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

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

- 12 oz (340 g) Sura Kees or other sour curd cheese (quark-style sour cheese)
- 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 or milk, 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 or Bauernbrot, for serving
- Optional: thinly sliced radishes for garnish

Instructions

1. Place the whole potatoes in a pot, cover with cold water, add 1/2 tsp 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 potatoes cook, transfer the Sura Kees to a medium bowl. Stir in the softened butter and 1/4 cup heavy cream or milk a little at a time until the curd reaches a spreadable, slightly creamy texture. Do not overwork; a slightly lumpy texture is traditional.
3. Fold in the thinly sliced onion, crushed caraway seeds, remaining 1/2 tsp salt, black pepper, and most of the chopped chives, reserving a pinch for garnish. Taste and adjust seasoning.
4. To serve, slice the warm potatoes and arrange on a platter. Spoon portions of the Sura Kees alongside or on top of the potatoes so it warms slightly. Garnish with remaining chives and optional radishes.
5. Serve immediately with rye bread or Bauernbrot to dip, and additional black pepper at the table.