Doesn’t it look healthy and delicious? The green sauce is one of the most popular dishes from Frankfurt you cannot find in any other state of Germany! Although the recipe exists 2000 years, the first time it was mentioned in the cooking book from Wilhelmine Rührig in 1860.
It was one of the favourite dishes of Johann Wolfgang von Goethe, why wouldn’t it become one of yours?;)
That was one of the first meals I had in Frankfurt Sachsenhausen when I moved here two years ago. Just today I had a chance to watch Matthias preparing it with Tafelspitz (cooked beef) and boiled potatoes. He learned it from his grandmother when he was still a little boy.
Below you will find 2 separate recipes, one for the Frankfurt Green Sauce and the other one for cooked topside with potatoes. I would suggest you first start with the meat and then move on to Green Sauce and potatoes.
Frankfurt’s green sauce with cooked beef
Cooked beef - Tafelspitz
- 750 g beef topside
- 2 carrots cut in medium-large cubes
- 1 parsley root
- 0,25 celery root
- 1 leek cut in medium-large cubes
- 1 tbsp peppercorns
- 6 potatoes medium
Wash the beef and dry it with a kitchen towel.
In the large pot pour around 1,5l water, add salt and wait until it starts boiling.
Add beef topside, carrots, leek, parsley and celery root as well as peppercorns.
Cook for at least 2h or when the meat is tender.
In the meantime peel the potatoes and cook them in salty, boiling water for 20 minutes.
Take the piece of meat out of the broth and cut in very thin slices.
Frankfurt's green sauce
Herbs for Frankfurt-Style Free Sauce
- 50 g chives
- 40 g parsley
- 40 g cress
- 40 g sorrel
- 40 g chervil
- 25 g borage
- 15 g salad burnet
- 800 g sour cream
- 1 lemon juice
- 8 eggs cooked
Wash herbs, remove stems, put them and the eggs through a meat grinder.
Combine the mixture with sour cream, lemon juice, a little bit of salt and sugar.
Serve it with cooked potatoes, eggs, meat or fish.
Store in the fridge for 3 days or freeze it!
And here is The Frankfurt Green Sauce video recipe: