- 1 large Cucumber
- 1 Shallot
- 250 grams Quark
- 500 grams Cream quark (40% fat)
- 75 milliliters Milk
- freshly ground pepper
- 1 bunch Dill
Peel the cucumber, remove the seeds and cut into small cubes. Peel and finely chop the shallot.
In a bowl, stir the shallot, quark, milk and mustard. Season with salt and pepper to taste. Rinse the dill, shake dry, pluck leaves and finely chop. Stir into the quark. Serve the quark mixture in bowls garnished with the cucumber. Serve with potatoes or hearty peasant bread if desired.