Summary

Ingredients

• 9 potato (s), depending on size, with medium-sized 3 per person
• 500 g cream quark or low-fat quark or mixed
• milk
• 1 onion (s)
• 1 teaspoon salt
• 2 teaspoons caraway seeds, whole
• Oil (linseed oil)
• 1 slice butter, possibly
• 1 slice (s) liver sausage, possibly

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Instructions

1. First prepare the quark so that it can soak a little before the jacket potatoes are ready. To do this, put the quark in a bowl and stir creamy with a little milk. Finely dice an onion and stir in. Season with salt and caraway seeds to taste.
2. Wash and brush the potatoes thoroughly, put them in a saucepan and pour in enough water to cover the potatoes. The cooking time depends on the size of the potatoes, after 15 minutes you can prick to see whether they are already done. As soon as they are soft, carefully peel them while they are still hot and serve with the quark.
3. As an extra, I sometimes add a few chives rolls or sprouts on top of the quark as a topping, but then it is no longer typical of the Ore Mountains.
4. What should definitely be left on the plate is a dash of linseed oil (2 - 3 tablespoons per plate). This is best taken by everyone, because it is not for everyone. It is important that the linseed oil is fresh, because it quickly becomes bitter or even rancid. Some people from the Erzgebirge like to add a slice of butter and / or liver sausage, but that`s not my cup of tea.
5. The indicated amount is sufficient for 3 large servings.