Green sauce - the original from Raaaben
Where do you notice that spring has held in northern Hesse? No, not at courtship wheels, but because there are fresh herbs everywhere to buy. So the Raaabe makes green sauce. Namely not the stolen variant of Frankfurt, possibly still with flour and beef, but purist and true to style.
2 cups sour cream or sour cream are seasoned with salt, a little Essich, a spoon (my variant) horseradish (instead of pepper). Then comes gaaaanz finely chopped Knobizehe pure (although net so completely original, but I like it better).
And now herbs: borage, pimpinelle, sorrel, cress, parsley, dill (just north Hessian) and lemon balm. The whole finely chopped, but please net with the machine, otherwise the gravy is indeed green, but that tastes net so.
Just a few chopped, boiled eggs come in. Per person about 2 to 3. Stirring. Finish. And let nothing 2 hours to draw, but the same beautiful, fresh jacket potatoes. Nothing more. ...
And now I'm waiting for the comments from southern Hesse ... .... ääääh, there comes in no dill. Uh, horseradish really nice ... aah, it has to be pulled in the fridge for two or three hours (the vitamins are then on the fridge walls).
Nah, you take kefir and buttermilk. No, that's where Quark belongs. Nope, that is mixed with cold, white sauce (yuck ...). It does not taste like boiled beef ... all wrong. I am Nordhesse. I make the green sauce northern Hessian. Just as the Huguenots brought the recipe to Kassel, Hofgeismar, Carlsdorf and other places in northern Hesse in the seventeenth century.
