📝 About This Recipe
A staple of the German breakfast table, this Kräuterquark is a masterclass in balancing creamy textures with the punchy, bright notes of garden-fresh herbs. Using high-protein quark as a base, we incorporate a touch of mineral water for aeration and flaxseed oil for a traditional, nutty depth. It is a refreshing, nutrient-dense bowl that perfectly bridges the gap between a light morning meal and a sophisticated brunch component.
🥗 Ingredients
The Dairy Base
- 500 grams Quark (preferably 20% fat or 'Magerquark' for a leaner option)
- 2-3 tablespoons Greek Yogurt or Sour Cream (for added creaminess)
- 2-3 tablespoons Sparkling Mineral Water (highly carbonated, to create a light and fluffy texture)
The Fresh Herb Garden
- 1 small bunch Fresh Chives (finely snipped into small rings)
- 1/2 cup Fresh Parsley (flat-leaf preferred, leaves only, finely chopped)
- 2 tablespoons Fresh Dill (finely chopped, stems removed)
- 1 tablespoon Fresh Lovage or Chervil (optional, for an authentic herbal depth)
Aromatics and Seasoning
- 1 small Shallot (very finely minced)
- 1 clove Garlic (pressed or grated into a paste)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 tablespoon Flaxseed Oil (traditional German addition for a nutty finish)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1/4 teaspoon Freshly Cracked Black Pepper (more for garnish)
- 1 pinch Sweet Paprika (for a subtle warmth)
Garnish
- 3-4 pieces Radishes (thinly sliced into rounds)
- 1 handful Microgreens (for a modern presentation)
👨🍳 Instructions
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1
Place the quark in a medium-sized chilled mixing bowl. If you are using a very dry 'Magerquark', ensure you have your yogurt and mineral water ready to adjust the consistency.
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2
Add the Greek yogurt (or sour cream) and the sparkling mineral water to the quark. Using a whisk or a sturdy spatula, beat the mixture vigorously for 1-2 minutes until it becomes noticeably lighter and aerated.
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3
Prepare your shallot by mincing it as finely as possible. You want the flavor to permeate the dairy without having large, crunchy bits of raw onion.
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4
Finely chop the parsley, dill, and any optional herbs like chervil or lovage. Use a sharp knife to avoid bruising the leaves, which can make the herbs taste bitter.
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5
Snip the chives with kitchen shears directly into the bowl to preserve their delicate shape and oils.
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6
Fold the minced shallot, pressed garlic, and chopped herbs into the creamy quark mixture until evenly distributed.
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7
Drizzle in the flaxseed oil and lemon juice. These fats and acids will brighten the heavy dairy notes and add a glossy sheen to the mixture.
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8
Season with sea salt, freshly cracked black pepper, and a pinch of sweet paprika. Stir gently to combine.
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9
Taste the mixture. The flavors will develop over time, but ensure the salt and lemon levels are balanced at this stage.
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10
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This 'resting' period allows the shallots and herbs to infuse the quark.
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11
Just before serving, give the quark a final stir. If it has thickened too much in the fridge, add another teaspoon of sparkling water to loosen it.
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12
Transfer to individual serving bowls or one large decorative bowl. Smooth the top with the back of a spoon, creating a small well in the center.
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13
Garnish with the thinly sliced radishes, extra chives, a dusting of paprika, and a few microgreens for a professional finish.
💡 Chef's Tips
Always use fresh herbs; dried herbs will not provide the necessary vibrant flavor for this raw preparation. The sparkling water is a secret chef's trick to make the dense quark feel like a light mousse. If you can't find quark, you can substitute with a 50/50 mix of Greek yogurt and strained ricotta. Avoid using a food processor for the herbs, as it can turn the quark a muddy green color; hand-chopping keeps the colors distinct. For a vegan version, use a thick soy-based yogurt or almond-based cream cheese alternative.
🍽️ Serving Suggestions
Serve alongside warm, skin-on boiled potatoes (Pellkartoffeln) for a classic German lunch. Spread generously on toasted dark rye bread or pumpernickel with a side of smoked salmon. Use as a dip for crunchy spring vegetables like cucumber spears, carrots, and bell peppers. Pair with a crisp, dry white wine like a German Riesling or a refreshing iced herbal tea. Top with a soft-boiled egg for an extra protein boost during brunch.