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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