Die Hochzeit meiner Schwester (2014)

Familienkomödie set in München (Munich, Bavaria, Southern Germany), auf Deutsch, 1. hour 30 mins.


Das Rheingold is the first of the 4 music dramas that constitute famoum German composer’s Richard Wagner’s Der Ring des Nibelungen (The Ring of the Nibelung). It was performed as an opera at the National Theatre Munich in 1869, and received its first performance as part of the Ring cycle at the Bayreuth Festspielhaus in 1876.

Wagner wrote the Ring librettos in reverse order, so that Das Rheingold was the last of the texts to be written; it was, however, the first to be set to music. The score was completed in 1854, but Wagner was unwilling to sanction its performance until the whole cycle was complete; he worked intermittently on it until 1874. The 1869 Munich premiere was staged much against his wishes, on the orders of his patron, King Ludwig II of Bavaria. Following its 1876 Bayreuth premiere, the Ring cycle was introduced into worldwide repertory, with performances in all the main opera houses, in which it has remained a regular popular fixture since.

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Griesnockensuppe (dialect) aka Griessknödelsuppe (standard German) is a soup that is a perfect starter for a menu for its simplicity. In Germany, soups are served before the main meal and this is a classic, involving semolina dumplings, very popular specifically in Southern Germany and Austria as well. They traditionally come in a beef broth, but vegetable broth would work as well.

For the homemade Broth: 500 g beef for the soup and 750 g beef bones – 1 large onion – 1 bay leave – 3-4 cloves – 2 carrots – black pepper corns – ½ celery root – 2 celery stalks – 1 small leek – fresh parsley, chopped. For the dumplings: 120 g semolina (Griess) – 80 g soft butter – 2 eggs – freshly ground nutmeg, to taste – salt, to taste – 1-2 tbsp chopped fresh parsley

Wash bones and meat under cold water and pat dry with kitchen paper. Add about 2 liters of cold water to a large pot, place meat and bones in it, add bay leave, pin cloves into the onion and add to broth, add pepper corns. Bring to a boil then reduce heat, let simmer for 1 hours (not covered). Take of the foam that has appeared. Add the chopped greens and let simmer for another hour.

For the dumplings, add soft butter to the semolina and mix well; beat eggs and add to the semolina until you get a smooth dough, add chopped parsley, spice to taste with salt and nutmeg. When the broth is done, sieve it and bring back into the pot, spice with salt, nutmeg and black pepper to taste. Have the broth on low heat, it should be hot but not boiling. With 2 teaspoons form dumplings out of the semolina dough and place them carefully into the broth. It should not boil. Let them cook for 15 min and continue to make sure the broth is not boiling. The dumplings will fall apart otherwise. Before serving, sprinkle the broth with some fresh chopped parsley. You also can use the carrots by slicing them and adding them to the broth if they are not too soft, but traditional is just parsley. Guten Appetit!