Author Notes: This is THE traditional recipe from Frankfurt. The combination of herbs is very specific, to be a true "gruene sosse" it has to be these seven. To be enjoyed in spring, best with a glass of Frankfurter apple cider (Aeppelwoi). —burning-ice
Prep time: 10 min
Cook time: 20 min
handfuls mixed herbs: borage, chervil, cress, parsley, burnet, sorrel, chive
clove of garlic
grams sour cream
grams greek yoghurt
teaspoon mustard, your preferred kind
teaspoon vegetable oil (not olive oil)
teaspoon lemon juice
- Put eggs in boiling water and boil them for 10 minutes.
- Scrub, then peel potatoes and boil them together with the caraway in salted water for approximately 20 minutes.
- Shortly place the eggs in cold water, then keep four eggs warm. Peel the others and cut in halves.
- Clean the herbs, pat them dry and chop them. Leave a few to garnish. Press the garlic.
- Press the egg yolks from the cooled eggs through a sieve. Chop the egg-whites.
- Stir the sour cream, yoghurt, yolks, mustard, garlic, oil and lemon juice together. Add the egg-whites and the herbs. Add salt and pepper to taste.
- Enjoy together with the boiled potatoes and remaining eggs. Garnish with some herbs.
- This recipe was entered in the contest for Your Best Recipe with Green Stuff