Frankfurter Gruene Sosse (with eggs)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 144.5
- Total Fat: 10.3 g
- Cholesterol: 124.7 mg
- Sodium: 53.6 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 0.0 g
- Protein: 6.8 g
View full nutritional breakdown of Frankfurter Gruene Sosse (with eggs) calories by ingredient
Introduction
When I visited Frankfurt a few years ago I fell in love with the local "green sauce" and ate it just about every day I was there, served with bratkartoffeln and hard-boiled eggs. Traditionally this sauce is made with equal quantities of seven herbs: parsley, chives, borage, chervil, watercress, sorrel and salad burnet. I try to get as many of these as I can, but most weeks we make do with the poor pleb's version using parsley, frozen spinach and spring onion as staples. If I have other interesting fresh greens I try them too - this week I added some Asian greens that I found at the market, not at all authentic but they passed the test of my (now-fading) taste memories of those glorious meals in Frankfurt. When I visited Frankfurt a few years ago I fell in love with the local "green sauce" and ate it just about every day I was there, served with bratkartoffeln and hard-boiled eggs. Traditionally this sauce is made with equal quantities of seven herbs: parsley, chives, borage, chervil, watercress, sorrel and salad burnet. I try to get as many of these as I can, but most weeks we make do with the poor pleb's version using parsley, frozen spinach and spring onion as staples. If I have other interesting fresh greens I try them too - this week I added some Asian greens that I found at the market, not at all authentic but they passed the test of my (now-fading) taste memories of those glorious meals in Frankfurt.Number of Servings: 6
Ingredients
-
4-5 cups chopped fresh herbs, ideally a bunch each of parsley, chives, borage, cress, sorrel, salad burnet and chervil but failing that go for a big bunch of parsley, 2-3 spring onions and a big bunch of spinach (or 100g frozen leaf spinach)
250ml light ricotta
250ml light sour cream
4 hard boiled eggs
1 Tbsp white vinegar
drop sunflower oil (if you must)
white pepper
salt
Directions
4-6 servings
The quickest way to make this is to toss everything in the food processor and pulse to a green mush but my main reason for making this version of Gruene Sosse is to get the chunky texture and since I'm adding the extra calories of eggs and the extravagance of ricotta and sour cream I prefer to chop everything by hand.
Peel the eggs and remove the yolks. Mash the yolks in a small bowl with the vinegar, oil, salt and pepper.
Chop your greens finely using a large knife. This not only gives your forearms a fine workout but it stops all the herby juices getting squeezed out and creates a more interesting mix of flavours.
Chop the egg whites roughly.
Mix the sour cream and ricotta. You can also add plain yogurt or substitute it in part. Add the mashed yolks and mix well.
Stir in the greens and egg whites.
Refrigerate for a few hours to let the flavours combine.
Bring to room temperature to serve. Season to taste.
Serve with boiled potatoes, fish, sliced beef, or - our favourite Tuesday night dinner - serve with 1cm thick slices of Agria potatoes baked till crispy in a 200 deg C oven, and halved hard-boiled eggs.
In a small bow
Number of Servings: 6
Recipe submitted by SparkPeople user NOMEDEPLUME.
The quickest way to make this is to toss everything in the food processor and pulse to a green mush but my main reason for making this version of Gruene Sosse is to get the chunky texture and since I'm adding the extra calories of eggs and the extravagance of ricotta and sour cream I prefer to chop everything by hand.
Peel the eggs and remove the yolks. Mash the yolks in a small bowl with the vinegar, oil, salt and pepper.
Chop your greens finely using a large knife. This not only gives your forearms a fine workout but it stops all the herby juices getting squeezed out and creates a more interesting mix of flavours.
Chop the egg whites roughly.
Mix the sour cream and ricotta. You can also add plain yogurt or substitute it in part. Add the mashed yolks and mix well.
Stir in the greens and egg whites.
Refrigerate for a few hours to let the flavours combine.
Bring to room temperature to serve. Season to taste.
Serve with boiled potatoes, fish, sliced beef, or - our favourite Tuesday night dinner - serve with 1cm thick slices of Agria potatoes baked till crispy in a 200 deg C oven, and halved hard-boiled eggs.
In a small bow
Number of Servings: 6
Recipe submitted by SparkPeople user NOMEDEPLUME.