Grune Soe

Directions

1. 1
   Boil the egg and mash with a fork or mince.
2. 2
   Wash the Grune Soe spring herbs and pat dry.
3. 3
   Finely chop with a knife (to make sure your sauce turns out smooth).
4. 4
   Remove the hard stalks of the Borretsch and Petersilie.
5. 5
   Stir the sour cream in a bowl until smooth.
6. 6
   Add the yogurt, mustard, and lemon juice.
7. 7
   Add the boiled egg and Grune Soe herbs.
8. 8
   Season with salt and pepper.
9. 9
   Chill in the refrigerator for about 30 minutes to finish.
10. 10
    For the Grune Soe herbs, I used Petersilie (parsley), Kerbel (chervil), Kresse (watercress), and Borretsch (borage).
11. 11
    I also added Pimpinelle (salad burnet), Sauerampfer (sorrel), and Schnittlauch (chives) for a total of 7 kinds of herbs.
12. 12
    The real thing doesn't use yogurt, but rather Schmand (a high-fat cream made from heavy cream).
13. 13
    Use it when a recipe calls for mayonnaise and mustard.
14. 14
    Use it on a schnitzel for a true Frankfurt dish.
15. 15
    It's great on sauteed potatoes and boiled eggs.
16. 16
    It's great for German-style sausages as well.
17. 17
    You can put it on many kinds of food for a fashionable meal.
18. 18
    Try it with some cold pasta topped with walnuts.
19. 19
    It makes a fashionable dish.
20. 20
    Try it on sliced potatoes.
21. 21
    Garnish with tomatoes and walnuts to finish.
22. 22
    Northern Hessen recipe: use dill in place of chervil and watercress.
23. 23
    Use Schmand instead of yogurt and mustard.
24. 24
    This is a seven-herb soup.
25. 25
    If you add cream, it will have a mild flavor.
26. 26
    It also goes well with paprika pesto pilaf.