Chorba

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Chorba soup - shurpa in the European style

Chorba soup is a hot dish, similar to shurpa, which is served on the first meal. It is the state name of almost all the peoples of Eastern Europe. There are a lot of options for making this dish, but its base certainly consists of vegetables and a huge amount of different fragrant greens. The dish can be prepared either with meat or vegetarian. In any case, its calorie content will be very small (within 100 kcal). Let's look at step by step and with photos how to prepare chorba in different versions.

Serbian fish soup chorba

Fish čorba is a delicious and delicious Serbian soup made from pike perch or catfish. In our homeland it is usually prepared from cod.

Bell pepper - two (of different colors - for beauty);
Lemon and carrot - one each;
One onion (huge size);
Celery - several sticks;
Cod carcass (without head) – 1.5 kg;
Wheat flour - two huge spoons;
Lots of greenery - for design;
Sweet paprika (ground) – 100 g;
Thyme, pepper, garlic, salt;
Vegetable oil.

Step-by-step manufacturing scheme:

First you need to fillet the cod, then cut it into large pieces. Add a little salt, pepper and lemon juice. This gives the fish a unique taste, and its pieces under the influence of lemon juice will not fall apart in the soup;
Cook broth from bones, ridges and skin. The Serbian version of this dish is little water, but a huge amount of fish. Therefore, there is no need to cook a giant container of broth;
Cut all vegetables into small cubes;
This soup can be prepared either in a deep frying pan or in a large saucepan. Heat a small amount of vegetable oil, add finely chopped onion, and salt it well. He must give back the juice. With this procedure, the butter will foam and entwine all the pieces;
Add celery and carrot cubes, simmer them a little and then add multi-colored bell peppers to these vegetables;
Separately, in a small frying pan in a small amount of vegetable oil, fry the flour and then add paprika to it, carefully knead and heat. This is the base for our soup, its taste and color directly depend on it;
Pour the colorful mass from a small frying pan into a huge main container, strain the fish broth into it and squeeze out lemon juice, which will give the chorba a pleasant sour taste and prevent the fish from falling apart. Bring mixture to a boil;
Place fish pieces into the broth and drown them, sprinkle with chopped herbs and garlic (to your taste), salt and add a pinch of dried thyme. Stir everything carefully;
Place the container on high heat and cook for 10 minutes, then turn off the gas and let the dish brew for half an hour or a little more. This is a fundamental procedure on which the softness and beautiful color of the fish depends;
This culinary masterpiece is served with lemon. It comes out thick and can be a second fish dish in the Russian version.

Bulgarian chorba

Shkembe chorba is a common Bulgarian rich food made from beef tripe, which has many similar recipes in Russian, Romanian and Moldavian cuisine.

Flour – 4 huge spoons;
Beef tripe – 750-800 g;
Garlic – 5 small cloves;
Three testicles;
Cayenne pepper - one small spoon;
Yogurt – 200 ml;
Salt - to taste;
Vegetable oil – 3-4 huge spoons;
Wine vinegar – 5 tablespoons.

The manufacturing process is as follows:

We wash the tripe and soak it in water for about an hour. Then we cut it into huge pieces, put it in a saucepan and cook for three hours, remembering to add water (our product must be completely covered with it). About 20 minutes before the end of cooking, add salt and test for readiness before turning off the gas;
We take out the boiled product and let it cool. We also let the broth cool and later collect all the fat from above;
Cut the tripe into small pieces and place in low-fat broth;
Separately in a container, mix eggs, flour and yogurt until smooth;
Add one or two ladles of chilled broth to the mixture in a thin stream (without ceasing to stir). It looks like a pancake batter, which is added to the tripe broth. Place on medium flame and cook for a couple of minutes, without bringing to a boil (the egg does not have to curl);
Heat the vegetable oil in a frying pan and add paprika, be sure to stir so that there are no lumps;
Next, pour this mass into the pan for our dish, stir and cook for another 2-3 minutes;
Add a mixture of garlic (passed through a garlic press) and wine vinegar to the finished soup. Add cayenne pepper if desired. The dish is sprinkled with tripe, very finely chopped.

Turkish version

This is a recipe for chorba soup from Turkey, but adapted in a Ukrainian way.

Ingredients for a four-liter saucepan:

Reddish lentils – 420-450 g;
Carrots and onions - one each;
Beef ribs – 350-400 g;
Medium tomatoes – 2-3 pieces;
Paprika, red pepper, bay leaf, salt - to taste;
Vegetable oil.

