Hessen Grüne Soße & Potatoes

Introduction to Hessen Grüne Soße

Grüne Soße, or "Green Sauce," is a famous and traditional culinary delight hailing from the Hessen region of Germany, particularly celebrated in the city of Frankfurt. Known as "Frankfurter Grüne Soße," it is cherished for its vibrant green color and fresh, herbaceous flavor. It is typically accompanied by simple side dishes such as hard-boiled eggs and potatoes, creating a harmonious balance of flavors. With historical roots that date back centuries, Grüne Soße is often associated with Goethe, the renowned German writer, who was born in Frankfurt and reportedly had a fondness for this dish.

Ingredients

The classic Hessen Grüne Soße consists of a blend of seven specific herbs that are locally grown during the spring season. These herbs bring a unique taste that is refreshing and full of zest.

• Parsley
• Chives
• Chervil
• Borage
• Sorrel
• Cress
• Burnet
• Sour Cream
• Yoghurt
• Eggs
• Mustard
• Lemon Juice
• Sugar
• Salt
• Pepper
• Potatoes

Preparation

Preparing the Herbs

The vibrant flavor of Grüne Soße lies in the expert preparation and combination of fresh herbs. It's essential to start with thoroughly washed parsley, chives, chervil, borage, sorrel, cress, and burnet. Once washed, pat them dry with a clean towel.

Finely chop each herb using a sharp knife. The finer the chopping, the more the flavors are released, creating a delicately balanced sauce. Combine all the chopped herbs in a bowl, ensuring they are mixed thoroughly.

Preparing the Sauce

In a separate bowl, mix together sour cream and yoghurt, creating a creamy base. Incorporate two finely mashed hard-boiled eggs into the mixture; this adds an additional layer of texture and flavor.

Add a teaspoon of mustard, a tablespoon of lemon juice, and a pinch of sugar to the mix. Season with a dash of salt and pepper according to taste.

Now, gradually stir in the finely chopped herbs into the creamy mixture, folding them in gently to maintain their delicate structure. Cover the bowl and let it rest in the refrigerator for at least an hour to allow the flavors to meld completely.

Note:

For the best-tasting Grüne Soße, use the freshest ingredients possible. Fresh herbs, when chopped and mixed with the mellow creaminess of the dairy, give the sauce its characteristic flavor.

Cooking the Potatoes

Boiling the Potatoes

The traditional accompaniment to Grüne Soße is humble, well-prepared potatoes. Start by peeling and slicing the potatoes. Boil a large pot of salted water, add the sliced potatoes, and cook until tender, which usually takes about 20 minutes. Regularly check their tenderness with a fork.

Once cooked, drain the water and let the potatoes sit to cool slightly. Optionally, you can lightly drizzle them with olive oil for extra flavor.

Enjoying Hessen Grüne Soße & Potatoes

To serve, arrange the potatoes on a plate and generously spoon the chilled Grüne Soße over them. Top off with quartered hard-boiled eggs for added protein and decorative flair.

This dish can be savored as a refreshing lunch, a light dinner, or a side dish for larger German-style meals. Pair it with a chilled glass of Apfelwein, the classic Hessian cider, enhancing the authentic regional experience.