The Hirshon Frankfurter Grüne Soße (Sosse) is unique to the city of Frankfurt – herb sauces such as this date back 2000 years in Europe. It is believed that the Romans brought them back from their travels in the Orient.
It was introduced to Frankfurt in the 1700’s by the Italian Family Bolongaro, who brought the Italian “Salsa Verde” with them. This Italian sauce was made from herbs, oil, and vinegar. The Germans modified the recipe by adding sour cream and egg-yolks.
The Frankfurter Grüne Sosse grew quickly in popularity. Today, the European Union regulates the authenticity of all dishes labeled “Frankfurter Grüne Sosse.” The season for Frankfurter Grüne Sosse begins on Holy (Green) Thursday, the day before Good Friday, and goes until the first frost in Autumn.
Herbs used, as well as the percentages of those herbs, must match the official recipe, as defined by the “Organization for Protection of the Frankfurter Grüne Sosse.” Likewise, 70% of the herbs used in the Frankfurter Grüne Sosse must come from Frankfurt or its surrounding region.
The most important ingredients of the Frankfurter Grüne Soße are seven particular herbs.
The traditional herbs are:
* Borretsch – Borage – Borago officinalis
* Kerbel – Chervil – Anthriscus cerefolium
* Kresse – Garden Cress – Lepidium sativum
* Petersilie – Parsley – Petroselinum crispum
* Pimpinelle – Salad Burnet – Sanguisorba minor
* Sauerampfer – Sorrel – Rumex acetosa
* Schnittlauch – Chives – Allium schoenoprasum
Watercress, tarragon, lemon balm, basil, spinach, and dill are also used if any of the 7 classic herbs are unavailable
The most famous myth is that green sauce was Johann Wolfgang von Goethe’s favourite dish, invented by his mother. Locals love to connect their favourite fare with the renowned author, who was born in Frankfurt.
However, there is no evidence that this rumour is true. Actually, the first recipe of Frankfurter Grüne Soße was published in a cookbook by Wilhelmine Rührig in 1860, almost 30 years after Goethe’s death.
Frankfurter Grüne Soße has a protected geographical status in Germany. There is even a Grüne Soße monument in Frankfurt-Oberrad, seven green houses, one for each herb.
Frankfurter Grüne Soße is served with potatoes and boiled eggs, or with Tafelspitz (cooked prime beef), or fish.
, I hope you will consider it for your next meal!
Battle on – The GeneralissimoPrint
- 250g mixed 7 herbs – I use Borage, Chervil, Chives, Parsley, Tarragon, Basil and Dill
- 250g sour cream with 20-25% fat
- 150g Quark (preferred) or full-fat yogurt
- 2 hard-boiled eggs
- 1 teaspoon lemon juice
- salt & pepper
- Wash the herbs and dry them on paper towel, remove the thick stems.
- Peel the eggs and put the yolk into a mixing bowl, add lemon juice, ⅔ of the herbs, ¼ teaspoon salt and the yogurt.
- Puree using a hand blender.
- Stir the sour cream into the mixture.
- Add the coarsely-chopped egg white.
- At the end, add the remaining finely chopped herbs and season with pepper, salt and lemon juice.
- Let the green sauce rest in the fridge for at least one hour. Serve with boiled potatoes and boiled eggs cut in halves, this is the most traditional way.
- Category: Recipes
- Calories: 189.15 kcal
- Sugar: 3.99 g
- Sodium: 427.36 mg
- Fat: 16.08 g
- Saturated Fat: 8.66 g
- Trans Fat: 0.0 g
- Carbohydrates: 5.52 g
- Fiber: 1.0 g
- Protein: 7.08 g
- Cholesterol: 111.98 mg
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