Bach
A biography
Early life
There is something very soothing, spiritual and robust about Bach’s music. While deeply rooted in the Baroque period, the transformative characteristic of the melodies has inspired everyone from Mozart to Beethoven to Chopin. Beethoven dubbed him “the original father of harmony”, gaining Bach’s reputation as the Father of Music.
Born into a family of church musicians in 1685, Johann Sebastian Bach was destined for a musical career. Orphaned at the age of nine, he was greatly influenced by his older brother who was then the organist at St Michael’s Church in Ohrdruf, which gave him the opportunity to learn and develop his talent as a church musician and composer.
Culture & History
Where to eat
Bach
A biography
Career
There is something very soothing, spiritual and robust about Bach’s music. While deeply rooted in the Baroque period, the transformative characteristic of the melodies has inspired everyone from Mozart to Beethoven to Chopin. Beethoven dubbed him “the original father of harmony”, gaining Bach’s reputation as the Father of Music.
Through his life and career, Bach moved in the circles of noble families, composing music first for Dukes Wilhelm Ernst and Ernst August of Saxe-Weimar and later for Prince Leopold of Anhalt-Köthen. He is however, mostly known for his years living and working at the St Thomas’s Church and the Collegium Musicum in Leipzig, as it was around the time when popularity of music moved beyond the church and nobility. The middle class interest gave Bach the opportunity to diversify towards compositions for the clavier (the modern day piano) over the organ.
Culture & History
Where to eat
Bach
A biography
A life worth celebrating
There is something very soothing, spiritual and robust about Bach’s music. While deeply rooted in the Baroque period, the transformative characteristic of the melodies has inspired everyone from Mozart to Beethoven to Chopin. Beethoven dubbed him “the original father of harmony”, gaining Bach’s reputation as the Father of Music.
Schweinshaxe
Bach died of complications from an eye surgery in Leipzig at the age of 65, having composed (known) 1128 pieces of music.
Peppered beef
Culture & History
Where to eat
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Bach Museum, Leipzig
Housed in the residence of the wealthy Bose merchant family, who was J.S Bach’s family friend, is Leipzig’s Bach Archive and the interactive Bach Museum. The permanent collection showcases a chronology of Bach’s life and career, with seasonal special exhibitions featuring alternative views on the great composer’s life.
Bach House, Eisenach
The largest museum dedicated to J.S Bach, who was born in Eisenach, Bach House is a multi-media education of everything Bach. From a reconstruction of his study, musical instruments, his methods and techniques and a look at his skull, this is an experience through Bach’s life as he lived it. The museum holds short concerts once an hour, using five of the Baroque instruments from Bach’s time.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Bach Museum, Leipzig
Housed in the residence of the wealthy Bose merchant family, who was J.S Bach’s family friend, is Leipzig’s Bach Archive and the interactive Bach Museum. The permanent collection showcases a chronology of Bach’s life and career, with seasonal special exhibitions featuring alternative views on the great composer’s life.
St. Thomas Church, Leipzig
Of all of Bach’s employments, it was his time at St. Thomas Church as the Kapellmeister of the St Thomas Boys Choir that is most remembered. This Lutheran church itself is a marvel of history and progress, with the two organs, one designed specifically to play Bach’s compositions at the centre of attention. This is also Bach’s final resting place when he died in 1750.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
St. Thomas Church, Leipzig
Of all of Bach’s employments, it was his time at St. Thomas Church as the Kapellmeister of the St Thomas Boys Choir that is most remembered. This Lutheran church itself is a marvel of history and progress, with the two organs, one designed specifically to play Bach’s compositions at the centre of attention. This is also Bach’s final resting place when he died in 1750.
Historical Museum in Köthen Castle, Köthen
Prince Leopold of Anhalt-Köthen, a talented musician himself, was particularly fond of Bach and employed him as Kapellmeister at court. Bach composed various music for the Prince and continued to do so even after moving away from Köthen Castle. The Historical Museum at the Castle has a Bach Memorial exhibition to commemorate the employment and friendship between the Maestro an the Prince.
