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Prep time
10 minutes
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Cook time
20 minutes
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Serves
2
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
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Ingredients
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6
eggs
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500 grams
potatoes
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0.5 teaspoons
caraway
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salt
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2 handfuls
mixed herbs: borage, chervil, cress, parsley, burnet, sorrel, chive
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1
clove of garlic
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100 grams
sour cream
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80 grams
greek yoghurt
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1 teaspoon
mustard, your preferred kind
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1 teaspoon
vegetable oil (not olive oil)
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1 teaspoon
lemon juice
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black pepper
Directions
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Put eggs in boiling water and boil them for 10 minutes.
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Scrub, then peel potatoes and boil them together with the caraway in salted water for approximately 20 minutes.
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Shortly place the eggs in cold water, then keep four eggs warm. Peel the others and cut in halves.
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Clean the herbs, pat them dry and chop them. Leave a few to garnish. Press the garlic.
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Press the egg yolks from the cooled eggs through a sieve. Chop the egg-whites.
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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.
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Enjoy together with the boiled potatoes and remaining eggs. Garnish with some herbs.
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