Thursday or Black Salt for Easter – Chetvergovaya or Chernaya Sol’

A traditional Russian seasoning, which is prepared once a year – in the Holy Thursday (Thursday before Easter). The main purpose of this salt – for boiled Easter egg, but it has a lot of hidden meanings, moreover, it is very tasty. Salt gets aroma of freshly baked rye bread. About this seasoning, I learned from the site of Maxim Syrnikov, gatherer of Russian traditions (in food).

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Rye bread slices OR rye flour OR ground rye malt
Coarse crystals sea salt (I used Reese brand)

Soak rye bread (or rye flour, or rye malt) in a little amount of water, squeeze water out (if using bread), add equal amount of salt, mix very well, form a ball, and bake it in preheated oven (at the highest temperature) until very dark brown or black. Use range hood if needed! Crush salt in a mortar, sift, or use as is.

Don’t use nonstick pans, salt can scratch it.

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One Response to “Thursday or Black Salt for Easter – Chetvergovaya or Chernaya Sol’”

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