Frankfurter Grüne Soße

Name: Frankfurter Grüne Soße
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: German (Frankfurt)
Ingredients: Mixed fresh herbs (parsley, chives, chervil, cress, sorrel, borage, salad burnet — or best available substitutes) — 150 g (5 packed cups); Sour cream — 150 g (2/3 cup); Plain yogurt — 100 g (1/3 cup + 1 tbsp); Hard-boiled eggs, chopped — 2; White wine vinegar — 15 ml (1 tbsp); Mustard — 5 g (1 tsp); Salt and pepper — to taste

The Quirky Foodster Team

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20 min

Prep

10 min (egg boiling)

Cook

Ingredients

Mixed fresh herbs (parsley, chives, chervil, cress, sorrel, borage, salad burnet — or best available substitutes) — 150 g (5 packed cups)
Sour cream — 150 g (2/3 cup)
Plain yogurt — 100 g (1/3 cup + 1 tbsp)
Hard-boiled eggs, chopped — 2
White wine vinegar — 15 ml (1 tbsp)
Mustard — 5 g (1 tsp)
Salt and pepper — to taste

Method

Wash and finely chop all fresh herbs, or pulse briefly in a food processor for a coarser texture.
Combine sour cream, yogurt, vinegar and mustard in a mixing bowl; whisk until smooth.
Fold in the chopped herbs.
Stir in chopped hard-boiled eggs.
Season with salt and pepper; chill at least 30 minutes before serving.

Cultural Background: A cold herb sauce made from a specific traditional mix of seven fresh herbs (borage, chervil, cress, parsley, burnet, sorrel and chives) blended with sour cream or yogurt, Grüne Soße is a Frankfurt specialty dating back centuries, traditionally served with boiled eggs and potatoes.

Tips: • The traditional seven-herb blend is specific to Frankfurt, but a good mix of any fresh, soft green herbs makes a reasonable substitute if some are unavailable. • Chill the finished sauce to let the herb flavours meld fully.

Variations: • Add a boiled potato mashed into the sauce for extra body, as some households do. • Use crème fraîche instead of sour cream for a tangier version.

Storage: Refrigerate up to 2 days in an airtight container; herbs will darken slightly.

Reheating: Not applicable; served cold. Nutrition (per serving) Approx. 55 kcal, 2 g protein, 4 g fat, 2 g carbohydrate per 60 g serving. FAQs What is Grüne Soße traditionally served with? Boiled potatoes and hard-boiled eggs, a classic Frankfurt dish, especially popular around Easter. Can I use only common herbs like parsley and chives? Yes, while the traditional seven-herb mix is ideal, a blend of readily available fresh green herbs still makes a good version.

FAQs: What is Grüne Soße traditionally served with? Boiled potatoes and hard-boiled eggs, a classic Frankfurt dish, especially popular around Easter. Can I use only common herbs like parsley and chives? Yes, while the traditional seven-herb mix is ideal, a blend of readily available fresh green herbs still makes a good version.