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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.