Grüne Soße
Grie Soß: Frankfurt's seven-herb green sauce with eggs and new potatoes
Grüne Soße, or Grie Soß in Frankfurt dialect, arrives in spring when market stalls in Hesse sell paper bundles of exactly seven herbs: borage, chervil, cress, parsley, burnet, sorrel and chives. Blended into sour cream and yoghurt, they make a cold, bright, grassy sauce that is eaten with halved boiled eggs and new potatoes, traditionally on Maundy Thursday. It is a whole meal, light but filling. If you can't find the herb bundle, any mix of soft herbs with some sorrel for sourness works. A common mistake is blending the herbs to a smooth purée in a hot blender, which turns them dull and bitter; chop or pulse briefly. Chef's tip: make the sauce an hour ahead and chill it so the herbs flavour the cream fully.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the sauce
To serve
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What you'll need
Spices & pantry
Fresh ingredients (6)
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Method
0/5 doneStep 1: Wash the 9 oz mixed fresh herbs (borage, chervil, cress, parsley, burnet, sorrel, chives) and spin them very dry. Chop them finely by hand, or pulse in short bursts in a food processor until finely chopped but not a paste.
10 minStep 2: Stir the herbs into 7 oz sour cream, 9 oz thick plain yoghurt and 3 ½ oz quark with 1 tsp medium mustard, 1 tbsp lemon juice, 2 tbsp rapeseed oil, ¾ tsp salt, ¼ tsp black pepper and 1 pinch sugar. Chill for at least 30 minutes; it should be a pale, speckled green.
30 minStep 3: Boil the 2 ¼ lb small new potatoes in water with 1 tsp salt for 15–20 minutes, until a knife slides in easily. Drain.
20 minStep 4: Lower the 8 eggs into boiling water and cook for 9 minutes for firm yolks, then cool in cold water and peel.
10 minStep 5: Halve the eggs and serve them with the potatoes and a generous pool of green sauce.
2 min
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 22 g
- Carbs
- 32 g
- Fat
- 22 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does grüne Soße take?
- About 45 minutes in total: 25 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of sour cream?
- Greek yoghurt, same amount.
- What can I use instead of thick plain yoghurt?
- Greek yoghurt loosened with a little milk.
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