Grüne Soße mit Kartoffeln
Introduction to Grüne Soße
Grüne Soße, also known as Green Sauce, is a celebrated dish hailing from the Hesse region of Germany, particularly beloved in Frankfurt. This traditional German sauce is often served with boiled potatoes and sometimes paired with hard-boiled eggs or a piece of beef.
The origins of Grüne Soße date back centuries, reflecting the rich agricultural tradition of the area. It is said that even the literary giant Johann Wolfgang von Goethe was a fan of this dish, which showcases the best of the region's herbs.
Ingredients
For the Grüne Soße:
- Sorrel (Sauerampfer)
- Chervil (Kerbel)
- Borage (Borretsch)
- Cress (Kresse)
- Parsley (Petersilie)
- Chives (Schnittlauch)
- Tarragon (Estragon)
- Quark
- Sour cream (Saure Sahne)
- Plain Yogurt
- Lemon juice (Zitronensaft)
- Salt (Salz)
- Pepper (Pfeffer)
- Sugar (Zucker)
- Mustard (Senf)
For the Potatoes:
Preparation
Step 1: Preparing the Herbs
Begin by washing all the herbs thoroughly to remove any dirt or residue. Pat them dry with a clean kitchen towel. Once dried, finely chop the Sorrel, Chervil, Borage, Cress, Parsley, Chives, and Tarragon. These chopped herbs will be the heart of your Green Sauce.
Step 2: Making the Sauce
In a large bowl, mix the Quark, Sour cream, and Plain Yogurt. Add in the finely chopped herbs and blend them well using a wooden spoon or a spatula. To enhance the flavor, drizzle in some Lemon juice and add Salt, Pepper, a pinch of Sugar, and a dash of Mustard. Mix until all ingredients are well incorporated. Taste your sauce and adjust the seasoning as needed. Cover the bowl and let it chill in the refrigerator for at least an hour to allow the flavors to meld.
Step 3: Cooking the Potatoes
While the sauce is chilling, it's time to prepare the Potatoes. Peel and wash the potatoes, and then cut them into even halves or quarters depending on size. Place them in a large pot, add enough water to cover them, and a generous pinch of Salt. Bring the water to a boil, then reduce the heat and let them simmer until tender. This should take approximately 20 minutes, but check often by piercing the potatoes with a fork. Once cooked, drain the water and return the potatoes to the pot. Add a knob of Butter and gently toss the potatoes until they are coated and glistening.
Cooking Time
Ensure to keep track of your cooking time as both the Grüne Soße and the Potatoes should be served warm or at room temperature.
Serving Suggestions
Serve your Grüne Soße generously over the Potatoes. For an authentic experience, pair it with hard-boiled eggs or a piece of boiled beef. The fresh, tangy flavor of the Grüne Soße complements the smooth, comforting texture of the potatoes perfectly. Enjoy this dish as a main course or as a delightful side at a summer gathering.
Additional Tips
- For the best taste, use fresh, locally sourced herbs where possible. Their flavor is paramount to the success of the Grüne Soße.
- The sauce can be stored in the refrigerator for up to two days. However, it's best enjoyed fresh.
- Consider serving this dish with a crisp white wine typical of Germany to enhance your dining experience.
Delight in this classic German dish, and savor the medley of flavors that pay homage to a rich culinary tradition.