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Winemaking
Żurek is one of those soups that simply tastes like home. Hearty, gently tangy, aromatic, and substantial—the kind that fills you up and lingers in your memory.
In this version, we don’t take shortcuts. There’s a full-bodied broth built on vegetables and smoked meats, two kinds of sausage, dried mushrooms, and bold touches like horseradish and marjoram. And of course, good sour rye starter—because there’s no real żurek without it.
This is a żurek you can proudly serve at your holiday table or make “just because” for the weekend—and trust it’ll disappear down to the last spoonful.
Preparation:
- Add the soup vegetables, garlic, spices (bay leaves, allspice), smoked bones, and the smoked bacon skin to a large pot.
- Add the charred onion for a smoky note. Cover with water and simmer until you have a deeply aromatic broth.
- Strain the stock so you’re left with a clear liquid. Slip in the raw white sausage and poach it for a few minutes, then remove and set aside.
- Dice the bacon, smoked sausage, onion, and garlic. Sauté in a pan until browned and the fat renders. Tip everything into the stock.
- Once the white sausage has cooled, slice it into thick rounds and add to the pot.
- Time for the signature flavors: add 1 tablespoon grated horseradish, 1 tablespoon Sarepska mustard, a generous amount of marjoram, and salt.
- Pour the sour rye starter into the simmering soup (stir it first). Add the soaked, chopped mushrooms along with their soaking liquid. Finish with freshly ground pepper.
- Hollow out a small loaf of bread. Ladle in the hot żurek, add half a hard-boiled egg, and garnish with fresh herbs.
Enjoy! ... because homemade is better!
