Brown a pork loin roast in a Dutch oven or pan on all sides. Add about a quart of water and cook until done. When cool, refrigerate overnight. Remove most of the fat from the broth. Remove the meat.

Add 1 large can of sauerkraut, salt and pepper and bring to a boil. Tear meat up into small pieces and add to the sauerkraut and broth. Bring to a boil. Stir.

Make dumplings from Bisquick, according to directions on box. Drop by tablespoons on top of the broth. Cover and cook for at least 20 minutes. DO NOT REMOVE lid while cooking! Dumplings will be flat, if you do. Serve over mashed potatoes.