英和和英

名詞

uzvar (uncountable)

1. A cold Ukrainian beverage made from boiled fruits (typically fresh or dried).

   Hypernym: kompot

   Coordinate term: vzvar (Russian)

   • 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

• kompot on Wikipedia.Wikipedia

語源 2

名詞

uzvar (uncountable)

1. 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 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.