This old Polish soup took 2nd place in the Taste Atlas ranking of the best soups in the world! The name Żurek comes from the German word "sauer" which means "sour", "pickled". Żurek is prepared on the basis of broth thickened with rye flour sourdough. Thanks to sourdough, the soup acquires a characteristic sour taste. Meat is added to the soup, usually bacon or sausage, as well as potatoes, eggs, vegetables, and marjoram. In different regions of the country, mushrooms are also added. Zurek can be whitened with milk or cream. Żurek is often eaten with bread – or in bread, a hollow round loaf. Żurek has been known in Poland since the turn of the 16th and 17th centuries. There are many regional legends describing the history of Żurek. Wielkopolska legend says that it was invented by a stingy baker and pub owner as a result of a bet with a stranger. The stranger offered the baker a bag of gold in exchange for preparing the worst soup, which the baker would not be able to eat. The baker, wanting to win the bet, mixed the remains of sourdough with boiling water and then added everything he had at hand: sausage, vegetables, eggs, marjoram. The resulting soup turned out to be extremely tasty, delighted the stranger and the gathered guests. So, the baker lost the bet, lost his property, the right to the premises and moved to Silesia. Over the years, Żurek appeared on Polish tables as an Easter dish, cooked with white sausage and eggs and horseradish.