What is the choir?

Chorba is a type of soup that is consumed in the Middle East, Eurasia and Afro-Eurasia, because some countries in these regions have similar traditions, especially when it comes to food. Some people say that food resembles minestron soup because they both contain meat, vegetables and spices. You can enjoy the soup separately or with a piece of bread on the side. The soup is also known as "Ciorba" in Romania. The Turkish origin of the bowl could be a by -product of the Ottoman Empire when the Turks dominated many regions in Asia, Africa and Europe, and as a result they influenced their culture and kitchen. It is likely that the Turks cook the choir during their stay in a specific area of ​​the amazing residents who tasted food, began to imitate it. It also helped that at these times countries had less strict politicians on geographical borders, and migrants may have easily crossed the borders and brought new food with them.

One of the preferred meat ingredients included in the choir would be lamb because it gives the bowl a very unique taste, but other meat such as beef, pork and chicken can also be used, sometimes in combination. To make the soup tastier, some chefs cook a separate amount of meat in some water to form supplies; Others cook meat and vegetables together, along with some onions and garlic for taste. Some chefs suggest that salt will not soften because salt can evil the meat.

Vegetables in Chorba are very diverse, but some ingredients, such as tomatoes, carrots, potatoes and turnip, are almost always included. Other vegetables can be used, are zucchini, parsley and coriander. To make the soup more heartfelt and stronger, beans such as chickpeas, green peas and red kidney beans can be inserted into the pot, although some Europeans use pasta to reinforce the soup.

In addition to the usual garlic, onion, salt and pepper, the range of spices gives Chorb a very unique CHuť. These spices may include ginger, turmeric and saffron. You can also use mint and lime juice, as well as some cayenne pepper, which gives the bowl more heat. On normal days, you can enjoy a bowl of morbid, but many Islamic regions eat food to celebrate the Islamic Holy Moon, Ramadan, probably at the end of the fasting time.