Tuesday, April 23, 2013

Polish Cooking Classes - Zurek Soup & Golabki

For those of you who know Chris and I - you know we are foodies - but you also probably know I am not the cook and Chris is AMAZING in the kitchen. So when I heard about the cooking classes, I thought it would be a fun way to learn traditional Polish dishes - and show Chris my skills. Also, never a bad idea to hang out with girlfriends and drink mimosas at 8:00am.

Marzena, from Poland, is our teacher and a lot of fun. Today's menu is Zurek Soup (translates to fermented rye) and Golabki (stuffed cabbage). Both dishes turned out perfectly! If you are interested in Polish Cooking Classes: highly recommend her (you choose what you want to cook but she has some great suggestions) www.marzenia.edu.pl She also does Polish language lessons.

Recipe for Golabki: 

  • .5 kg of rice
  • .5kg of ground pork or beef
  • cabbage
  • 2 onions
  • 2 or 3 cloves of garlic 
  • tomato paste
  • sour cream
  • flour
  • salt
  • pepper
  • cube stock
Bake: covered in tin foil for 1 hr. at 180 degrees Celsius - once out of the oven, you can drizzle with some olive oil so they don't stick together.

  • Cook rice till al dente
  • Mix the meat (raw), chopped garlic and chopped onion 
  • Combine cooked rice with meat mixture and add half a teaspoon of tomato paste (note: if the mixture is too dry, you can add 1 egg)
  • Cut the hard parts of the cabbage off, boil the head of cabbage for 5 - 30 minutes (until soft)
  • Peel off a cabbage leaf and place the rice and meat mixture inside the cabbage leaf & wrap 
  • Bake
Suggestion after making it: You can mix up the spices in the mixture. Make is spicier, possibly even leave out the rice.  

Golabki Sauce:

1.5 cups of water to cook the chopped onion & garlic until onion is soft. Add salt, pepper, 1 stock cube and tomato paste. Mix 1 spoon of flour with cold water and add to the sauce. Mix 1 spoon of sour cream with a small amount of sauce and at the rest to sauce. Serve over baked Golabki.

Recipe for Zurek:


  • 400 grams of raw sausage
  • 20 grams of smoked bacon
  • 3 Bay leaves
  • Pepper
  • All Spice
  • Marjoram
  • Salt
  • Garlic (2 cloves)
  • 4 hard boiled eggs
  • 2 cups of Zurek sourdough liquid (ready made)

  • Cook sausage, bacon, garlic, spices (3 bay leaves, 5 all spice corns & 2-3 teaspoons of Marjoram) in 6 cups of water for 15 minutes after you bring it to a boil. 
  • Remove the items (spices) floating in the water and toss
  • Remove the sausage & bacon
  • Cut the sausage and bacon into cubes 
  • Bring the water to a boil and stir in the sourdough liquid
  • Add marjoram, salt, pepper, sausage and bacon. 
  • Simmer soup for 30 minutes over low heat
  • Serve with hard boil eggs
Suggestions after making it: You can add whatever meat you want (chicken is good) and also might consider cooking the bacon to taste rather than just a boil.

Friday, April 19, 2013

WrocLove - 6th Month Anniversay

Today marks our 6th month wedding anniversary and the 20th is our 9 years together as a couple. We truly are blessed to live the life we lead and have found the person we want to experience all life has to offer in each other. It feels good knowing we are making our own way in this world - rather than sitting and waiting for life to pass us by.

To celebrate, we visited the Wroclaw Locks of Love on Cathedral Island and then headed to Le Bistrot Parisien for dinner.

Sunday, April 14, 2013

St. Elisabeth Church Tower

St. Elisabeth is a beautiful Gothic style church in Wroclaw which dates back the 14th century. The church has a tower Chris and I climbed to get an amazing view of the city.