Šoldra
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| Place of origin | Poland, Germany, Czech Republic |
|---|---|
| Region or state | Silesia |
| Main ingredients | Almond meal, sausage |
| Similar dishes | Folar |
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
- Folar, Portuguese Easter bread sometimes stuffed with meat
- Easter foods
- List of stuffed dishes
References
- ^ Elżbieta Łabońska, Śląska kucharka doskonała, Katowice, Fundacja dla Śląskiego Instytutu Naukowego Fundacja dla Uniwersytetu Śląskiego, 1990, p. 168
- ^ Silesian soldra[dead link]
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