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CROSSWORD
ANSWER

schav

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The answer SCHAV has 5 possible clue(s) in existing crosswords.

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The word SCHAV is VALID in some board games. Check SCHAV in word games in Scrabble, Words With Friends, see scores, anagrams etc.

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Definitions of schav in various dictionaries:

A chilled soup made with sorrel, onions, lemon juice, eggs, and sugar and served with sour cream.

noun - a chilled soup

SCHAV - Sorrel soup is a soup made from water or broth, sorrel leaves, and salt. Varieties of the same soup include spinach, garden orache, chard, nettle, a...

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Possible Crossword Clues
Chilled soup
Soup served cold
Soup served with sour cream

Last Seen in these Crosswords & Puzzles
Oct 5 2014 L.A. Times Daily
Jun 21 2014 L.A. Times Daily
Jul 20 2008 Newsday.com
Nov 27 2005 L.A. Times Daily
Jul 11 2005 L.A. Times Daily

Schav description
Sorrel soup is a soup made from water or broth, sorrel leaves, and salt. Varieties of the same soup include spinach, garden orache, chard, nettle, and occasionally dandelion, goutweed or ramsons, together with or instead of sorrel. It is known in Ashkenazi Jewish, Belarusian, Estonian, Latvian, Lithuanian, Romanian, Armenian, Polish, Russian and Ukrainian cuisines. Its other English names, spelled variously schav, shchav, shav, or shtshav, are borrowed from the Yiddish language, which in turn derives from Polish szczaw. The latter together with its Eastern Slavic cognates (Belarusian , Russian and Ukrainian , shchavel) comes ultimately from the Proto-Slavic v for sorrel. Due to its commonness as a soup in Eastern European cuisines, it is often called green borscht, as a cousin of the standard, reddish-purple beetroot borscht. In Russia, where shchi (along with or rather than borscht) has been the staple soup, sorrel soup is also called green shchi. In old Russian cookbooks it was call

Schav description

Sorrel soup is a soup made from water or broth, sorrel leaves, and salt. Varieties of the same soup include spinach, garden orache, chard, nettle, and occasionally dandelion, goutweed or ramsons, together with or instead of sorrel. It is known in Ashkenazi Jewish, Belarusian, Estonian, Latvian, Lithuanian, Romanian, Armenian, Polish, Russian and Ukrainian cuisines. Its other English names, spelled variously schav, shchav, shav, or shtshav, are borrowed from the Yiddish language, which in turn derives from Polish szczaw. The latter together with its Eastern Slavic cognates (Belarusian , Russian and Ukrainian , shchavel) comes ultimately from the Proto-Slavic v for sorrel. Due to its commonness as a soup in Eastern European cuisines, it is often called green borscht, as a cousin of the standard, reddish-purple beetroot borscht. In Russia, where shchi (along with or rather than borscht) has been the staple soup, sorrel soup is also called green shchi. In old Russian cookbooks it was call

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