German
Gruene Sosse (Frankfurt Green Herb Sauce with Potatoes and Eggs)
Gruene Sosse (Frankfurt Green Herb Sauce with Potatoes and Eggs) is German home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 2 lb potatoes, peeled
- 2 cups packed mixed fresh herbs (parsley, chives, chervil, dill, cress, sorrel, borage), finely chopped
- 1 cup sour cream
- 1/2 cup plain yogurt
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 4 hard-boiled eggs, peeled and chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
How to cook it
- Boil the potatoes in salted water for 15 to 18 minutes, until fork-tender, then drain and slice.
- Whisk together the sour cream, yogurt, mayonnaise, mustard, and lemon juice in a bowl.
- Fold the chopped herbs and half the chopped hard-boiled egg into the sauce, then season with the salt and pepper.
- Slice the warm potatoes onto plates and spoon the green sauce generously over the top.
- Scatter the remaining chopped egg over the sauce and serve right away, while the potatoes are still warm.
Serve it with
A German dinner is a plate rather than a single dish. These are the courses that normally sit beside Gruene Sosse (Frankfurt Green Herb Sauce with Potatoes and Eggs), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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What it is eaten with
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Gruene Sosse (Frankfurt Green Herb Sauce with Potatoes and Eggs) carries dairy and eggs. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Backfisch (Pan-Fried Breaded Plaice) |
| Gluten | No | |
| Shellfish | No | |
| Eggs | Yes | Abendbrot-Teller mit Putenschinken (Cold Evening Bread Plate with Turkey Ham) |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- Medium
- Protein quality
- Complete
- Food groups it covers
- Vegetables, Dairy, and Egg
- How this was set
- Hand audited
When to cook it
Gruene Sosse (Frankfurt Green Herb Sauce with Potatoes and Eggs) takes about 30 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. It is at its best in spring and summer, which is when what goes into it is worth buying.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on herbs, sour cream, egg, and potato.
From the same kitchens
More cooking from western Germany.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.