Summary

Ingredients

• 500 g quark (40%)
• 150 g sour cream
• 1 bunch chives
• 0.5 teaspoon ½ salt
• 1 teaspoon parsley, dried
• 0.5 teaspoon ½ paprika powder, noble sweet
• 0.5 teaspoon ½ celery leaves, dried
• 1 pinch fennel powder
• 0.5 teaspoon ½ turmeric
• 0.5 teaspoon ½ dill tips, dried
• 1 pinch pepper
• 1 clove (s) garlic, pressed
• 1 tablespoon olive oil
• 0.5 teaspoon ½ sugar
• 500 g potato (s), waxy
• 50 g butter
• 1 tablespoon caraway seeds
• 1 ½ tablespoon salt
• Oil (linseed oil)

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Instructions

1. Put the quark and sour cream in a bowl, add the squeezed garlic, the finely chopped chives and salt and stir. Put all the spices in a mortar and mortar, then add to the quark and stir. The quark mixture should steep for about 10 minutes so that the spices develop. Then season again with salt and pepper. Finally stir in the olive oil.
2. Pierce the potatoes with a kebab skewer and wash. Top with water, salt and the caraway seeds and cook. Tip off and rinse the caraway seeds with water. Put the potatoes in a bowl. Portion the quark on plates or in small bowls. Make a hollow in the middle and pour in the linseed oil. Put 2 slices of butter on the plate. Prepare a separate plate for the potato peels.
3. Prepare salt on the table as the jacket potatoes are eaten with butter and, if you like, with salt with the quark.
4. Tip: This quark mixture is also ideal for filling baked potatoes or as a dip with vegetables.