Šoldra Explained

Region:	Silesia
Country:	Poland, Germany, Czech Republic
Main Ingredient:	Almond meal, sausage
Similar Dish:	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

Notes and References

1. Elżbieta Łabońska, Śląska kucharka doskonała, Katowice, Fundacja dla Śląskiego Instytutu Naukowego Fundacja dla Uniwersytetu Śląskiego, 1990, p. 168
2. Web site: Silesian soldra . 2014-04-10 . https://web.archive.org/web/20140130073404/http://strictlypaleoish.com/reader-guest-post-traditional-silesian-soldra/# . 2014-01-30 . dead .