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Grune Sosse Recipe

Grunde Sosse is one of the most famous German pasta dishes. Its flavor comes from the spices that are used in the recipe. The dish can be steamed, baked or fried. It is often served with a vegetable or meat sauce. As a result, it is popular for both vegetarians and people who are allergic to gluten.


The origins of the Frankfurter Grune Sosse (Frankfurt Green Sauce) are a little bit of a mystery. It isn’t clear whether it was actually invented in Germany or if it originated in Italy. In any case, it is an incredibly popular dish. So much so that the city of Frankfurt holds a Grune Sosse Festival every year. If you’re in town, you may want to take a look at the festival and find a restaurant that serves the most authentic version of the dish.

The Grune Sosse is a cold herb sauce. It contains seven different herbs. Aside from the obvious basil, you’ll also find parsley, chervil, garden cress, borage, and mustard. These herbs all date back to the Roman Empire. But today, you can find them in the frozen food aisle.

This dish is served on Maundy Thursday, a day when people commemorate the death of Jesus. The sauce was also said to have a history that dates back to the Huguenots who fled the persecution in France to escape to the area around Frankfurt. Some claim it was invented by Goethe’s mother.

Although there are some doubts about the origins of the Frankfurter Grune Sosse, the recipe does have a long history. While it’s not always known for being a perfect replica of its ancestor, it is considered to be one of the most important dishes in Frankfurt. As such, it is protected as a cultural heritage site in Germany. There is a monument dedicated to the dish, featuring seven greenhouses. Several restaurants in Frankfurt also serve the dish.

There are two ways to make the Grune Sosse. One method involves boiling eggs and combining them with the ingredients listed above. Another method uses cream, sour cream, and creme fraiche to create a smooth, creamy concoction. You can then add vinegar, oil, and a dash of mustard.


The Frankfurter Grune Sosse is a cold herbed sauce made with seven herbs. It is the local specialty of the Frankfurt area of Germany. This sauce is often served with boiled potatoes, fish, and hard-boiled eggs. In fact, the monument to this dish in the city of Frankfurt contains seven greenhouses.

The origins of this dish are somewhat murky. However, it is believed to be brought to the region by the Italian family Bolongaro. The dish was originally made of vinegar, olive oil, and herbs. The Germans adapted the recipe by replacing the vinegar with oil and adding sour cream. Traditionally, it is made with seven different types of herbs, including borage, chervil, garden cress, and parsley.

A green sauce like this one is especially popular in Frankfurt am Main and Kassel. The recipe was first published in a cookbook in 1860 by Wilhelmine Ruhrig. Today, it is a popular dish all over the country.

Frankfurt Grune Sosse is considered the best of its kind in the world. The recipe is protected by the European Union. It is not known for certain what exactly the original ingredients were but it is thought that the sauce was introduced to the region from the Near East.

If you are planning to make the dish, you should prepare the spices and herbs at the beginning of the season. The herbs are at their freshest in May. You can also use a mixer or a large knife to prepare the dish. Once the sauce is prepared, it should be cooled for at least an hour. You can also serve the dish with roasted beef or French fries. Alternatively, you can make the Grune Sosse with supermarket herbs. Just remember to follow the official recipe.

There are several variations to the Frankfurt Grune Sosse. You can add chives, sour cream, or minced herbs. While the basic recipe requires seven different types of herbs, you can choose to mix and match the ingredients. Despite its complicated origins, the dish has become a favourite of many. Served with a roast or a piece of fish, it’s a tasty meal.


Grune Sosse is a type of green sauce. It is a cold, rustic sauce that is made with a blend of herbs. It is often served with Pellkartoffeln, boiled potatoes. It is a popular dish in Germany and Italy. In fact, it is said to be invented by Goethe’s mother.

There are two variations of this recipe. One of them is a simple version that is made with a mix of seven different herbs. Other variations use yogurt, quark, and buttermilk. You can even make it with fresh herbs from the supermarket. All of these variations are great with fish, chicken, or pork. Some also serve it with roast beef.

The Frankfurter Green Sauce was one of the dishes that Johann Wolfgang von Goethe, the German poet, enjoyed. It was first published in a cookbook by Wilhelmine Ruhrig in 1860. Today, the dish is considered a local specialty in the Hessen region of Germany. Although it is thought to have originated in the Near East, the exact origins are not known.

A more sophisticated version of the recipe includes a buttermilk base, which provides a creamy texture. Fresh, chopped herbs are added to the cream base to form the sauce. These herbs include parsley, onion, and garlic. Olive oil and vinegar are also used in the recipe. Alternatively, you can also try making it with sour cream.

You can try your hand at making the recipe for Frankfurter Gruene Sosse. This recipe has been around for centuries, but it has changed over the years. It is now a popular dish in Kassel and Frankfurt, but its origins are not fully known. Whether it came from the Near East or France is not exactly clear. However, the ingredients and spices are similar to those of a traditional salsa verde, which is a type of Italian sauce. If you want to find out more about the recipe, you can search online for more information. Once you have the ingredients, you can put it together for a quick meal.

It is a healthy and delicious addition to your family’s menu. If you like the recipe, you can share your comments or suggestions with other cooks.

Serving suggestions

The Frankfurt Grune Sosse is a traditional dish from the Frankfurt region. It was first published in a cookbook in 1860 by Wilhelmine Ruhrig. Traditionally, it’s served with potatoes and hard-boiled eggs. Besides that, it’s also made with other ingredients, such as cream, yogurt and egg yolks.

The history of the Frankfurt Green Sauce is unclear, but it is thought to have been introduced to the city by Italian trading families. They brought it with them when they migrated from Italy to Germany. In the early twentieth century, the Germans started modifying the recipe, replacing vinegar with oil and adding sour cream. Today, it is a local speciality in the city of Frankfurt and Hessen. Some say that it was invented by Goethe’s mother.

In Germany, the Frankfurt Grune Sosse is considered to have protected geographical status. While it’s not clear where it came from, the sauce is made with herbs that are grown in the area. For example, it’s a mixture of parsley, garden cress, chervil, borage, and other herbs. The best time to get the freshest herbs is in May. But it’s not unusual to find fresh green herbs in other times of the year.

Although the Frankfurt Green Sauce originated in the Frankfurt region, it is now widely available throughout the country. Especially in the cities of Frankfurt am Main and Kassel, it’s a popular dish. Whenever you’re planning to visit Frankfurt, it’s a good idea to include a visit to the monument dedicated to the Grune Sosse.

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