World`s Best Herbal Quark
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g low-fat quark
- 200 g yohurt, 0.1% fat, stirred until creamy
- 100 g sour cream
- 1 lime (s), which the juice
- 1 large clove (s) garlic, squeezed through
- Salt and pepper, from the mill
- Paprika powder, hot pink or chili powder
- 10 tablespoon herbs, frozen (parsley, chives, dill)
- 1 onion (s), finely diced
Print Recipe
Pin Recipe Instructions
- Mix the yoghurt, quark and sour cream together well. Roll the lime back and forth on the work surface so that it gives more juice, squeeze out and add the juice to the quark. Add onion, garlic and herbs and stir everything well. Season to taste with salt, pepper and paprika or chilli.
- Put the quark in the fridge for at least 1 hour to steep. Stir again and season to taste before serving.
- Quark is traditionally served with jacket potatoes, but it also tastes delicious on bread, goes well with grilling, dipping raw vegetables and as a rounding blob on warm dishes such as ratatouille.
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