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:
Ingredients:
- .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
Steps:
- 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
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:
Ingredients:
- 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)
Steps:
- 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
- SAVE THE WATER
- 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
