Quark mit Leinol und Pellkartoffeln

This classic eastern German dish is humble but deeply satisfying: cool, creamy quark enriched with fragrant linseed oil, served with hot boiled potatoes and fresh chives. The contrast of temperatures and textures makes it refreshing, filling, and surprisingly elegant in its simplicity.

Nutrition · per serving

315kcal

20gProtein

24gCarbs

15gFat

3gFiber

2 servings

Ingredients

8 items

Quark topping

quark300 g

linseed oil30 ml

fine salt3 g

black pepper1 g

fresh chives10 g

Pellkartoffeln

small waxy potatoes400 g

water1.5 litres

fine salt6 g

Tips

•Use cold-pressed linseed oil for the most authentic nutty, grassy flavor; it should taste fresh, never bitter or paint-like.
•Low-fat or full-fat quark both work, but full-fat gives a creamier East German breakfast style.
•If your potatoes are larger, halve them before boiling or allow a few extra minutes of cooking time.
•This dish is also excellent with sliced radishes or cucumber on the side, though the classic version is very simple.

Steps

1
Rinse the potatoes well and place them in a medium pot with the water and salt. Bring to a boil over high heat, then cook at a steady simmer for 10-12 minutes until a knife slides in with only slight resistance. Small waxy potatoes cook fastest and help keep the dish within 15 minutes.
400 g small waxy potatoes1.5 litres water6 g fine salt
2
While the potatoes cook, finely snip the chives. In a bowl, stir the quark with the linseed oil, fine salt, and black pepper until smooth and lightly glossy. Fold in most of the chives, reserving a little for serving. If the quark seems very firm, stir vigorously rather than thinning it; the traditional texture should stay thick and spoonable.
10 g fresh chives300 g quark30 ml linseed oil3 g fine salt1 g black pepper
3
Drain the potatoes. Leave them for about 1 minute so excess moisture evaporates, then lightly crush or peel them at the table if you like. Hot, dry-skinned potatoes take the topping best.
400 g small waxy potatoes
4
Divide the potatoes between 2 plates and spoon the quark mixture alongside or over them. Finish with the remaining chives and serve immediately, with a little extra salt and pepper if desired.
400 g small waxy potatoes300 g quark10 g fresh chives

Origin & History

Quark mit Leinol und Pellkartoffeln is closely associated with Lusatia in eastern Germany, especially in Saxony and Brandenburg. The combination reflects a rural tradition of pairing fresh dairy with locally pressed linseed oil and boiled potatoes for a simple, nourishing meal. It remains a beloved breakfast, light lunch, or supper dish in the region.

german breakfast quark potato vegetarian beginner boiled

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Quark mit Leinol und Pellkartoffeln

Steps

Rinse the potatoes well and place them in a medium pot with the water and salt. Bring to a boil over high heat, then cook at a steady simmer for 10-12 minutes until a knife slides in with only slight resistance. Small waxy potatoes cook fastest and help keep the dish within 15 minutes.

400 g small waxy potatoes1.5 litres water6 g fine salt

While the potatoes cook, finely snip the chives. In a bowl, stir the quark with the linseed oil, fine salt, and black pepper until smooth and lightly glossy. Fold in most of the chives, reserving a little for serving. If the quark seems very firm, stir vigorously rather than thinning it; the traditional texture should stay thick and spoonable.

10 g fresh chives300 g quark30 ml linseed oil3 g fine salt1 g black pepper

Drain the potatoes. Leave them for about 1 minute so excess moisture evaporates, then lightly crush or peel them at the table if you like. Hot, dry-skinned potatoes take the topping best.

400 g small waxy potatoes

Divide the potatoes between 2 plates and spoon the quark mixture alongside or over them. Finish with the remaining chives and serve immediately, with a little extra salt and pepper if desired.

400 g small waxy potatoes300 g quark10 g fresh chives

Origin & History