Szołdra, also known as “Murzin wielkanocny” is a cherished Easter treat hailing from the rich culinary heritage of Silesia. This article delves into the origins, ingredients, and cultural significance of this delectable pastry.
Murzin is an Easter pastry from the area of Cieszyn Silesia
The name “Murzin” derives from the medieval Polish word “szołdra” or “szoldre,” referring to ham or pork shoulder. This delicacy consists of a modest dough, typically rye or wheat-based, filled with savory ingredients such as sausage or meat. The dough is rolled and shaped into a bun, then glazed with beaten egg for a golden finish.
The dough was baked in a “piekarszczok.” “Piekarszczok” is an old bread oven, heated with beech wood (beech wood is hard and retains heat for a long time. Cieszyn Silesia is famous for its beautiful beech forests). The baking pan with the dough was placed directly on the glowing wood; as more wood was added, ash rose, which fell on the dough, giving it a dark, sometimes black color.
Throughout different regions of Silesia, Murzin goes by various names, including “murzyn,” “murzin,” “szczoder,” or “soder.” Each variation reflects the local dialect and culinary traditions unique to the area.
Murzin holds a special place in Silesian Easter celebrations, embodying centuries-old culinary practices passed down through generations. Its preparation, often involving home-smoked meats and traditional baking methods, symbolizes the spirit of familial togetherness and festive indulgence.
Despite evolving tastes and modern culinary trends, Murzin remains a beloved symbol of Silesian culinary heritage. Its inclusion on the list of traditional products underscores the commitment to preserving regional gastronomic customs for future generations.