Das erste Rezept online und übersetzt ist da:
Grüne Soße / Herbal Sauce / Salsa verde (Traditional dish in Frankfurt area, going back to the times of Councillor Johann Wolfgang von Goethe)
Note: Always take fresh herbs, if not available take them deep frozen as the only alternative. Do not use (under no circumstances!) dried herbs! This won't work!
Ingredients:
Borage, parsley, dill, chives, burnet, cress and sorrel. You can vary these to your own taste, but make sure you always use all seven herbs, especially a great amount of parsley and chives.
Olive oil, vinegar, salt, pepper, mustard, one onion, 200 ml sour cream, 500 ml plain yoghurt (no fruits, no flavouring of course!)
Wash herbs, dry them with kitchen towel and hash them carefully. Peel onion and chop that, too.
Put olive oil, vinegar, salt, pepper, teaspoon of mustard, chopped onions, sour cream and yoghurt into a bowl, as you would for a salad dressing, stir carefully.
Add the hashed herbs, stir again until all is mixed well.
Put it in the icebox for an hour. Then serve it to - either hard boiled eggs or to stewed brisket of beef. Side dish: Boiled potatoes.
Guten Appetit!
Sollte man bei den Kräutern eine Mengenangabe machen? Ich meine, es wäre ausreichend, wenn man sagt, dass man diese varriieren kann, aber immer viel Petersilie und Schnittlauch nehmen muss. Oder? Was meint ihr?
_________________ No, I can't, really... (MMs Antwort auf eine "freche" Frage von mir...)
Zuletzt geändert von doris-anglophil am 21.09.2007, 15:27, insgesamt 1-mal geändert.
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