St. Thomas Church, Leipzig
Of all of Bach’s employments, it was his time at St. Thomas Church as the Kapellmeister of the St Thomas Boys Choir that is most remembered. This Lutheran church itself is a marvel of history and progress, with the two organs, one designed specifically to play Bach’s compositions at the centre of attention. This is also Bach’s final resting place when he died in 1750.
Bach House, Eisenach
The largest museum dedicated to J.S Bach, who was born in Eisenach, Bach House is a multi-media education of everything Bach. From a reconstruction of his study, musical instruments, his methods and techniques and a look at his skull, this is an experience through Bach’s life as he lived it. The museum holds short concerts once an hour, using five of the Baroque instruments from Bach’s time.
Bach House, Eisenach
The largest museum dedicated to J.S Bach, who was born in Eisenach, Bach House is a multi-media education of everything Bach. From a reconstruction of his study, musical instruments, his methods and techniques and a look at his skull, this is an experience through Bach’s life as he lived it. The museum holds short concerts once an hour, using five of the Baroque instruments from Bach’s time.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Bach Museum, Leipzig
Housed in the residence of the wealthy Bose merchant family, who was J.S Bach’s family friend, is Leipzig’s Bach Archive and the interactive Bach Museum. The permanent collection showcases a chronology of Bach’s life and career, with seasonal special exhibitions featuring alternative views on the great composer’s life.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Historical Museum in Köthen Castle, Köthen
Prince Leopold of Anhalt-Köthen, a talented musician himself, was particularly fond of Bach and employed him as Kapellmeister at court. Bach composed various music for the Prince and continued to do so even after moving away from Köthen Castle. The Historical Museum at the Castle has a Bach Memorial exhibition to commemorate the employment and friendship between the Maestro an the Prince.
Historical Museum in Köthen Castle, Köthen
Prince Leopold of Anhalt-Köthen, a talented musician himself, was particularly fond of Bach and employed him as Kapellmeister at court. Bach composed various music for the Prince and continued to do so even after moving away from Köthen Castle. The Historical Museum at the Castle has a Bach Memorial exhibition to commemorate the employment and friendship between the Maestro an the Prince.
BACH
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Transcript
Bach
A biography
Early life
There is something very soothing, spiritual and robust about Bach’s music. While deeply rooted in the Baroque period, the transformative characteristic of the melodies has inspired everyone from Mozart to Beethoven to Chopin. Beethoven dubbed him “the original father of harmony”, gaining Bach’s reputation as the Father of Music.
Born into a family of church musicians in 1685, Johann Sebastian Bach was destined for a musical career. Orphaned at the age of nine, he was greatly influenced by his older brother who was then the organist at St Michael’s Church in Ohrdruf, which gave him the opportunity to learn and develop his talent as a church musician and composer.
Culture & History
Where to eat
Bach
A biography
Career
There is something very soothing, spiritual and robust about Bach’s music. While deeply rooted in the Baroque period, the transformative characteristic of the melodies has inspired everyone from Mozart to Beethoven to Chopin. Beethoven dubbed him “the original father of harmony”, gaining Bach’s reputation as the Father of Music.
Through his life and career, Bach moved in the circles of noble families, composing music first for Dukes Wilhelm Ernst and Ernst August of Saxe-Weimar and later for Prince Leopold of Anhalt-Köthen. He is however, mostly known for his years living and working at the St Thomas’s Church and the Collegium Musicum in Leipzig, as it was around the time when popularity of music moved beyond the church and nobility. The middle class interest gave Bach the opportunity to diversify towards compositions for the clavier (the modern day piano) over the organ.
Culture & History
Where to eat
Bach
A biography
A life worth celebrating
There is something very soothing, spiritual and robust about Bach’s music. While deeply rooted in the Baroque period, the transformative characteristic of the melodies has inspired everyone from Mozart to Beethoven to Chopin. Beethoven dubbed him “the original father of harmony”, gaining Bach’s reputation as the Father of Music.
Schweinshaxe
Bach died of complications from an eye surgery in Leipzig at the age of 65, having composed (known) 1128 pieces of music.
