Grüne Sauce was once Goethes (famous german poet) most liked dish and his mother prepared it often.
The sauce (whitish blob in the middle of the plate), is traditionally made from hard-boiled eggs, oil, vinegar, salt, sour cream, and generous amounts of seven fresh herbs, namely borage, sorrel, garden cress, chervil, chives, parsley, and salad burnet (see the Wikipedia entry https://en.wikipedia.org/wiki/Green_sauce). You can by these herbs at farmers market or frozen.
I must confess, my type of Grüne Sauce may not be the original one. I used some sort of lean creme fraiche and yoghurt instead of sour cream, yes, and lemon juice.
- 400 ml sour cream but not the US american type, I used smetana
- 125 ml yoghurt (not traditional)
- 1/2 lemon, juice (not traditional)
- big bunch of mixed greens (herbs) finely chopped
- 2 hard boiled eggs, diced finely
- 1 tablespoon capers, minced (not traditional)
I just steamed some vegetables, each by each to not mingle the tastes until no longer firm but still with some bite left:
- 5 carrots, sliced into bigger slices
- 4 celery stalks, peeled to remove the stringy threads, cut into pieces
- 1 german turnip, peeled and cut into bigger stripes (reminding on french fries)
And I boiled very small young potaotes in their peels with a little salt.
I also made some meatballs from ground beef/pork. Too many for today but the leftover meatballs can be eaten tomorrow and I will freeze some too.
- 500 g gound meat
- 1 onion diced, softened in the microwave with a little butter
- 1 big slice white bread soaked in red wine, finely mashed
- a good pinch dried and rubbed majoram, chopped parsley would be fine too
Using red wine gives a nice flavor and their is no egg in need.
Does not look spectacular and refined but it is soul food.