Centuries ago, soup was made from grain which had beed ground between stones. This is how zur, also known as white barsch, that our ancestors liked so much, was made.
This is one of the oldest Polish soups, described as early as 13th century, and for ages it was and is a national dish in Poland. Zurek is traditional soup for Easter Holidays. On Easter Saturday people bring food that was blessed by the priest in the church. There is the tradition that those products (kielbasa and egg) should be added to the soup that is afterwards eaten on Easter Sunday.
Zurek is made on basis of stock from meat, white and smoked sausage. Almost every region of Poland has its own typical way of making it but the basis for all of htem is souered rye flour juice which should be made a few day before.
Serve hot with sausage, hard-boiled eggs, bacon, decorated with fresh marjoram leaves and black pepper.