Green sauce Rhön style

Ingredients for 4 servings:

• 500 g quark
• 1 cup sour cream, 200 g
• 1 cup sour cream, 200 g
• 1 bunch of parsley
• 4 borage leaves
• chervil
• Pimpinella
• sorrel
• cress
• 1 bunch of chives
• 4 tbsp vegetable oil
• Vinegar
• 1 tsp mustard
• ½ lemon(s), juice
• salt and pepper
• chili flakes
• 6 eggs

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

spring-like, light and simply delicious

Mix the quark, sour cream, vegetable oil, and vinegar until creamy. Add the mustard and lemon juice and mix. Wash the herbs and chop them finely with a knife or a mincing knife as desired. The herbs can be a little coarse, which gives the green sauce its own unique flavor. Add the chopped herbs to the quark, stir in, and season with salt, pepper, and chili flakes. Don’t skimp on the salt, as otherwise the eggs and potatoes will lose some of their flavor. Boil the eggs hard, peel them, cut them into pieces with an egg or mozzarella cutter, and fold them into the mixture. Don’t overmix, as the eggs should still be recognizable. Season to taste. Boil the desired amount of potatoes, or jacket or boiled potatoes, and serve with the green sauce. Tip: If you don’t want to do without meat, you can vary the green sauce as you like. Boiled beef is a particularly good classic side dish, but homemade sausage also goes well with it.