Reader Guest Post! Traditional Silesian “Šoldra”

Today I have the pleasure of posting the first ever guest post here on Strictly Paleo…ish!
I was contacted by Mirek, a Czech reader of mine who also run the Czech Paleo blog “Metlův Paleo/Primal food blog“.
He was letting me know he wanted to give it a shot to post in English, and kindly asked if he could use my blog as the arena for it.
When someone want to challenge themselves for the better, of course I want to help out making that happen if I have the possibility to!
(Also, never forgetting all the great support I got from Russ Crandall when I first started out, I thought this would be a good way to pay some of that kindness forward.)

So, without much further ado, I hand the post over to Mirek to let him introduce himself and a share a recipe with you that is representative for his part of the world.
I hope you’ll enjoy it, and I would really appreciate you taking the time to give him some of that special love the Paleo community is so well known for in the comments section below.
Here we go:

First, some background on the recipe:
“Šoldra”, or “Muřin”, is traditional Silesian Easter recipe, most commonly prepared and eaten on Easter Sunday.
For me though, it is more related to Christmas time when family and friends were making it and we all enjoyed it together.

Silesia is an area that lies partially in the Czech republic (North-East corner), Poland (Eastern boarder) and Germany (a tiny part in the South-East), and today around 60.000 people consider themselves to be part of this nation in Poland alone.
As the people living there are part of the Slavs, they have their own language – something between regular Polish and old Czech.
In their language “Šoldra” means “Roll” or “Wrap”, and “Muřin” means “Blackened”.
Why it is called “Šoldra” is then quite obvious when looking at the pictures of the dish, but “Muřin” is not that obvious…it is simply because when it was made in wood heated bread-ovens it sometimes got a bit black on top…

The dish in it’s most basic form is just some sort of ham wrapped in a dough and baked in a oven.
Originally, and traditionally, it’s made with a puff pastry type of dough, and filled with different variations of sausages, e.g. white wine sausage (similar to Bavarian wurst), smoked meat sausages, ham/pork sausages etc.
For our purposes the traditional dough is in this recipe replaced with an almond meal based one, and for readers who does not have access to “white sausages”, I made an alternative option based on minced pork.


The recipe:

Traditional Silesian “Šoldra”

Prep time25 minutes
Cook time35 minutes
Total time1 hour
Compliance Paleo, Primal, Whole30
Meal type Lunch, Main Dish
Main ingredient Pork
A fantastic traditional Silesian dish!

What you need:

    Filling #2

    • 9oz (250 g) minced pork
    • 1 Small onion (finely chopped)
    • spices of choice, to taste (e.g. salt, pepper, chilli, whole black cumin etc)
    • 2 cloves garlic (minced)
    • 3.5 tablespoons red wine

    Filling #1

    • 2 thick slices of ham
    • Some bacon (diced)
    • 2 "white sausages"


    • 1 tablespoon nut oil
    • 2 eggs
    • 1 cup (2.5 dl) almond flour
    • 0.25 teaspoon baking soda
    • 0.5 teaspoon salt

    What to do:

    1Pre-heat oven to 335°F (170°C).
    2(If you're going for filling #2, mix all the ingredients for it and let it sit for a while.)
    3Take one of the eggs, and combine it with the almond flour and oil, then add the baking soda and salt and form a dough.
    4Roll the dough between two parchment papers into something like 0.25 inch (0.5 cm) thick and a little bit more than 12 inches (30cm) wide.
    5Place your filling of choice along the longest side of the flattened dough, a bit in towards the center.
    6Carefully fold the dough over the filling, roll it up, and seal the ends.
    (very important, so the juices stays inside the wrap instead of running out and soaking it from the outside)
    7Then take the second egg, beat it lightly and brush the top of the roll with it.
    (Optional: You can also spread whole spices, such as e.g. black cumin, on top to enhance the experience.)
    8Bake in oven for 30-40 minutes until the crust is nicely brown.


    Can be served either warm or cold.

    For Whole30 compliance, exclude wine and check the ingredients of the bacon and sausages (and possibly the ham).



    About Mirek:
    I am 27, and started my Paleo journey in August last year and me and my girlfriend are eating only paleo since November 2012.
    I am working on my own blog, focusing on recipes, but also post other information that might be useful for beginners as well as experienced paleoists.
    My goal for now is to publish one recipe per day in my native language (Czech), until the content is strong enough and the blog is full of fresh ideas.
    I’m currently studying Social Pedagogy in the university of Brno, the second largest city of Czech republic, focusing my bachelor thesis: a description of the Paleo/Primal subculture.

    Get in contact with Mirek:
    Blog (in Czech): “Metlův Paleo/Primal food blog
    Twitter: @metliq
    Facebook: “MetluvBlog

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    1. Bravo! I have placed this high on my “food ideas” list. Thank you.

    2. Wow, I am from Silesia myself (and of course, I read Metla’s blog – one of the few Czech paleo blogs and a great inspiration) but I didn’t know the worlds “šoldra” or “muřín” although I have already eaten it. Thank you for teaching me something new! Could you please correct “Selesian” to “Silesian” (also in the tags)?

      • Hi Jana!

        Omg! Can’t believe a type-o like that slipped through! :(
        I sincerely apologize, thanks for pointing it out!
        It’s already corrected in the post (but unfortunately I can’t change it in the URL as subscription mails linking to the post already have been sent out).
        Update: Also corrected it in the URL (old incorrect URL still works but redirects to the new, correct, one).

        Best regards
        // Peter

    3. Pingback: Reader Guest Post! Traditional Silesian “Šoldra” | Paleo Digest

    4. Awesome! Beautiful recipe and very interesting history.

    5. This looks great! Will definitely be trying soon :)

    6. I love this post, especially the story and history behind the dish. I used to eat a similar dish when I was younger, but it was nowhere near as tasty as this one looks :)

    7. I’m so happy for Mirek to read all the wonderful and well deserved comments about this awesome recipe, “Paleo Love” really is a true thing! :)

      Thanks everyone, and keep ’em comin’!


    8. Pingback: What can you make with... | Mark's Daily Apple Health and Fitness Forum page

    9. Reblogged this on Paleo Den and commented:
      This was my first ever published recipe in English, thanks to wonderful Peter for space on his blog!

    10. Pingback: Reader Guest Post! Traditional Silesian „Šoldra“ | Paleo Den

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