If you don’t have boiled potatoes, peel and cut 400 g of potatoes into cubes. Cook them in salted water until soft, about 20 minutes. Drain and set aside.

In a large saucepan, melt the lard over medium heat.

Add the finely chopped onion. Sauté for about 2 to 3 minutes until the onion turns translucent.

Stir in the sliced sausage and fry for another minute until it releases its fat and aroma.

Add the crushed cumin, bay leaves, allspice, and minced garlic to the pot. Sauté for about 30 seconds until the garlic is fragrant.

Remove the pot from heat. Sprinkle in the ground sweet paprika and quickly mix with 2 tablespoons of flour, using a whisk to form a batter. Be cautious not to burn the paprika.

Return the pot to low heat. Gradually pour in the broth or water while continuously whisking to prevent lumps.

Stir in the drained sauerkraut and black pepper. Cover the pot and cook over low heat for 20 minutes.

Finally, stir in the prepared boiled potatoes. Taste the soup and season with salt if needed, or add sauerkraut juice for extra acidity.