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", 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
* List of stuffed dishes
References
Silesian cuisine
Easter bread
Stuffed dishes
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