📝 About This Recipe
A cornerstone of the German 'Brotzeit' tradition, Kräuterquark is a silky, high-protein spread that captures the freshness of a Bavarian herb garden. This version balances the tang of traditional Quark with the richness of heavy cream and the sharp, aromatic bite of chives, parsley, and dill. It is an incredibly versatile staple that transforms a simple slice of rye bread or a boiled potato into a gourmet, nourishing meal.
🥗 Ingredients
The Dairy Base
- 500 grams Quark (preferably 20% or 40% fat content for creaminess)
- 2-3 tablespoons Heavy Cream or Sour Cream (to adjust consistency)
- 1 splash Mineral Water (sparkling water makes the texture fluffier)
The Fresh Herb Garden
- 1 bunch Fresh Chives (finely snipped into small rings)
- 1/2 bunch Fresh Flat-Leaf Parsley (leaves only, finely chopped)
- 2 sprigs Fresh Dill (finely chopped, discarding thick stems)
- 1 box Fresh Cress (snipped fresh for a peppery bite)
- 1 teaspoon Wild Garlic or Lovage (optional, very finely minced for depth)
Aromatics and Seasoning
- 1 piece Small Shallot (minced as finely as possible)
- 1 piece Garlic Clove (pressed or grated into a paste)
- 1 teaspoon Lemon Juice (freshly squeezed for brightness)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1/4 teaspoon Freshly Ground White Pepper (white pepper keeps the color clean)
- 1 pinch Paprika Edelsüß (for a subtle earthy undertone)
👨🍳 Instructions
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1
Place the 500g of Quark into a medium-sized mixing bowl. If the Quark seems very dry, use a spoon to press it through a fine-mesh sieve for an ultra-smooth texture.
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2
Add the heavy cream (or sour cream) and the splash of sparkling mineral water to the bowl. The carbonation helps aerate the dense cheese.
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3
Using a whisk or a sturdy spoon, whip the Quark mixture vigorously for 1-2 minutes until it becomes light, airy, and completely smooth.
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4
Prepare the shallot by peeling and mincing it into microscopic cubes. If you dislike the raw bite of onion, you can soak the minced shallot in cold water for 5 minutes and then drain.
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5
Grate the garlic clove directly into the Quark or mash it into a paste with a pinch of salt on your cutting board before adding.
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6
Wash all your fresh herbs thoroughly and pat them completely dry with a paper towel. Excess water will make the Quark runny.
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7
Snip the chives into tiny, uniform rings using sharp kitchen shears or a chef's knife.
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8
Finely chop the parsley and dill. Ensure they are minced well so the flavor distributes evenly throughout the cream.
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9
Fold the chopped herbs, minced shallots, and garlic into the Quark mixture using a spatula.
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10
Add the lemon juice, sea salt, white pepper, and a pinch of sweet paprika.
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11
Stir everything together gently until the green flecks of herbs are beautifully marbled through the white cream.
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12
Taste the mixture. The flavors will develop over time, but ensure the salt and acidity levels are balanced.
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13
Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes before serving. This 'resting' phase is crucial for the flavors to meld.
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14
Before serving, give it one last stir. If it has thickened too much in the fridge, add another tiny splash of mineral water.
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15
Garnish with fresh cress and a light dusting of paprika just before bringing it to the table.
💡 Chef's Tips
Always use fresh herbs rather than dried; the difference in flavor and vibrancy is night and day. If you cannot find Quark, you can substitute with a 50/50 mix of Greek yogurt and ricotta, though the flavor will be slightly different. Don't skip the sparkling water; it is the secret German trick to achieving that signature light and fluffy mouthfeel. Be careful with lovage or wild garlic; they are very potent and can easily overpower the delicate chives and parsley. For a lower-fat version, use 'Magerquark' (0% fat), but you will need to add more liquid to keep it from being chalky.
🍽️ Serving Suggestions
Serve alongside 'Pellkartoffeln' (potatoes boiled in their skins) and a pat of high-quality butter. Spread thickly over a slice of dark, crusty German rye bread (Vollkornbrot) topped with sliced radishes. Use it as a healthy dip for crunchy vegetable crudités like carrots, cucumbers, and bell peppers. Pair with a cold glass of Apfelschorle (apple juice mixed with sparkling water) for a classic German breakfast. Serve as part of a traditional 'Abendbrot' platter with cold cuts, pickles, and hard cheeses.