Chorba

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 waiting to 2 hours. The main ingredients for Shorwa are potatoes, beans and meat.
• Ciorbă is a name used to refer to Chorba used in Moldavia and Romania consisting of various vegetables and meat and lovage is usually used. borș is a sour soup that is used in the Moldavia region. It is also has beneficial health effects. It is served hot to stimulate digestion and be effective against colds. There are several types of this dish such as: ciorbă de perișoare, leek soup, Romanian borscht, borș de burechiușe.

Spelling variants

Chorba, shorba is variously derived from the Arabic word meaning gravy or from a Persian term شوربا from shor ("salty, brackish") and ba/ab, آب، ما ("water/stew") or from a hypothetical cognate word common to Arabic and Persian. Shorwa means "soup" in Persian/Pashto.

Chorba is also called shorba (Persian: شوربا‎, Arabic: شوربة‎, Amharic: ሾርባ), sho'rva (Uzbek: шўрва), shorwa (Pashto: شوروا‎), ciorbă (Romanian), shurpa (Russian: шурпа), shorpa (Uyghur: شورپا‎, USY: шорпа), çorba (Turkish, Turkmen pronounced), 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.