Chorba is an extensive collection of rich soups or stews in many Asian, African, and European countries.

Lastest Updated May 27, 2024
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Fact: The name chorba comes from the Turkish Ottoman and Persian languages, meaning “soup.”

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Basic Information

Chorba: Basic Information



Alternative Name(s)

Shorba, shurbah, shorwa, čorba, ciorbă, shurba, shurpa, shorpa, shorpo, sorpa, shurbo

Dish Type

Soups, stews


Main Course, Soup, Appetizer


Lunch, Dinner

Popular Variations

Origin and Region

Chorba: Origin and Region


Commonly suggested origin: the Middle East

Continent’s Region

Commonly suggested origin: the Middle East

Country’s Region


Associated Region

Middle East Map
Ingredients and Preparation

Chorba: Ingredients and Preparation

Main Ingredients

Water or broth, meat, legumes, vegetables, herbs, and spices.

Main Cooking Method

Stewing or simmering

Preparation Process

Cooking the ingredients over low heat for hours
A Deep Dive

Chorba: A Deep Dive

Cultural Significance

Has many variations in major cuisines worldwide




Brothy or stew-like




Various colors, such as white, orange, yellow, etc.

Serving Style

On its own or with added ingredients

Serving Temperature

Typically hot


Bread and rice dishes


On any occasions



Special Diets

Non diet-specific


118 calories, according to data of MyFitnessPal for one serving (78 grams) of chorba frik


  1. South Asia: India, Pakistan, Afghanistan
  2. Central Asia: Uzbekistan, Kazakhstan, Tajikistan, Turkmenistan, Kyrgyzstan
  3. West Asia: Turkey, Lebanon, Iraq East Africa and North
  4. Africa: Algeria, Somalia
  5. Southern Europe: Bosnia and Herzegovina, Moldova, Serbia
  6. Eastern Europe: Romania, Bulgaria, Russia

Popular Similar Dishes

  1. Borscht
  2. Minestrone
  3. Mulligatawny
  4. Goulash
  5. Harira

Popular Dining Area

Local households, restaurants, eateries

Chorba, also known as shorba, is a traditional category of soups or stews in many regions worldwide. Its name was derived from the Turkish Ottoman and Persian word for “soup,” which consists of šōr for “salty” and bā for “stew, gruel.”

Chorba Infographic

Meanwhile, its Arabic name šūrba (or shurba) is a loan from the Persian name, while the Urdu-Hindi name, shorbā, is literally “gravy.”

Countries like Turkey, Iran, and India have multiple chorba recipes, while the cuisines of West Asia, South Asia, Central Asia, Southern Europe, Eastern Europe, North Africa, and East Africa are known for their chorba varieties.

Those variations typically feature water or broth, meat, legumes, vegetables, herbs or spices, and extra ingredients.

The flavor profile of chorba is significantly diverse, depending on the ingredients used, but richness is often the hallmark feature.

People typically serve chorba with bread, but many households in India often pair this rich soup or stew with rice dishes like pulao or biryani.

Continue reading to discover other fascinating facts about chorba, such as common ingredients, well-known variations, and the differences between chorba and soups.

I will also address the pros and cons of chorba, frequently asked questions about the soup or stew category, and similar dishes.

Key Points

  • Chorba refers to various soups and stews in many regions in Asia, Africa, and Europe.
  • Chorba means “soup” or “gravy,” depending on the language.
  • People usually serve chorba with bread.
  • There are many variations of chorba with various ingredients.
  • Chorba is a type of soup, but not all soups are chorba.

Chorba Images

Why Is Chorba Popular in Central Asia?

There are 3 reasons why chorba is a renowned dish in Central Asia, where it is known as sho’rva, sorpa, or shorpo.

