Soak the beans in about 2.5 l (10 ½ cups) of water overnight or for 4-5 hours.

The following day, rinse the beans, cover with fresh water and bring to a boil. Strain immediately. Add another round of fresh water, season with a bit of salt (not too much because sauerkraut is salty) and cook for about 1.5 hours or until the beans are tender. Then, save 1 cup of cooked beans with some stock and drain the rest.

While the beans are cooking, sauté the onion until golden, then add the carrots and garlic.

Before adding the sauerkraut, do a taste check. If it's too salty and sour, soak it in water for 5 minutes and rinse. If not, use it as is. Add it to the vegetables and sauté for 5-10 minutes.

Put the meat in the pot too. Cover everything with water. Season with pepper, sweet paprika and bay leaves.

Cook for 45-60 minutes on medium-low heat with the lid on. The exact time will depend on how tender you want the sauerkraut to be. Finally, add the drained beans and stir.

Blend the saved beans and water into a smooth paste and add tomato paste. Mix it into the pot. This is my favourite way of thickening soups without using flour.

Stir and let it come to a gentle boil.