- Winiary's Żurek - 2 sachets
- potatoes: 350 g
- eggs: 3
- pork jowl: 100 g
- onions: 1 medium
- sausage: 1 per person
- water: 1800 ml (300 ml more than in instruction on the sachet)
- salt and pepper
- marjoram

1. Boil potatoes and eggs.
2. Cut the pork and slice the onion. Fry it until brown. No need to add any fat for frying, because the jowl should be fat enough.
3. Pour the water and mix in the soup powder. Bring it to boil.
4. Add spices and sausages.
5. Cook for about half an hour. If needed, add more spices, lard and/or brine from dill pickles.

Serving: put eggs and potatoes on the plate and pour the soup.

Optionally: serve with bread.