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.

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