Šoldra
Place of originPoland, Germany, Czech Republic
Region or stateSilesia
Main ingredientsAlmond meal, sausage
Similar dishesFolar

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.

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