🇩🇪 Germany · Food
Frankfurter Grüne Soße (Frankfurt Green Sauce) with Boiled Potatoes & Eggs
By eatmundo · July 6, 2026
A vibrant and refreshing culinary classic from the Hesse region, Frankfurter Grüne Soße is a creamy herb sauce served traditionally with boiled potatoes and hard-boiled eggs. This dish captures the essence of spring with its fresh, tangy flavors and is a beloved light main course.
Ingredients
check them off as you prepareHow to Make It
- 1
Place 8-10 medium waxy potatoes in a large pot, cover with cold salted water (about 1 teaspoon salt per liter). Bring to a boil, then reduce heat and simmer for 20-25 minutes until fork-tender. While potatoes cook, place 4 large eggs in a small saucepan, cover with cold water, bring to a boil, then reduce heat and simmer for 7-8 minutes for hard-boiled.
- 2
Carefully drain the eggs and immediately transfer them to an ice bath for 5 minutes to stop cooking and facilitate peeling. Drain the potatoes and let them cool slightly.
- 3
Wash and finely chop 200g of fresh Frankfurt green sauce herbs (a traditional mix includes borage, chervil, cress, parsley, pimpernel, sorrel, and chives). Aim for a very fine, almost paste-like consistency to release their full aroma.
- 4
In a large bowl, combine 250g quark, 200g sour cream (Schmand), and 2 tablespoons mayonnaise. Whisk until smooth and creamy. A key tip: ensure your quark is at room temperature to prevent lumps.
- 5
Gently fold the finely chopped herbs into the quark mixture. Squeeze in 1 tablespoon of fresh lemon juice, then season with ½ teaspoon salt, ¼ teaspoon black pepper, and a pinch of sugar. Add 1 teaspoon of white wine vinegar for a subtle tang.
- 6
Taste and adjust seasonings as needed. The sauce should be vibrant, fresh, and slightly tangy. Cover the bowl and let the sauce rest in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully.
- 7
Peel the cooled potatoes and eggs. Slice the hard-boiled eggs in half or quarters.
- 8
Arrange the warm boiled potatoes on plates, generously spooning the fresh green sauce over them. Garnish with the sliced hard-boiled eggs. For an authentic touch, serve any extra sauce in a small bowl on the side.
Frequently Asked Questions
What specific herbs are essential for authentic Frankfurter Grüne Soße, and how should they be prepared?+
Authenticity calls for the "Frankfurter Grie Soß" mix, which typically includes borage, chervil, cress, parsley, pimpernel, sorrel, and chives. Wash them thoroughly, pat dry, and finely chop by hand or using a food processor for best results.
If I can't find Quark for Frankfurter Grüne Soße, what's the best substitute to achieve a similar texture and tang?+
A good substitute for Quark is a mix of thick Greek yogurt and sour cream (or crème fraîche) in equal parts, perhaps with a touch of lemon juice for added tang. This mimics Quark's creamy, tangy profile.
What type of potato is ideal for boiling and serving with Frankfurter Grüne Soße to ensure they hold their shape well?+
Waxy or "new" potatoes (festkochend in German) are ideal for this dish. They retain their shape beautifully after boiling and have a firm texture that pairs well with the creamy sauce.
How long can Frankfurter Grüne Soße be stored, and what's a common mistake related to its freshness?+
Due to its fresh herbs and dairy, Frankfurter Grüne Soße is best enjoyed the day it's made. Storing it for more than 1-2 days in the refrigerator can cause the herbs to lose their vibrant color and flavor, and the sauce may separate.
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