Šoldra
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| Place of origin | Poland, Germany, Czech Republic |
|---|---|
| Region or state | Silesia |
| Main ingredients | Almond meal, sausage |
| Similar dishes | Folar |
 Cookbook: Šoldra  Media: Šoldra | |
Šoldra is a traditional Silesian cuisine Easter bread. It is also known as muřin. It is traditionally prepared and eaten on Easter Sunday. Šoldra translates as roll or wrap and muřin means blackened. The dough is stuffed with sausage varieties such as smoked meat sausage, white wine sausage, and ham/pork sausage. Almond meal is used.[1]
See also
- Folar, Portuguese Easter bread sometimes stuffed with meat
- Easter foods
- List of stuffed dishes
References
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