Chorba

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Chorba is a broad family of soups and stews found in many cuisines—from North Africa and the Middle East to the Balkans, Central Asia, and parts of South Asia. It is usually a warm, comforting dish made by cooking water or broth with ingredients like meat, beans or lentils, vegetables, and herbs. Some versions are light broths, while others are thick, hearty stews. It is commonly served with bread.

Chorba has many names depending on the country, such as shorba, shorwa, čorba, and çorba. The word comes from Ottoman Turkish çorba, borrowed from Persian šōrbā, meaning a salty broth or stew. There are many regional twists: Afghan shorwa, Romanian ciorbă (and borș, a sour version), and the Bulgarian and Serbo-Croatian styles, among others.