорпаCategory:Articles containing Kazakh-language text)Category:All articles with unsourced statementsCategory:Articles with unsourced statements from July 2015[citation needed] and shorba in (Hindustani: شوربہCategory:Articles containing Urdu-language text / शोरबाCategory:Articles containing Hindi-language text). In the Indian subcontinent, the term shirwā is commonly used to mean gravy. It is a Mughlai dish and it also has vegetarian forms.
Types
Shorwa is a traditional Afghan dish which is a simple dish which is usually mixed with bread on the dastarkhān.[5] It is a long process and a pressure-cooker is usually used, as it reduces the process to 2 hours. The main ingredients for shorwa are potatoes, beans and meat.[6] It is commonly served with Afghan bread.[7]
Ciorbă, as called in Moldova and Romania, consists of various vegetables, meat and herbs. Borș is a sour soup that is used in the Moldova region.[8] There are several types of this dish, such as ciorbă de perișoare, leek soup, Romanian borscht, and borș de burechiușe.
Gallery
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See also
Notes
References
- ↑ "What is Shorba and why is it good for you in winter". Entertainment Times. India. 2019-12-27. Retrieved 2021-05-25.
- ↑ Roden, Claudia (1974). A Book of Middle Eastern Food. United States: Random House, Inc., New York. p. 109. ISBN 0394-71948-4.
- ↑ "A Comprehensive Persian-English Dictionary, Including the Arabic Words and Phrases to be Met with in Persian Literature". dsal.uchicago.ed. January 23, 2023. Retrieved 2023-01-23.
- ↑ "A Comprehensive Persian-English Dictionary, Including the Arabic Words and Phrases to be Met with in Persian Literature". dsal.uchicago.ed. January 23, 2023. Retrieved 2023-01-23.
- ↑ Bradnock, Robert W. (1994). South Asian Handbook. Trade & Travel Publications. ISBN 9780844299808.
- ↑ "Shorwa-E-Tarkari (Meat & Veg Soup)". KitchenRecipes.
- ↑ "Shorwa-E-Tarkari (Meat & Veg Soup) | Afghan Kitchen Recipes".
- ↑ "Teorii de istorie culinară care ne dezamăgesc: borşul şi mujdeiul, singurele alimente cu adevărat româneşti. Micii inventaţi de Cocoşatu' – un mit urban". adevarul.ro. July 30, 2015. Retrieved 2020-03-17.
