Glossary S

The food glossary +++ 'Sampinit', 'Sisig', 'Sinigang'
Salep refers to a root that makes a sweet milk, known by the same name. Salep is a Turkish a drink made from Sahlep root in hot milk and cinnamon
Sauternes refers to the wine-making district in France's Bordeaux region, famous for its complex, sweet wines made from grapes effected by botrytis which has also the same name - Sauturne. Sauternes also refers to a sweet, golden wine produced in the same region.

Soljanka also known as Solyanka or Solianka refers to a Russian thick spicy soup containing fish, meat or mushrooms. Pickled cucumbers are used in the dish and also cabbage, cream, dill and mushrooms.

Surkal refers to the Norway dish made of cooked shredded cabbage smoothed with a cream sauce sharpened with a splash of vinegar and then sprinkled with black caraway seeds.

Syltete Rodbeter refers to a Norwegian salad of pickled beets, frequently garnished with hard -cooked eggs.

Sbrinz refers to a whole-milk cheese from a cow with its origins in Switzerland. It is hard cheese, yellow, flavorful and is very mellow and tangy. It is the oldest of the Swiss cheeses that has its origin in Roman times. Sbrinz is aged from 18 months to 3 years. The softer younger versions of Sbrinz are known as Spalen.