• Drain the sauerkraut of brine and retain the liquid for later (we may need to adjust the soup towards the end with it). If necessary, chop the sauerkraut so that the strips are relatively short and thin.
• Melt 1 ½ tablespoon of lard n a thick-bottomed skillet. Add the onion and sauté until translucent and lightly golden.
• Add the paprika, caraway seeds and flour and stir continuously while the mixture cooks for about 1 minute.
• Add in the chicken broth, a little at a time to thin out the roux. Stir continuously with a spoon or a whisk to break apart any clumps. Add in the sauerkraut and pay leaves, turn the heat down to a simmer and cook for about 20 minutes.
• Meanwhile, cook the potatoes in a separate pot of salted water until tender.
• Melt the remainder of the lard in a pan and fry the sausages until browned.
• Once the potatoes are done, add them to the soup, along with the sausage pieces and sugar. Check for taste and adjust with more salt, pepper, sugar or sauerkraut brine if needed. Cook for 5-10 more minutes to let the flavors intermingle.
• Remove the bay leaves and serve with a sprinkling of fresh dill on top, some fresh rye bread and a nice dollop of sour cream for a smooth consistency.

Enjoy!