Entree: Liechtenstein – Sura Kees (A traditional Alpine sour-curd cheese dish served cold or room temperature with boiled potatoes, onions, and caraway)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

12 oz Sura Kees (quark-style sour-curd cheese; practical alternative: quark-style sour cheese) (estimated edible portion: 12 oz)
2 lb waxy potatoes, such as Yukon Gold, scrubbed
1 medium onion, very thinly sliced
2 tbsp unsalted butter, softened
1/4 cup (60 ml) heavy cream, to loosen the curd if needed
1 tsp caraway seeds, lightly crushed
1 tsp kosher salt, divided
1/2 tsp freshly ground black pepper
2 tbsp fresh chives, finely chopped
4 slices rye bread, for serving (estimated edible portion: 4 1/2 oz)
Optional: thinly sliced radishes, for garnish

Show original ingredient measurements

12 oz (340 g) Sura Kees (quark-style sour-curd cheese; practical alternative: quark-style sour cheese) (estimated edible portion: 340 g)
2 lb (900 g) waxy potatoes, such as Yukon Gold, scrubbed
1 medium onion, very thinly sliced
2 tbsp (30 g) unsalted butter, softened
1/4 cup (60 ml) heavy cream, to loosen the curd if needed
1 tsp (2 g) caraway seeds, lightly crushed
1 tsp (6 g) kosher salt, divided
1/2 tsp (2 g) freshly ground black pepper
2 tbsp (6 g) fresh chives, finely chopped
4 slices rye bread, for serving (estimated edible portion: 128 g)
Optional: thinly sliced radishes, for garnish

Instructions

1. Place the whole scrubbed potatoes in a pot and cover with cold water. Add half the salt, bring to a boil, and cook until just tender when pierced with a fork, about 18–25 minutes depending on size. Drain and keep warm.
2. While the potatoes cook, place the Sura Kees in a medium bowl. Stir in the softened butter. Add the cream a little at a time, only as needed, until the curd is spreadable and slightly creamy. Avoid overmixing; a slightly lumpy texture is traditional.
3. Fold in the thinly sliced onion, crushed caraway seeds, remaining salt, black pepper, and most of the chopped chives. Reserve a pinch of chives for garnish. Taste and adjust the seasoning if needed.
4. Slice the warm potatoes and arrange them on a platter. Serve the Sura Kees alongside or spooned over the potatoes so the cheese warms slightly. Garnish with the reserved chives and optional sliced radishes.
5. Serve immediately with rye bread for dipping and additional black pepper at the table.