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Chorba ( ; ) or shorba ( ) is a broad class of or rich 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 as a broth or with bread.
The word is ultimately a compound of شور meaning 'salty, brackish' and با meaning 'stew, gruel, spoon-meat'. The former is from Parthian 𐫢𐫇𐫡 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 ; in modern Persian, while شوربا evolved to mean 'broth, stew', شورباج simply means 'soup'. It is typical for Middle Persian word-final 𐭪 to either change to ج or to be dropped altogether in Modern Persian.
The dialectal Arabic word شوربة or شربة is also a loan from Persian and cannot be etymologically tied to شرب 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 (), (), (), (), čorba (чорба), (Somali language), ciorbă (Romanian), (), ( / шорпа), çorba (Turkish language), (), () and shorba in (Hindustani: / शोरबा). In the Indian subcontinent, the term is commonly used to mean gravy. It is a Mughlai cuisine dish and it also has vegetarian forms..
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, Borscht, and borș de burechiușe.
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