 Bulgarian bean chorba with tomatoes and red peppers. | |
| Alternative names | Ciorbă, shurbah, shorwa, čorba, çorba |
|---|---|
| Type | Soup or stew |
| Region or state | Balkans, Central Europe, Eastern Europe, Central Asia, North Africa, Arabia |
| Main ingredients | Water, meat, beans، vegetables and legumes |
Chorba (/ˈtʃɔːrbə/ CHOR-bə; Turkish: [tʃɔɾˈba]) or shorba (/ˈʃɔːrbə/ SHOR-bə; Azerbaijani: [ʃoɾˈbɑ]) is a broad class of stews or rich soups found in national cuisines across the Middle East, Maghreb, Iran, Turkey, Southeast Europe, Central Asia, East Africa and South Asia. It is often prepared with added ingredients but served alone as a broth or with bread.
Etymology
The word chorba in English and in many Balkan languages is a loan from the Ottoman Turkish چوربا çorba, which itself is a loan from Persian شوربا 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 شور šōr meaning 'salty, brackish' and با bā meaning 'stew, gruel, spoon-meat'. The former is from Parthian 𐫢𐫇𐫡 šōr meaning 'salty', and the latter from Middle Persian *-bāg meaning 'gruel, spoon-meat'.
The etymology can be definitively tied to Persian through the cognate شورباج šōrabāj; in modern Persian, while شوربا šōrbā evolved to mean 'broth, stew', شورباج šōrabāj simply means 'soup'. It is typical for Middle Persian word-final 𐭪 g to either change to ج j or to be dropped altogether in Modern Persian.
The dialectal Arabic word شوربة šūrba or شربة šurba is also a loan from Persian and cannot be etymologically tied to شرب šariba meaning 'to drink'. That said, it is highly likely that phono-semantic matching occurred during the loaning of the word into Arabic, which would explain the orthographical difference.
Chorba is also called shorba (Amharic: ሾርባ), sho'rva (Uzbek: шўрва), shorwa (Pashto: شوروا), chorba (Bulgarian: чорба), čorba (Serbo-Croatian Cyrillic: чорба), shurbad (Somali), ciorbă (Romanian), shurpa (Russian: шурпа), shorpa (Uyghur: شورپا / шорпа), çorba (Turkish), shorpo (Kyrgyz: шорпо) and sorpa (Kazakh: сорпа). In the Indian subcontinent, the term shorbā in Urdu-Hindi (شوربہ / 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. 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. It is commonly served with Afghan bread.
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. 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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Traditional Afghan shorwa
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Algerian chorba
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Bosnian begova čorba and somun bread
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Bulgarian Kurban chorba
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Kyrgyz shorpo
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Serbian chicken čorba
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Romanian ciorbă
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Algerian chorba frik
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See also
Notes
- From Ottoman Turkish چوربا çorba.
- From Persian شوربا shōrbā [ʃoːɾˈbɑː], Iranian Persian: shurbā [ʃuːɹˈbɒː]
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.
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