German
Gruene Sosse (Frankfurt Green Herb Sauce with Potatoes and Eggs)
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Gruene Sosse (Frankfurt Green Herb Sauce with Potatoes and Eggs) is German home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Boil the potatoes in salted water for 15 to 18 minutes, until fork-tender, then drain and slice.
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Whisk together the sour cream, yogurt, mayonnaise, mustard, and lemon juice in a bowl.
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Fold the chopped herbs and half the chopped hard-boiled egg into the sauce, then season with the salt and pepper.
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Slice the warm potatoes onto plates and spoon the green sauce generously over the top.
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Scatter the remaining chopped egg over the sauce and serve right away, while the potatoes are still warm.
Watch how to cook Gruene Sosse (Frankfurt Green Herb Sauce with Potatoes and Eggs)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A German dinner is a plate rather than a single dish. These are the courses that normally sit beside Gruene Sosse (Frankfurt Green Herb Sauce with Potatoes and Eggs), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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What it is eaten with
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Gruene Sosse (Frankfurt Green Herb Sauce with Potatoes and Eggs) carries dairy and eggs. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Backfisch (Pan-Fried Breaded Plaice) |
| Gluten | No | |
| Shellfish | No | |
| Eggs | Yes | Abendbrot-Teller mit Putenschinken (Cold Evening Bread Plate with Turkey Ham) |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 430 kcal
- Protein
- 14 g
- Carbs
- 44 g
- Fat
- 22 g
- Fiber
- 5 g
- Sugar
- 3 g
- Sodium
- 450 mg
- Saturated fat
- 10 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Gruene Sosse (Frankfurt Green Herb Sauce with Potatoes and Eggs) takes about 30 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. It is at its best in spring and summer, which is when what goes into it is worth buying.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.