Juicy Roast Pork

Peel the onions and cut into wedges.

Wash, dry and season the meat.

Fry all around in hot oil. Brown 1/3 of the onions briefly. Add clear soup and let everything steam for 1 1/2 hours.

Add mustard pickles, raisins and remaining onions to the meat and braise for 30 minutes.

Remove the meat, thicken the stock and season.

Serve the roast pork with potato dumplings and sauerkraut.

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