There is a common saying in Serbia, “If I haven’t eaten with a spoon, then I haven’t eaten at all!” Regardless of whether it is an everyday affair or a special occasion, without soup or a čorba (broth) lunch is just not complete. There are many different kinds of soups and broths to be sampled, the common ones being: Serbian veal broth (teleća srpska čorba), Serbian chicken broth (pileća srpska čorba), Lamb broth (jagnjeća čorba), Beef or chicken soup (goveđa or pileća supa).
Čorbe are full of meat and vegetables, and are often spiced or sour. Supe (soups) are also made with meat and vegetables, but these are removed prior to serving and replaced with noodles or dumplings.However, there is a čorba that is a bit of both: Šumadijska (ratarska) supa (Šumadija farmer’s soup). This broth contains chicken strips, carrot, parsnip, celeriac and onion, cooked with a dash of pepper and finely-chopped parsley to season.