Chorba (/ˈtʃɔːrbə/ CHOR-bə; Turkish: [tʃɔɾˈba])[a] or shorba (/ˈʃɔːrbə/ SHOR-bə; Azerbaijani: [ʃoɾˈbɑ])[b] is a broad class of stews or rich soups found in national cuisines across the Middle East, Algeria, Maghreb, 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
The word chorba in English and in many Balkan languages is a loan from the Ottoman Turkish چوربا
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, which itself is a loan from Persian شوربا
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. 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
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meaning 'salty, brackish' and با
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meaning 'stew, gruel, spoon-meat'.[3] The former is from Parthian 𐫢𐫇𐫡
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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
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- in modern Persian, while شوربا
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evolved to mean 'broth, stew', شورباج
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simply means 'soup'.[4] It is typical for Middle Persian word-final 𐭪
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to either change to ج
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or to be dropped altogether in Modern Persian.
The dialectal Arabic word شوربة
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or شربة
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is also a loan from Persian and cannot be etymologically tied to شرب
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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
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(Amharic: ሾርባ),
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(Uzbek: шўрва),
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(Pashto: شوروا),
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(Bulgarian: чорба), čorba (Serbo-Croatian Cyrillic: чорба),
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(Somali), ciorbă (Romanian),
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(Russian: шурпа),
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(Uyghur: شورپا / шорпа), çorba (Turkish),
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(Kyrgyz: шорпо),
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(Kazakh: сорпа)[citation needed] and shorba in (Hindustani: شوربہ / शोरबा). In the Indian subcontinent, the term
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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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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
See also
Notes
- ^ From Ottoman Turkish چوربا
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.
- ^ From Persian شوربا
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[ʃoːɾˈbɑː], Iranian Persian:
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[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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