Quark with boiled potatoes

Ingredients for 2 servings:

• 500 g quark (40%)
• 150 g sour cream
• 1 bunch of chives
• ½ tsp salt
• 1 tsp parsley, dried
• ½ tsp sweet paprika powder
• ½ tsp celery leaves, dried
• 1 pinch of fennel powder
• ½ tsp turmeric
• ½ tsp dill tips, dried
• 1 pinch of pepper
• 1 garlic clove(s), crushed
• 1 tbsp olive oil
• ½ tsp sugar
• 500 g potatoes, waxy
• 50 g butter
• 1 tbsp caraway seeds
• 1 ½ tbsp salt
• n. B. Oil (linseed oil)

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

typical in Berlin

Place the quark and sour cream in a bowl, add the squeezed garlic, finely chopped chives, and salt, and stir. Place all the spices in a mortar and pestle, then add to the quark and stir. Let the quark mixture sit for about 10 minutes to allow the spices to infuse. Season again with salt and pepper. Finally, stir in the olive oil. Pierce the potatoes with a shish kebab skewer and wash them. Place them on top with water, salt, and caraway seeds and cook. Tip them out and rinse the caraway seeds with water. Place the potatoes in a bowl. Place the quark on plates or in small bowls. Make a well in the center of each and pour in the linseed oil. Place two slices of butter on the plate. Have a separate plate for the potato skins. Have salt on the table, as the boiled potatoes are eaten with butter and, to taste, with salt with the quark. Tip: This quark mixture is also ideal for filling baked potatoes or as a dip for vegetables.