Ecomely

Language

Hapukapsa-kohupiimavõi (sauerkraut and quark spread): recipe illustration
Salads & starters

Hapukapsa-kohupiimavõi (sauerkraut and quark spread)

A fresh, zesty spread combining finely chopped sauerkraut with quark and dill. It is enjoyed on dark rye bread, at breakfast or as a starter.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

209 kcal per serving

Protein
6.1 g
Carbohydrates
4 g
Fat
17.9 g
of which saturated fat
10.7 g
Fiber
2.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Quickly rinse the sauerkraut under cold water, then squeeze it well with your hands to remove excess juice.
  2. Finely chop the sauerkraut and the red onion with a knife.
  3. In a bowl, work the soft butter with a fork until creamy.
  4. Add the quark and mix well, then stir in the sauerkraut, onion and dill.
  5. Season with a little salt and plenty of pepper, then taste and adjust.
  6. Cover and leave to rest in the fridge for 30 minutes before spreading on dark rye bread.

Variations and tips

Milder version. Add a spoonful of crème fraîche to soften the tangy taste of the sauerkraut.

More ideas

Hapukurk (pickled cucumbers)20 min · 6 serv. · budget-friendlyHernesalat (Pea Salad)25 min · 4 serv. · budget-friendlyKiluvõileib (sprat sandwich)10 min · 4 serv. · budget-friendlyHeeringasalat (herring salad with cheese)20 min · 4 serv.Kalasalat õuntega (Estonian fish and apple salad)20 min · 4 serv.Sauerkraut pasties (hapukapsa pirukas)1 h 05 · 6 serv. · budget-friendlyRye Flatbread with Bacon (lardiplaat)45 min · 4 serv. · budget-friendlyKala-kartulisalat (salade de poisson et pommes de terre)45 min · 4 serv.

Original Ecomely recipe.