| 词条 | Šoldra |
| 释义 |
Šoldra, Šoldr ({{lang-pl|szołdra, szołdr}}) is a traditional Silesian cuisine Easter bread. It is also known as muřin ({{lang-pl|murzyn, murzin}}). It is traditionally prepared and eaten on Easter Sunday. Šoldra/szołdra is an archaic Polish term for ham [1] 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.[2] See also
References1. ^Elżbieta Łabońska, Śląska kucharka doskonała, Katowice, Fundacja dla Śląskiego Instytutu Naukowego Fundacja dla Uniwersytetu Śląskiego, 1990, p. 168 {{cuisine-stub}}{{DEFAULTSORT:Soldra}}2. ^{{Cite web |url=http://strictlypaleoish.com/reader-guest-post-traditional-silesian-soldra/# |title=Silesian soldra |access-date=2014-04-10 |archive-url=https://web.archive.org/web/20140130073404/http://strictlypaleoish.com/reader-guest-post-traditional-silesian-soldra/# |archive-date=2014-01-30 |dead-url=yes |df= }} 3 : Silesian cuisine|Easter food|Stuffed dishes |
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