Chorba

Chorba from Arabic (شوربه) from the word chareb (شرب, drinked) or shorba is a broad class of stews or rich soups found in national cuisines across the Middle east,Algeria, Central Europe, Eastern Europe, Central Asia, Middle East, Balkans and the Indian subcontinent. It is often prepared with added ingredients but served alone[1] as a broth or with bread.[2]

"Corba" redirects here. For other uses, see CORBA.
Chorba
Bulgarian bean chorba with tomatoes and red peppers.
Alternative namesCiorbă, Shurbah, Shorwa, Čorba, Çorba
TypeSoup or stew
Region or stateBalkans, Central Europe, Eastern Europe, Central Asia, North Africa

Etymology

Chorba, or shorba, is variously derived from the Arabic word shurbah[3][4] meaning 'gravy'[5] or from a Persian term شوربا from shor ("salty, brackish") and ba/ab, آب، ما ("water/stew")[6] or from a hypothetical cognate word common to Arabic and Persian.[7]

Chorba is also called shorba (Arabic: شوربة, Amharic: ሾርባ), sho'rva (Uzbek: шўрва), shorwa (Pashto: شوروا), chorba (Bulgarian: чорба), čorba (Serbo-Croatian), ciorbă (Romanian), shurpa (Russian: шурпа), shorpa (Uighur: شورپا, шорпа), çorba (Turkish), shorpo (Kyrgyz: шорпо) and sorpa (Kazakh: сорпа). In the Indian subcontinent, the term shorba in Hindi (Hindi: शोरबा) simply means gravy. It is a Mughlai dish and it has vegetarian forms such as tomato shorba.

Types

Shorwa is a traditional Afghan dish which is a simple dish which is usually mixed with bread on the dastarkhān.[8] 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.[9] It is commonly served with Afghan bread.[10]

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.[11] It is also has beneficial health effects.[12] It is served hot to stimulate digestion and be effective against colds.[13] There are several types of this dish, such as ciorbă de perișoare, leek soup, Romanian borscht, and borș de burechiușe.

See also

References
  1. "What is Shorba and why is it good for you in winter". Entertainment Times. India. 2019-12-27. Retrieved 2021-05-25.
  2. Roden, Claudia (1974). A Book of Middle Eastern Food. United States: Random House, Inc., New York. p. 109. ISBN 0394-71948-4.
  3. Marks, Gil (2010-11-17). Encyclopedia of Jewish Food. HMH. ISBN 9780544186316.
  4. "What is Shorba and why is it good for you in winter". Entertainment Times. India. 2019-12-27. Retrieved 2021-05-25.
  5. Paniz, Neela (2015-11-05). Indian Slow Cooker. Ebury Publishing. ISBN 9781473528673.
  6. Alan Davidson (21 September 2006). The Oxford Companion to Food. OUP Oxford. pp. 2055–. ISBN 978-0-19-101825-1.
  7. Khan, Abdul Jamil (2006). Urdu/Hindi: An Artificial Divide: African Heritage, Mesopotamian Roots, Indian Culture & Britiah Colonialism. Algora Publishing. ISBN 9780875864396.
  8. Bradnock, Robert W. (1994). South Asian Handbook. Trade & Travel Publications. ISBN 9780844299808.
  9. "Shorwa-E-Tarkari (Meat & Veg Soup)". KitchenRecipes.
  10. "Shorwa-E-Tarkari (Meat & Veg Soup) | Afghan Kitchen Recipes".
  11. "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.
  12. "Supa şi ciorba: scurtă istorie". www.historia.ro (in Romanian). Retrieved 2020-03-17.
  13. "Ce ciorbă preferă să mănânce românii". A1.RO (in Romanian). Retrieved 2020-03-17.
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