14
Frankfurter Grüne Soße
Martin Häusling, Germany
I NGRED I ENTS ( SERVES 6 )
500g heavy sour cream (‘Smetana’, 20-24% fat)
400g sour cream (‘saure Sahne’, 10% fat)
200g yoghurt (3.5% fat)
2 bunches of fresh herbs (borage, chervil, cress, parsley, pimpinella, sorrel, chives)
8 hard-boiled eggs
4 tablespoons vinegar
salt
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Preparation is very quick and easy. Chop the
fresh herbs as finely as possible and mix
them with yoghurt, vinegar, heavy sour cream,
sour cream and salt. Then add the chopped
hard-boiled eggs. The sauce is served with
boiled potatoes, asparagus, cold beef or fish.
10 MIN.
EASY
LOW
VEGETARIAN
REGIONAL
