Roast Pork with Sauerkraut and Waldviertel Dumplings

Soak a romaine pot for about 15 minutes. Rub the pork loin with salt, pepper, crushed garlic and caraway seeds. Put the sauerkraut into the pot. Put the meat on top, add vegetable soup. Put the closed Römertopf into the cold oven, heat it up to 200 °C. When the temperature is reached, braise the meat for about 1 1/2 hours. Meanwhile, cook half of the potatoes in a pot with a steamer insert for 20-30 minutes, depending on their size. Peel and finely grate the remaining raw potatoes, place on a dish towel. Fold and squeeze out the liquid. Peel the cooked potatoes and press them through the potato ricer. Mix both parts of the potatoes and add salt. Form dumplings and place them in boiling salted water. Simmer gently for 10 to 20 minutes, depending on size, then lift out with slotted spoon. Remove the Roman pot from the oven, cut the meat into slices. Serve with sauerkraut, dumplings and the resulting juice.

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