  • Culinary influences: Ottoman and Persian cuisines, which are the possible origin of chorba, have a significant impact on Central Asian cooking traditions, such as in Uzbekistan, Kazakhstan, and Tajikistan.
  • Climatic conditions: Central Asia often experiences harsh winters, so hearty, warming dishes like chorba are excellent comfort food.
  • Availability of ingredients: The ingredients used in chorba, such as grains, legumes, vegetables, and meat, are readily available in Central Asia.

What Is Chorba Made of?

Below are the 5 most popular types of ingredients for making chorba; note that many variations have multiple ingredients in the same category.


Chicken, beef, mutton, lamb, fish, meatballs, offal, etc.


Lentils, chickpeas, fava beans, etc.


Tomatoes, onions, spinach, potatoes, corn, garlic, etc.

Herbs or spices:

Parsley, mint, ginger, bay leaves, black pepper, cumin, coriander powder, etc.


Oats, cream, yogurt, nuts, etc.

Based on the main ingredients, there are many well-known chorba varieties worldwide.

What Are the Most Popular Chorba Variations?

There are 12 prominent chorba variations around the world classified in terms of main ingredients and regional popularity. I will introduce you to them in 2 tables.

There are 6 famous versions of chorba based on ingredients, as shown below:

Below are the 6 most renowned regional versions of chorba:

While many types of chorba have a similar appearance to soups, there are several distinctions between the two food categories.

What Are the Differences Between Soup and Chorba?

Chorba stands out from soup in 4 aspects: popularity, consistency, preparation, and serving suggestions.

Pros And Cons of Eating Chorba

Chorba has the following advantages and disadvantages:


  • Nutritional Value:Chorba incorporates various ingredients and, as a result, provides many types of nutrients, such as vitamins, minerals, and proteins.
  • Comfort Food: As chorba is usually served warm and hearty, the hearty soup or stew is the ultimate comfort food, especially during colder months.
  • Versatility:There are many variations of chorba, catering to various preferences and available ingredients.
  • Digestive Aid:The warm broth in chorba helps digestion, and certain ingredients, like ginger or garlic, have digestive benefits.


  • A Time-consuming Dish: Traditional chorba recipes might take hours, especially if the meat needs to be tenderized.
  • Sodium Levels: Certain types of chorba are high in salt and unsuitable to be consumed regularly.
  • Lack of Satiety: Some chorba varieties are not always as filling as solid foods, requiring additional dishes to make a complete meal.

After weighing the pros and cons of chorba, you might still have some questions about the dish. Let’s address them in the FAQs section.

Chorba FAQs

Though chorba is not originally an Indian dish, it is a popular type of soup and stew in this country, where it is called shorba.

Curry uses much thicker and more flavorful gravy than chorba. The former features more spices than the latter.

Yes, plant-based variations of chorba exist in many countries, with legumes, vegetables, and grains or pasta as the main ingredients.

Chorba is usually accompanied by baguettes, lavash, naan, khubz (especially pita), and kesra, depending on the region.

Ingredients like lentils, yogurt, cream, cornstarch, flour, and bread are excellent at thickening chorba.

Adam Sam

Adam Sam

Senior Food and Drink Editor


Food Writer & Recipe Developer, Recipe Tester, Bartender, Cooking-video Maker, Editor In Chief


  • University of Gastronomic Sciences – Pollenzo (Italy) (MA Food Culture, Communication & Marketing)
  • Johnson & Wales University (US) (Baking and Pastry Arts)
  • Professional Bartender at HNAAu School (Vietnam, International Joint Training Program)

Adam Sam, an experienced food writer and recipe developer, is passionate about blending diverse culinary traditions, national dishes, and innovative beverages, showcasing his proficiency in both traditional and modern recipe testing.

As the Editor-in-Chief, he elevates culinary content from street food to fine dining, focusing on Western cuisine and types of drinks at, and is professional in creating engaging cooking videos that simplify complex dishes and ingredients.

His passion for food is evident in his writing, where he uniquely merges various cultures, traditions, and contemporary trends, skillfully combining classic recipes with modern cooking methods.

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