uzvar
English
[edit]Etymology 1
[edit]
From Ukrainian узвар (uzvar). Doublet of vzvar.
Noun
[edit]uzvar (uncountable)
- A cold Ukrainian beverage made from boiled fruits (typically fresh or dried).
- 1962 January 4, Zora Unkovich, “According to the Julian Calendar: Tradition Decrees 12 Courses at ‘Svyata Vechera’ Meal”, in Pittsburgh Post-Gazette, volume 35, number 150, Pittsburgh, Pa., page 12, column 2:
- Following the kootya, a borsch (beet soup) is served. Then come herring, pyrohy (dumplings); […] and uzvar, a compete of dried fruits.
- 2024 October 3, Jamie Donnelly, “A foodie’s guide to Tucson Meet Yourself”, in Arizona Daily Star, volume 147, number 277, Tucson, Ariz.: Lee Enterprises, →ISSN, →OCLC, “Caliente” section, page 10, column 3:
- Aside from their pierogis, their menu also includes Ukrainian borscht soup, nalysnyky crepes and uzvar, a traditional drink made out of dried fruits and honey.
- 2024 November 30, Olena Abramova, “What Christams is like in Ukraine”, in The Citizen, volume 209, number 168, Auburn, N.Y.: Lee Enterprises, →ISSN, →OCLC, page A7, column 1:
- On Christmas Eve, my family gathers to eat a simple meal of kutya, a porridge of rice with poppy seeds and honey, and uzvar, a drink made of chopped and stewed apples, pears and plums.
Further reading
[edit]
Etymology 2
[edit]Noun
[edit]uzvar (uncountable)
- Alternative form of vzvar.
- 1951 December 25, “Yule Customs: Reed Faculty Wives Know Old Recipes”, in Oregon Daily Journal, Portland, Ore., →OCLC, page 1, column 6:
- Mrs. Vera Kriboshein, instructor in Russian at Reed, makes manny[sic] traditional foods, among them Christmas Honey cookies and Uzvar. Uzvar is served at the big, family Christmas Eve dinner.
- 1956 January 6, “Orthodox Church Plans To Mark Christmas Eve”, in Wilmington Morning News, volume 149, number 5, Wilmington, Del., →OCLC, page 6, column 1:
- Uzvar, a concoction of boiled dried fruits is also served.
- 2014 February 5, Mia Stainsby, “Olympic flavours: Beyond perogies and cabbage rolls: Because Russia is so vast, its cuisine reflects influences from Baltic and Asian to Mediterranean”, in The Vancouver Sun, Vancouver, B.C.: Postmedia Network Inc., →ISSN, →OCLC, page D3, column 3:
- Borscht, perogies, halushky (potato dumplings), pelmenie, cabbage rolls, nalesniki (cheese blintzes), uzvar (beverage made from a dried fruit compote) and different meat pies were also rolled out.