Ciorbă and supă are both Romanian words for soup, but they have some differences in their ingredients, taste, and consistency. Here are some of the main differences between them:
* Ciorbă is usually sour, while supă is usually sweet. Ciorbă is soured by adding lemon juice, vinegar, sauerkraut juice, or borș (a fermented wheat bran liquid). Supă is not soured, but may have a sweet taste from the vegetables or meat used in it
* Ciorbă is thicker and richer, while supă is thinner and lighter. Ciorbă contains more vegetables and meat, which are chopped into small pieces and cooked in the broth. Supă contains fewer vegetables and meat, which are either left whole or removed after boiling. Supă may also have noodles or dumplings added to it
* Ciorbă has more varieties and flavors, while supă has fewer. Ciorbă can be made with different types of meat, such as beef, chicken, pork, fish, or tripe. It can also have different vegetables, such as beans, potatoes, tomatoes, peppers, cabbage, or spinach. Some of the most popular ciorbă dishes are ciorbă de burtă (tripe soup), ciorbă de perișoare (meatball soup), ciorbă de fasole (bean soup), and ciorbă rădăuțeană (chicken soup with cream and garlic). Supă is usually made with chicken or vegetable broth, and may have carrots or potatoes added to it. Some of the most common supă dishes are supă de pui (chicken soup), supă de legume (vegetable soup), and supă a la grec (Greek-style soup with lemon juice)
These are some of the differences between ciorbă and supă in Romanian cuisine. They are both delicious and nutritious dishes that can be enjoyed as a starter or a main course.