Iranian soups

Chorba, ( ; ) shorwa, shurba, shurpa, shurbah or shorba ( ) is a broad class of stews or rich soups found in national cuisines across North Africa, The Middle East, 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.

Armenian dish with meat and chickpeas

Aush ( ; ), properly romanized as '''''', is a variety of thick soup, usually served hot. It is part of Iranian cuisine and Afghan cuisine, and is also found in Azerbaijani, Turkish, and South Caucasian cuisines.

Tarhana is a dried food ingredient, based on a fermented mixture of grain and yogurt or fermented milk, found in Central Asian, Southeast European, and Middle Eastern cuisines. Dry tarhana has a texture of coarse, uneven crumbs, and it is usually made into a thick soup with water, stock, or milk. As it is both acidic and low in moisture, the milk proteins keep for long periods. Tarhana is very similar to some kinds of kashk.

traditional soup prepared from stinging nettles

thumb|Küftə (meatball) bozbash thumb|Tikə (chunky) bozbash

type of aush

Iranian and Iraqi dish

soup from the cuisine of Turkey, known as "Yayla çorbası" in Turkish

Kalehjoosh, () kaljoosh or keledos () is a popular traditional soup in Iran, Armenia (), Azerbaijan (), and Turkey (, , or ).

traditional soup dish

type of Aush