{Instructions} for cooking are as follows:

Put the ribs to cook in a saucepan, add salt and put two bay leaves in the water;
Cook the ribs until the meat just begins to separate from the bones - about 1.5 hours. It is better to take ribs with meat so that they do not have a huge amount of fat;
Fry the onion in a frying pan, grate the carrots on a grater with large holes, chop the tomatoes and add it all to the onion. Simmer until the tomatoes become like tomato porridge;
Remove the perfectly cooked ribs from the container, fish out and discard the bay leaf. Wash the lentils using a colander and add to a saucepan with beef broth, add here and there 2/3 of a large spoon of paprika and pepper;
After the liquid boils, cook for about 15 minutes. Later, add the frying from the frying pan into the container and let it all boil. Remove the meat from the ribs and cut them into small cubes;
Put the meat into the soup, without forgetting to stir, and cook for about 7 minutes. Turkish chorba is ready to amuse you with its excellent taste.

Moldavian chorba

In the traditional version, just like the Romanian one, it is prepared on the basis of kvass from wheat bran, which is created independently, but ordinary store-bought kvass can also be used. But often changes are added to the recipe and kvass is replaced with lemon juice.

3-5 potatoes;
Carrots, large lemon - one each;
Lamb or veal (on the bone) - half a kilo;
Young green beans – 20 pieces;
Two onions;
White cabbage – 1/4 part;
Garlic – 3-4 cloves;
Parsley (rhizomes) – two pieces;
Three ripe, medium-sized, dense tomatoes;
Various greens (dill, basil, parsley);
Two sweet (burgundy) peppers;
Salt, hot reddish pepper;
Cloves, peppercorns, bay leaves.

Video: Bulgarian lentil chorba soup

Chorba – 4 recipes for rich soup

Svetlana Yakovleva • 06/23/2019

Chorba is a thick, rich soup that is prepared in Moldova, Turkey, Bulgaria and the Balkans. A distinctive feature is the addition of lemon juice or kvass.

This first hot dish is prepared in meat, chicken or fish broth. There are also vegetarian recipes. A lot of spicy spices and fresh herbs are added to chorba. Chorba soup consists of colorful vegetables, which is why it comes out beautiful, thick and fragrant.

Chorba Bulgarian

In this country, it is customary to serve soup with sour cream and sprinkle it generously with the freshest herbs.

Ingredients:

beef – 500 gr.;
tomato – 2 pcs.;
potatoes – 2-3 pcs.;
cabbage – 250 gr.;
green beans – 150 gr.;
lemon – 1 pc.;
garlic – 2 cloves;
carrots – 1 pc.;
onion – 1 pc.;
sweet pepper – 1 pc.;
greens – 1 bunch;
salt, spices.

Manufacturing:

Wash the meat, put it in a saucepan with water and put it on fire.
Add half an onion, bay leaf, allspice, herb stems and a couple of clove buds.
Skim off the foam, add salt and cook over low heat until the meat is cooked.
Remove the meat and separate pieces of pulp from the bones and veins.
Strain the broth, add the pieces of meat, and return the pan to the heat.
Wash and peel the vegetables.
Cut the bean pods into small pieces, potatoes and cabbage into strips, chop tomatoes, carrots and peppers into small cubes.
Chop the onion and fry in vegetable oil.
When it becomes transparent, add the tomatoes and simmer for a couple of minutes.
Place beans and potatoes in a saucepan.
After 10 minutes, add carrots, peppers and cabbage.
Then add the roast and finely chop the herbs and garlic.
Add a pinch of dry paprika, herbs and garlic to the soup.
Cover with a lid and remove the chorba from the heat.
Squeeze the juice out of the lemon and serve the soup with lemon juice and a spoonful of sour cream.

You can add fresh parsley and cilantro to the plates.

Chorba in Serbian

In the Balkans, this soup is prepared with both meat and fish broth.

Ingredients:

fish – 1-1.5 kg;
celery – 2-3 pcs.;
lemon – 1 pc.;
carrots – 1 pc.;
onion – 1 pc.;
sweet pepper – 2 pcs.;
greens – 1 bunch;
salt, spices.

