Chorba is a soup enjoyed in the Middle East, Eurasia, and Afro-Eurasia, with similar variations in different countries. The soup contains meat, vegetables, and spices, and is known by different names. Lamb is a popular meat ingredient, and vegetables such as tomatoes, carrots, and potatoes are commonly used. Spices such as ginger, turmeric, and saffron give the soup a unique flavor. Chorba is enjoyed on ordinary days and during Ramadan.
Chorba is a type of soup that is eaten in the Middle East, Eurasia and Afro-Eurasia as some countries in these regions have similar traditions, especially when it comes to food. Some people say that the dish resembles a minestrone soup, as both contain meats, vegetables and spices as the main ingredients. The soup can be enjoyed on its own or with a piece of bread on the side.
The Turkish language can be credited with giving the dish the name “chorba,” but the soup is also called different, but similar names, such as “sorpa” for Kazakhs, “shurpa” for Russians, and “shorpo” for Kyrgyz . The soup is also known as “ciorba” in Romania. The Turkish origin of the dish’s name may have been a by-product of the Ottoman Empire, when the Turks controlled many regions in Asia, Africa, and Europe and influenced their culture and cuisine as a result. It is likely that the Turks cooked chorba during their stay in a particular area, and locals who tasted the dish started imitating it. It also helped that during these times, countries had less strict policies on geographic borders and that migrants could easily cross borders, bringing a new dish with them.
One of the favorite meat ingredients included in the chorba would be lamb as it gives the dish a very unique flavour, but other meats such as beef, pork and chicken can also be used, sometimes in combination. To make the soup more flavorful, some cooks boil a separate amount of meat in a little water to make a stock; others boil meat and vegetables together, along with onion and garlic for flavor. Some cooks suggest not adding salt while the meat is softening, as salt can make the meat tough.
The vegetables in a chorba are very varied, but some ingredients such as tomatoes, carrots, potatoes and turnips are almost always included. Other vegetables that can be used are zucchini, parsley and cilantro. To make the soup hotter and thicker, beans such as chickpeas, peas, and red kidney beans can be added to the pot, although some Europeans use pasta to thicken the soup.
Aside from the usual garlic, onion, salt and pepper, an assortment of spices give the chorba a very unique flavour. These spices can include ginger, turmeric and saffron. Mint and lime juice can also be used, as well as a little cayenne pepper to give more heat to the dish. A bowl of chorba can be enjoyed on ordinary days, but many Islamic regions eat the dish as part of the celebration of Islam’s holy month, Ramadan, probably at the end of the fasting season.
Protect your devices with Threat Protection by NordVPN
