Šoldra, Šoldr ( pl, szołdra, szołdr) is a traditional
Silesian cuisine
Silesian cuisine belongs to the region of Silesia in Central Europe. It is a subtype of Polish and German cuisine with many similarities to and signs of the influence of neighbouring cuisines. The cuisine is particularly renowned for its poppy ...
Easter bread. It is also known as muřin ( pl, murzyn, murzin). It is traditionally prepared and eaten on
Easter Sunday.
Šoldra/szołdra is an archaic Polish term for
ham and
murzyn/muřin literally means "
black person
Black is a racialized classification of people, usually a political and skin color-based category for specific populations with a mid to dark brown complexion. Not all people considered "black" have dark skin; in certain countries, often in s ...
", 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.
See also
*
Folar, Portuguese Easter bread sometimes stuffed with meat
*
Easter foods
Easter,Traditional names for the feast in English are "Easter Day", as in the ''Book of Common Prayer''; "Easter Sunday", used by James Ussher''The Whole Works of the Most Rev. James Ussher, Volume 4'') and Samuel Pepys''The Diary of Samuel ...
*
List of stuffed dishes
References
Silesian cuisine
Easter bread
Stuffed dishes
{{Poland-cuisine-stub