PREPARATION
Fry the onions in oil until golden, add the garlic and sauerkraut. Fry briefly. Season with salt and pepper. Add the bay leaf, juniper berries and caraway; pour meat stock over the whole. Add the potato cubes and simmer for 30 minutes over a low heat. Remove the bay leaf and juniper berries, purée everything in the mixer and thicken with sour cream. Arrange on plates and garnish with chives and strips of smoked meat.