Čorba– is the common name for the Balkan thick soups, or pohlebokas. It is thought, that the word «chorba» comes from the Turkic Çorba (shurpa) – so were soups called on the territory of the Ottoman Empire.
For centuries fishing Čorba was prepared in Serbia and Montenegro. Čorba has always been a rustic dish: vegetables and fish used for Čorba were those which were only on one`s hand. In «Montenegro» Čorba is prepeared of sander and mullet – chef Robert Lukianskis is telling. - Ladoga pike is a great white fish, the best of the local river fish, which you can get in St. Petersburg.