Easter in Germany - Traditional Recipes

In Germany Gruendonnerstag is Maundy Thursday, the Thursday before Easter and literally Green Thursday, celebrated since the 13th century when it had with no connection to green but stemmed from an old German word, greinen meaning to groan, mourn or weep, as it commemorated the Last Supper and the betrayal by Judas.

A custom based on an old superstition that greens eaten on Gruendonnerstag, which is still during Lent or Fastenzeit, give protection for the rest of the year, means in many households recipes with 'green' food, such as green vegetables, spinach, beans, leeks, chives and other herbs make up the meals of the day, one of the most popular ones is:

Gruene Bohnensuppe, A Green Bean Soup

Ingredients: Serves 4

1 lb Fresh or Frozen green beans
8 oz smoked bacon cut into dice (this can be left out during Lent, Fastenzeit)
3 medium onions
2 leeks
1 carrot
3 Potatoes diced
3.1/2 pints chicken or vegetable broth
30 gr butter
1 bay leaf
2 cloves
Tsp dried savory or mixed herbs
Salt and pepper

Method:

If using fresh beans wash, trim and cut into half inch pieces
Chop the onions and the white and pale green parts of the leek finely
Cut the carrots into fine dice
Lightly fry the bacon, add the onions and carrot and cook until turning soft
Add the broth
If using fresh beans add these now, together with leek, bay leaf, cloves and savory or herbs
Season with salt and pepper
Bring to boil and then simmer for 20 minutes
If using frozen beans it is best if they are no more than an inch in length and add together with finely diced potato to simmering mixture after 10 minutes, bring back to boil, stir through and return to simmer for further 10 minutes until beans are cooked through

Add additional salt and freshly ground black pepper to taste

This is a soup that is delicious at any time of the year and, if it is not destined for Lent or a Maundy Thursday meal, lightly smoked sliced pork loin, smoked sausage or chicken breast can be cooked whole in the broth and cut into pieces before serving.

Sieben Kraeuter Suppe, Seven Herb Soup is another soup that is popular not only during Fastenzeit but also on Green Thursday, and is basically a vegetable broth to which finely chopped onions and potatoes, which have first been cooked in butter until soft, are added, then, when they are thoroughly cooked, a mixture of any seven finely chopped fresh spring herbs are included, stirring until well combined.

Could be: Dill, Chives, Parsley, Tarragon, Sorrel, Chervil, Lemon Balm, Cress or Salad Burnett for example, sometimes even Daisy and Dandelion leaves are used.

The soup is then seasoned with a pinch of sugar and salt and some freshly ground black pepper, and can be served 'as is' or pureed.

However with all those cooked eggs around, and herbs left over from Maundy Thursday, an 'end of Lent' meal on Easter Sunday often includes Frankfurter Gruen Sosse mit Eiern, Eggs with Frankfurter Green Sauce, because after a Fast the taste buds, and also the sense of smell, are more sensitive so when served with the season's new crop of potatoes this dish is an ideal addition to the menu.

Frankfurter Gruen Sosse mit Eiern, Eggs with Frankfurter Green Sauce

Ingredients: Serves 8 as a sauce

Seven Different Spring Herbs
Dill, Chives, Parsley, Tarragon, Sorrel, Chervil, Lemon Balm, Cress or Salad Burnett for example, in total roughly a handful of each but in whatever proportion or quantity you wish. Some prefer a lions share of chives.
(In Germany there is a simple packet of herb mixture, which of course makes life very easy but it not as tasty as when made with fresh herbs)
2 finely chopped scallions
1 finely chopped pickled gerkin
8 hard boiled eggs
4 cups creme fraiche
1 cup whole cream
1 cup buttermilk or yoghurt
1 cup mayonnaise
1.1/2 to 2 Tablespoons medium sharp not sweet mustard
Salt and Pepper to taste

Method:

Wash and dry herbs, cut away any hard pieces.
Chop up finely, using knife not a machine as this would tend to liquidize the herbs
Mash four of the eggs
Mix together the creams, butter milk or yoghurt, mayonnaise and mustard
Add mashed eggs and blend until smooth
Add scallions and gherkin and combine
Mash four remaining eggs stir through mixture
Add chopped herb mixture and stir sauce until all ingredients are thoroughly distributed.
Season to taste with salt and pepper

Leave sauce covered in cold place for flavours to mingle for about three hours, but longer will not do it any harm.

Serve with boiled new potatoes.

The basic sauce is not kept only for Easter Sunday but served throughout the spring and summer with many accompaniments including halved boiled eggs, potatoes, asparagus, broccoli, fish, or thinly sliced cold or warm meats.


Guten Appetit!