Thursday salt (there are also names "quadrangular" and "black") - salt, "prepared" on Holy Week on the night from Wednesday to Maundy Thursday, endowed with special magical powers. The ancient Slavs used salt in various rituals. Then it was believed that salt scares away harmful forces and protects a person. Black salt is delicious and healthy. Dishes seasoned with it are more aromatic.
It is necessary
-
- Cast iron skillet
- Kvass grounds (or rye flour)
- Coarse salt
- Wooden spoon
- A linen bag or glass jar for storing prepared salt
Instructions
Step 1
In order for the Thursday salt to turn out tasty and not burn during cooking, you need to use a cast iron skillet. In the absence of such dishes, you can heat the salt in any other thick-walled dish, but if possible, do not use aluminum. To prevent salt from absorbing harmful heavy metals during long cooking at high temperatures.
Step 2
Pour salt and rye flour into a preheated skillet. While gradually increasing the temperature, stir the salt and flour clockwise throughout the cooking time. It is best to use a wooden spoon or spatula for mixing. Calcining takes a long time until the salt and flour darken.
Step 3
As soon as the salt changes color, turn off the stove and leave the prepared salt on the stove until midnight. After midnight, the salt should be poured into a tight canvas bag or into a glass jar, which will also need to be tightly sealed. The Thursday salt is ready and ready to be consumed.
Step 4
If you do not have kvass grounds, then instead of it you can use soaked rye or Borodino bread in a proportion of 1 kg of coarse salt - 5 kg of bread. These ingredients are mixed, then the prepared mixture is placed in an oven preheated to 250 degrees and baked until the bread turns black. After that, the mixture must be crushed and sieved through a sieve.
Step 5
Each village had its own recipe for such black salt. For example, in Kostroma, spicy herbs such as oregano and mint were added to the Thursday salt when cooking with the usual ingredients. Hence the name of this salt - Kostroma black salt.
