uzvar

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 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

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.

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

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.

1951 December 25, “Yule Customs: Reed Faculty Wives Know Old Recipes”, in Oregon Daily Journal, Portland, Ore., →OCLC, page 1, column 6

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.

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