Black Thursday salt is an old Russian product that is prepared exclusively on the last Thursday before Easter, on the so-called “clean” Thursday.
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In large cities, black salt is quite difficult to find today, only some shops and restaurants have it in its assortment, while black salt is widely used almost daily in the Russian outback.
Cooking is carried out in the following stages:
1. Take rock salt coarse grinding.
2. Mix with finely chopped cabbage leaf, boiled buckwheat and oatmeal.
3. The resulting mixture is fired in a Russian oven for 24 hours. The product resulting from such firing has a black-gray color and a unique taste.
4. On Easter, salt must be consecrated in the Church, along with Easter cakes and eggs.
Store black salt in canvas bags.
Use of black salt:
- in everyday life is used in food as not only salt, but also seasonings with a unique taste;
- is a good decorative element for decorating the table, including Easter;
- Black salt has perfectly established itself since ancient times as a natural absorbent.
The use of black salt today is the continuity of the traditions of ancient Russian cuisine and healthy nutrition every day.