Manufacturing:

Wash the fish (pike perch or cod), gut it, cut off the tail and head. Remove the skin and separate the fillet from the backbone.
Make broth from the ridge and head with skin.
Cut the fillet into small pieces, add salt, pepper and lemon juice.
Peel the vegetables and chop them into small cubes.
In a saucepan, fry the onion in vegetable oil; when it becomes transparent, add carrots and celery, and after a couple of minutes, pepper.
Pour a little oil into a frying pan, add a couple of tablespoons of flour, stir and add a heaping tablespoon of dry paprika.
Pour the strained fish broth into the pan, add the pieces of fish fillet and add the contents of the pan.
Add lemon juice and simmer over low heat until the fish is tender.
Taste, add salt as necessary, add spices and chopped herbs.
Choose spices to taste, but be sure to add a sprig of thyme.
Let the finished soup brew under the lid, and then pour into plates.

Garnish each with a slice of lemon and a handful of fresh herbs.

Chorba in Moldavian

This soup is made with chicken broth. It is better to cook it from poultry, so that the taste becomes more catchy and rich.

Ingredients:

chicken – ½ piece;
potatoes – 2-3 pcs.;
tomato – 1 pc.;
carrots – 1 pc.;
onion – 1 pc.;
sweet pepper – 2 pcs.;
greens – 1 bunch;
flour – 2 tbsp;
wine vinegar – 2 tbsp;
salt, spices.

Manufacturing:

Rinse the chicken, cook the broth with the addition of aromatic pepper and salt.
Remove the chicken from the pan and strain the broth. Separate the chicken pieces from the skin and bones, and then return them to the broth.
Peel and rinse vegetables. Cut the onion into cubes and the potatoes into strips.
Fry the onion in a frying pan, and place the potatoes in a saucepan with broth and cook over low heat.
Add carrots, cut into thin half rings, to the onion.
Remove the skin from the tomato and puree it with a blender into a homogeneous puree.
Add flour to the onion, stir and fry for another minute, pour in vinegar and add sweet parika or ground reddish pepper.
Place the pepper, chopped into strips or cubes, into the pan.
After a few minutes, add the tomato puree.
Cook for another 5 minutes, and then pour into plates, sprinkle with chopped herbs.

When serving, try to have a piece of chicken on each plate.

Chorba in Turkish

And in Turkey, such soup is prepared with lentils. More hot spices and mint leaves are added to it.

Chorba soup: recipes from different nations

Soup is a liquid dish based on meat, fish, mushroom or vegetable broth. It is prepared with kvass, sour and fresh milk, beer, brine, and wine.

It is considered a classic if the soup consists of fifty percent water. It is filled with cereals, vegetables, pasta, seafood, and so on.

Soup (in its usual form for us) is a young dish, it is only about five hundred years old. Currently, approximately 100–50 types of this dish are prepared in world cuisine. Every person has their own taste preferences, range of products and signature soup recipes.

Chorba – state soup

In Moldova, Serbia, Bulgaria, Turkey, Hungary, Romania and other countries of Eastern Europe, chorba soup is prepared. Every nation has its own recipe for this dish. Almost everyone considers it their state dish.

But Turkish chorba is completely different from Bulgarian or, for example, Serbian.

General in recipes:

chorba – thick soup served hot;
chorba is prepared with the addition of sour kvass (traditional version);
the soup is cooked in a thick meat broth, you can use beef, lamb, poultry;
chorba is cooked with the addition of various vegetables, cabbage, sweet peppers, carrots, celery are added to it;
Various fragrant herbs and spices are added to the soup.

Naturally, there are options: the broth can be vegetable or fish, without kvass, with the addition of rice, beans, lentils, etc.

Let's look at some ordinary versions of chorba offered by various nations.

Chorba: Turkish recipe

Turkish ciorba is prepared according to various recipes. To understand how they differ, you need to explore several options.

Let's look at vegetarian soup (chorba). The recipe is simple, the soup is low in calories and very tasty.

For three liters of chorba you need:

Potatoes – four or 5 pieces (approximately 400 grams).
Lentils - one glass.
Onion - one piece.
Tomatoes – one or two pieces.
Lemon - one piece.
Olive oil.
Table salt - to taste.
Ground black pepper - to taste.
Red pepper - to taste.
Curry - to taste.
Greens - parsley, cilantro.

Wash the tomatoes and chop finely.

Wash the potatoes, peel and cut into cubes.

Peel the onion, rinse under running cool water, cut into cubes, fry until golden brown, then add the tomatoes. Stew vegetables for 5-7 minutes.

Sort the lentils and wash with cool water. Put the onion and tomato dressing into the pan, add the lentils, put on the heat and simmer for a couple of minutes, stirring continuously.

