Šoldra, Šoldr () 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
In many European countries, particularly in Central and Eastern Europe, there are various traditions surrounding the use of bread during the Easter holidays. Traditionally the practice of eating Easter bread or sweetened "communion" bread traces ...
. It is also known as muřin (). It is traditionally prepared and eaten on
Easter Sunday
Easter, also called Pascha (Aramaic: פַּסְחָא , ''paskha''; Greek language, Greek: πάσχα, ''páskha'') or Resurrection Sunday, is a Christian festival and cultural holiday commemorating the resurrection of Jesus from the dead, de ...
.
Šoldra/szołdra is an archaic Polish term for
ham
Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking."Bacon: Bacon and Ham Curing" in '' Chambers's Encyclopædia''. London: George Newnes, 1961, Vol. 2, p. 39. As a processed meat, the term '' ...
and
murzyn
' () is a common Polish language, Polish word for a Black person of Sub-Saharan African descent, cognate with the English word "Moors, Moor". Since the 21st century, some Africans in Poland, Black people residing in Poland consider it offensive.
...
/muřin literally means "
black person
Black is a racial classification of people, usually a Politics, political and Human skin color, skin color-based category for specific populations with a mid- to dark brown complexion. Not all people considered "black" have dark skin and ofte ...
", and refers to blackening of the dish.
The
dough
Dough is a malleable, sometimes elastic paste made from flour (which itself is made from grains or from leguminous or chestnut crops). Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes ...
is stuffed with
sausage
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders.
...
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
The holiday of Easter is associated with various Easter customs and foodways (food traditions that vary regionally). Preparing, coloring, and decorating Easter eggs is one such popular tradition. Lamb and mutton, Lamb is eaten in many countries, ...
*
List of stuffed dishes
This is a list of stuffed dishes, comprising dishes and foods that are prepared with various fillings and stuffings. Some dishes are not actually stuffed; the added ingredients are simply spread atop the base food, as one cannot truly stuff an oys ...
References
Silesian cuisine
Easter bread
Stuffed dishes
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