Šoldra

Šoldra

Šoldra

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Šoldra, Šoldr (Polish: szołdra, szołdr) is a traditional Silesian cuisine Easter bread. It is also known as muřin (Polish: murzyn, murzin). It is traditionally prepared and eaten on Easter Sunday.

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Šoldra/szołdra is an archaic Polish term for ham[1] and murzyn/muřin literally means "black person", and refers to blackening of the dish.

The dough is stuffed with sausage varieties such as smoked meat sausage, white wine sausage, and ham/pork sausage. Almond meal is used.[2]

See also

References

  1. [1]
    Elżbieta Łabońska, Śląska kucharka doskonała, Katowice, Fundacja dla Śląskiego Instytutu Naukowego Fundacja dla Uniwersytetu Śląskiego, 1990, p. 168
  2. [2]
    "Silesian soldra". Archived from the original on 2014-01-30. Retrieved 2014-04-10.
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