Next, pour water into the pan with lentils and bring to a boil, add the cooked potatoes. Continue cooking for 30-5 minutes (until the lentils are ready). Salt the soup, add black and red pepper to taste, curry, finely chopped herbs. Let the dish boil for another 5 minutes.

Chorba is ready. Before serving, the soup should be seasoned with lemon juice.

Ciorba: Moldovan recipe

Moldavian chorba, according to the traditional recipe, implies the presence of kvass.

It is prepared from wheat bran, but you can buy ready-made kvass in a hypermarket or add sourness to the dish by adding lemon juice.

So, chorba in Moldavian is soup with beans.

The recipe calls for the following ingredients:

Meat - beef, or lamb, or veal - 0.5 kilograms.
Potatoes - four to five pieces.
Cabbage - about a quarter of a small cabbage.
Tomatoes - three pieces.
Bell pepper – two pieces.
Carrots are one thing.
Lemon - one large or two small ones.
Young beans in pods - approximately fifteen pods.
Onions - one large or two small.
Spices: bay leaf, cloves, black peppercorns, table salt, hot reddish pepper.
Greens: parsley, dill, basil to taste.

First you need to cook the broth: wash the meat, cut it into pieces, put it in a pan with water, and put it on fire. After the water boils, remove the “noise”, put the onion, bay leaf, a few cloves and pepper into the pan, and add salt.

Wash the carrots, peel them, cut them into several large pieces, and place them in a saucepan with bubbling broth.

Wash the beans, cut the pods into several pieces.

Wash the potatoes, peel and cut into cubes.

Slice the cabbage thinly.

Cut tomatoes and sweet peppers into cubes.

After the broth has cooked (approximately 40-5 minutes), remove the boiled onion from the pan.

Next, add cooked potatoes and beans to the bubbling broth with meat and carrots. Continue cooking for 10 minutes (until the potatoes are done). Then add cabbage and bell peppers and simmer for 10 minutes.

Finally, add the tomatoes and boil for 5 minutes.

Chorba is ready to serve. Pour the soup into portions, season with reddish hot pepper, herbs and lemon juice (one tablespoon per serving), you can add sour cream if desired.

This is how chorba (soup) with beans is prepared. The recipe is simple and accessible.

Chorba: Serbian recipe

Chorba in Serbian is prepared from the following products:

Lamb - four hundred grams.
Carrots are one thing.
Onion - one piece.
Tomatoes are one thing.
Celery (root) – 100 grams.
Wheat flour - two tablespoons.
Yolk of 1st egg.
Bay leaf.
Reddish bitter ground pepper.
Table salt.
Lemon - one piece.
Greens – parsley, cilantro.

Wash the lamb and cut into pieces. Peel the onion, wash it, chop it finely.

Peel the carrots, rinse, grate on a large grater.

Wash the tomatoes and chop finely.

In a cauldron, fry the onion and meat until golden brown, then add carrots and celery. Simmer vegetables and meat in a cauldron until the water evaporates.

Next add flour, mix everything well, add cooked tomatoes, bay leaf, reddish pepper. Pour one liter of water into the cauldron and add salt.

Bring the dish to a boil and cook over low heat until the lamb is cooked.

Remove the cauldron from the heat. Add the yolk to the sour cream, stir well, add the juice of 1 huge lemon. Pour the resulting mixture into the slightly cooled chorba, mix the contents of the cauldron well.

Chorba is ready to serve. The freshest herbs are added to a serving of soup.

Bulgarian chorba

So, let's prepare Bulgarian chorba soup. The manufacturing recipe implies the following composition:

Minced meat – 200 grams.
Rice – 50 grams.
Testicles – 4 pieces.
Flour – 100 grams.
Yogurt – 100 grams.
Water – 1.2 liters.
Onion – 1 piece.
Salt to taste.

Mix minced meat with chopped onion and parsley. Add the white of 1 chicken egg. Salt and pepper.

Roll the minced meat into small balls and roll in flour.

Pour water into a saucepan, bring to a boil, add parsley, salt, and add meat balls. Cook for half an hour.

Add rice, cook until done.

Pour a small amount of soup and cool it. Mix the yolks, yogurt, flour with the cooled soup, stir well, pour into the pan with the bubbling soup. Continue cooking the chorba for another 10 minutes. Chorba is ready. Add pepper to taste, sour cream and herbs to the plate.

