German Breakfast Salad with Quark and Herbs Quark mit Kräutern Recipe
Quark mit Kräutern is a simple, herb-packed quark spread that in Germany is often eaten for breakfast or dinner with a slice of bread and vegetables. It is light, fresh and full of herbs, a bit like Polish cottage cheese with chives, but usually looser and creamier. It’s perfect when you want to quickly prepare something homemade to go with bread without spending much time in the kitchen.
This kind of herb quark is a staple of German “Abendbrot” and guesthouse breakfasts – it’s served alongside cold cuts, cheeses, and fresh vegetables.
This quick quark and herb spread is fresh, protein-rich and very versatile: it works as a sandwich topping, dip or light sauce. It brings a touch of German Abendbrot (evening bread) culture to your table with minimal effort.
Why this version works
- Polish twaróg combined with yogurt and oil closely mimics the smoothness of German quark.
- Lemon juice balances the richness of the dairy and boosts the aroma of fresh herbs.
- Very finely chopping the herbs and onion gives a smooth spread that’s easy to smear on bread.
- A short chill time lets the herbs release their aroma and the mixture thicken slightly.
Chef's tips
Adjust the consistency with yogurt: less for a thicker spread, more for a dip-like texture. Fresh herbs make the biggest difference here, so use plenty and choose the ones you like most. A small splash of lemon juice brightens the flavour and keeps the herbs looking fresh.
How to serve
Serve in a small bowl, sprinkled with extra chopped herbs and radish slices. It pairs well with rye bread, wholegrain rolls, boiled potatoes or a simple plate of raw vegetables.
Substitutions
- Replace part of the yogurt with skyr if you want a thicker, higher‑protein spread.
- Instead of rapeseed oil, use a mild olive oil if you enjoy its flavor.
- If you don’t have dill, compensate with more parsley and chives to keep the fresh herbal taste.
Ingredients
- semi-fat twaróg (Polish curd cheese) or German quark, if available - 250 g
- natural yogurt thick - 100 g
- chives chopped - 2 tablespoons
- parsley chopped - 1.5 tablespoons
- dill chopped - 1 tablespoon
- spring onion small, with green part - 1 piece
- lemon juice - 1 tablespoon
- rapeseed oil optional, for a milder taste - 1 tablespoon
- salt to taste
- black pepper freshly ground, to taste
- radish for serving, sliced - 4 piece
Preparation
- Transfer the twaróg to a bowl and mash with a fork so there are no large lumps. If you are using quark, just give it a light stir.
- Add the natural yogurt and oil, and mix until you get a creamy mixture. If you prefer a looser consistency, add 1–2 more tablespoons of yogurt.
- Finely chop the chives, parsley and dill. Very finely chop the spring onion, including part of the green tops.
- Add the herbs and spring onion to the cheese, pour in the lemon juice and season with salt and pepper. Mix thoroughly.
- Taste and, if necessary, adjust the seasoning with more salt, pepper or lemon juice.
- Serve immediately with radish slices on top, or chill in the fridge for 15–20 minutes to let the flavours meld.
Storage
Store the quark and herb spread in the fridge in a closed container and consume within 1–2 days. Stir before serving, as it may release a little whey.
This is one of those recipes that can easily become a staple in your fridge. Once you get used to having a bowl of quark with herbs ready, it’s hard to go back to store-bought spreads.
