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The Hirshon Frankfurter Grüne Soße

  • Total Time: 0 hours


Units Scale
  • 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


  1. Wash the herbs and dry them on paper towel, remove the thick stems.
  2. Peel the eggs and put the yolk into a mixing bowl, add lemon juice, ⅔ of the herbs, ¼ teaspoon salt and the yogurt.
  3. Puree using a hand blender.
  4. Stir the sour cream into the mixture.
  5. Add the coarsely-chopped egg white.
  6. At the end, add the remaining finely chopped herbs and season with pepper, salt and lemon juice.
  7. 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.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • 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