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Cook the onion. Heat the lard in a large heavy-bottomed pot over medium heat. Add the onion and cook until soft and translucent.
Add the spices and flour. Stir in the paprika and caraway seeds and cook for about 2 minutes. Add the flour and cook for another 2–3 minutes.
Build the broth. Gradually pour in the stock, stirring well to prevent lumps. Add the allspice, bay leaves, and crushed garlic. Bring to a boil.
Cook the potatoes. Add the diced potatoes and cook until almost fork-tender.
Add the sauerkraut. Stir in the sauerkraut and continue cooking until the potatoes are completely tender.
Brown the sausages. Fry the sliced sausages in a skillet over medium-high heat until browned and lightly caramelized.
Finish the soup. Add the browned sausages to the pot and simmer for another 15 minutes. Taste before adding salt.
Temper the sour cream. Slowly whisk about 2 ladles of hot soup into the sour cream, one ladle at a time.
Add the sour cream. Remove the soup from the heat and stir in the tempered sour cream until smooth and creamy.
Serve. Serve hot with an extra spoonful of sour cream and plenty of fresh bread.