Conclusion

Here are several common recipes for making chorba soup according to the recipes of various peoples. They are simple to make, do not require exotic goods, are quite economical and low in calories.

For all manufacturing recipes there is a certain sequence. Chorba soup is no exception.

General recipe for making:

First, the broth is boiled (the meat is boiled).
Then beans, lentils, and rice are added.
Vegetables are added next.
Then kvass is added (it needs to be boiled first).
Greens are placed on a plate.
Instead of kvass, you can use lemon juice; add it to the plate.

Be bold, cook with love, use recipes from different nations, pamper your loved ones with new tastes.

How to cook fragrant Serbian čorba with meat

Serbian-style čorba with meat is a common recipe for the entire Balkan Peninsula. It is readily served for dinner. For the local population, this is the same tasty and nutritious national dish as for Russians it is borscht.

Chorba comes out thick. This is a warming soup that gives energy. Various meats are used for chorba. Do you have beef now? Unsurpassed. Lamb tomorrow? And chorba is good with it!

Description

The recipe for making chorba is simple. Her taste is unique. You can put both one type of meat and different types in the soup. The main thing is to create it as written in the recipe. At the end of production, fried flour with paprika seasoning is added. The dish will become fragrant and unusual. Chorba is not a type of shurpa that is prepared in the east. The title just sounds similar. And this original soup is better to cook and experience once than to talk about it 100 times.

Chorba is sour. Both regular meat (beef, lamb, pork) and poultry are added there. The real dish is prepared with kvass. It is made from wheat bran. If you don’t have time, you can add store-bought kvass. Rational proportions are 0.5 liters of kvass per 1 liter of clean water, and nothing else. What meat is most often added to chorba? This is beef with chicken and offal, lamb. Vegetables include carrots, onions, tomatoes, celery and parsley, and greens include lovage, leek, tarragon, and dill. Almost everything to make the dish rich, add cabbage, beans, sweet reddish bell pepper, potatoes and rice.

If you want to experience real national chorba, then you need to create kvass yourself. Base: wheat bran. It is not hard. You need clay dishes from 4 to 6 liters. Go to sleep there? wheat bran. Throw in a handful of corn flour and stir everything. Lightly moisten everything with store-bought kvass or home-made kvass. Pour boiling water over it for ¾ hour. Thoroughly stir the contents of the dish.

The recipe says that in addition to wetting it with regular kvass, you can sour the base by picking a twig of a cherry or taking the starter from the kvass that you made last time. Cover the dish with a towel. The future kvass must be placed in a warm space for 1 day. Strain through cheesecloth and only then use. Add kvass to ½ or ¼ of the volume you are pouring.

If you don’t want to spend a long time fiddling around and making kvass without the help of others, then buy high-quality bread in the store. It will be needed in 5 minutes. Boil the chorba until it is ready and pour into the soup. Only the freshest vegetables are added to the soup. Sauteed vegetables are also added to seasoning soups.

Compound

0.5 kg veal;

3 potatoes;

2 onions;

1 celery root;

1 carrot;

ground paprika to taste;

2 tbsp. l. vegetable oil;

salt, herbs to taste;

1 tbsp. l. flour.

Makes 4 servings. Production time - 2.5 hours.

Manufacturing

Take a piece of veal and cut out all the fat and membranes. Cut the peeled piece into medium pieces, as usual for soup.
Cut the onion into small cubes.
Chop the celery into cubes.
Heat a frying pan, pour in sunflower oil. Place the pieces of veal along with the onions. Turn the heat to low and simmer for 30 minutes with the lid closed.
Add celery to the meat and onions. Simmer everything until fully cooked.
Finely chop the greens.
Chop the carrots and potatoes into medium cubes and place in a saucepan.
Add the hot liquid and wait until it comes to a boil.
The previously fried veal goes into the pan there too. Cook everything for 15 to 20 minutes.
Add all the greens to the pan.
At the last step, in a clean hot frying pan, fry the flour until dark, as if it were a roast. Finally, add dried paprika to the flour. Stir constantly, there should be no lumps.
Place the prepared flour with the addition of paprika into a saucepan. To get rid of the taste of flour, you need to cook the soup with it for at least 20 minutes. Infuse the chorba for half an hour after adding boiled kvass. Then it is considered truly ripe for consumption. If you wish, you can add the cereals and vegetables described above midway through the manufacturing process.
This is how chorba is prepared in Serbian style. Bon appetit!

Here’s another exciting way to make this dish: