Grüne Soße, Frankfurt Style (green herb sauce)

Name: Grüne Soße, Frankfurt Style (green herb sauce)
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4 servings
Ingredients: 6 piece eggs (medium); 1 kg waxy potatoes; 1 tsp salt (for the cooking water); 200 g mixed fresh herbs (borage, chervil, cress, parsley, salad burnet, sorrel, chives); 200 g soured cream; 200 g natural yoghurt; 4 tbsp rapeseed oil; 1 tsp medium-hot mustard; 2 tbsp white wine vinegar; 1 pinch sugar; 1 tsp salt; pepper to taste

A German classic from Hesse: in Frankfurt seven fresh herbs are finely chopped and stirred into a cold sauce of soured cream, yoghurt and oil. Steaming potatoes boiled in their skins and hard-boiled eggs go on the plate alongside. The sauce tastes fresh and gently tart, with the fine bitterness of sorrel and salad burnet.

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Cook time

65 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

580 kcal

Calories

20 g

Protein

35 g

Fat

43 g

Carbs

Ingredients

For 4 servings

Estimated cost~€3.85 · ~€0.95/serving

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Instructions

1
Just cover the eggs with cold water in a pan, bring them to the boil and hard-boil them.
2
Rinse the eggs under cold water and peel them. Chop two eggs very finely, halve the other four and keep them cool.
3
Wash the potatoes thoroughly and cook them in their skins in water with the salt until a skewer slides in easily.
4
Pick over the herbs, wash them and pat them dry, removing the coarse stalks. Chop the leaves very finely with a large knife rather than puréeing them, or the sauce will turn bitter and dark.
5
Stir the soured cream smooth with the natural yoghurt and stir in the rapeseed oil, the medium-hot mustard, the white wine vinegar and the sugar.
6
Fold in the chopped herbs and the two finely chopped eggs and season the sauce well with salt and pepper.
7
Leave the sauce to develop covered in the fridge.
8
Drain the potatoes, let them steam off briefly and serve them hot with the cold sauce and the halved eggs.