Peppered beef
Culture & History
Where to eat
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Bach Museum, Leipzig
Housed in the residence of the wealthy Bose merchant family, who was J.S Bach’s family friend, is Leipzig’s Bach Archive and the interactive Bach Museum. The permanent collection showcases a chronology of Bach’s life and career, with seasonal special exhibitions featuring alternative views on the great composer’s life.
Bach House, Eisenach
The largest museum dedicated to J.S Bach, who was born in Eisenach, Bach House is a multi-media education of everything Bach. From a reconstruction of his study, musical instruments, his methods and techniques and a look at his skull, this is an experience through Bach’s life as he lived it. The museum holds short concerts once an hour, using five of the Baroque instruments from Bach’s time.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Bach Museum, Leipzig
Housed in the residence of the wealthy Bose merchant family, who was J.S Bach’s family friend, is Leipzig’s Bach Archive and the interactive Bach Museum. The permanent collection showcases a chronology of Bach’s life and career, with seasonal special exhibitions featuring alternative views on the great composer’s life.
St. Thomas Church, Leipzig
Of all of Bach’s employments, it was his time at St. Thomas Church as the Kapellmeister of the St Thomas Boys Choir that is most remembered. This Lutheran church itself is a marvel of history and progress, with the two organs, one designed specifically to play Bach’s compositions at the centre of attention. This is also Bach’s final resting place when he died in 1750.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
St. Thomas Church, Leipzig
Of all of Bach’s employments, it was his time at St. Thomas Church as the Kapellmeister of the St Thomas Boys Choir that is most remembered. This Lutheran church itself is a marvel of history and progress, with the two organs, one designed specifically to play Bach’s compositions at the centre of attention. This is also Bach’s final resting place when he died in 1750.
Historical Museum in Köthen Castle, Köthen
Prince Leopold of Anhalt-Köthen, a talented musician himself, was particularly fond of Bach and employed him as Kapellmeister at court. Bach composed various music for the Prince and continued to do so even after moving away from Köthen Castle. The Historical Museum at the Castle has a Bach Memorial exhibition to commemorate the employment and friendship between the Maestro an the Prince.
St. Thomas Church, Leipzig
Of all of Bach’s employments, it was his time at St. Thomas Church as the Kapellmeister of the St Thomas Boys Choir that is most remembered. This Lutheran church itself is a marvel of history and progress, with the two organs, one designed specifically to play Bach’s compositions at the centre of attention. This is also Bach’s final resting place when he died in 1750.
Bach House, Eisenach
The largest museum dedicated to J.S Bach, who was born in Eisenach, Bach House is a multi-media education of everything Bach. From a reconstruction of his study, musical instruments, his methods and techniques and a look at his skull, this is an experience through Bach’s life as he lived it. The museum holds short concerts once an hour, using five of the Baroque instruments from Bach’s time.
Bach House, Eisenach
The largest museum dedicated to J.S Bach, who was born in Eisenach, Bach House is a multi-media education of everything Bach. From a reconstruction of his study, musical instruments, his methods and techniques and a look at his skull, this is an experience through Bach’s life as he lived it. The museum holds short concerts once an hour, using five of the Baroque instruments from Bach’s time.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Bach Museum, Leipzig
Housed in the residence of the wealthy Bose merchant family, who was J.S Bach’s family friend, is Leipzig’s Bach Archive and the interactive Bach Museum. The permanent collection showcases a chronology of Bach’s life and career, with seasonal special exhibitions featuring alternative views on the great composer’s life.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Historical Museum in Köthen Castle, Köthen
Prince Leopold of Anhalt-Köthen, a talented musician himself, was particularly fond of Bach and employed him as Kapellmeister at court. Bach composed various music for the Prince and continued to do so even after moving away from Köthen Castle. The Historical Museum at the Castle has a Bach Memorial exhibition to commemorate the employment and friendship between the Maestro an the Prince.
Historical Museum in Köthen Castle, Köthen
Prince Leopold of Anhalt-Köthen, a talented musician himself, was particularly fond of Bach and employed him as Kapellmeister at court. Bach composed various music for the Prince and continued to do so even after moving away from Köthen Castle. The Historical Museum at the Castle has a Bach Memorial exhibition to commemorate the employment and friendship between the Maestro an the Prince.