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In heavy frying pan, heat 1 tsp. olive oil, add ground beef and brown well, breaking into small pieces with turner. This will take as much as ten minutes but don’t rush the browning step.
While ground beef browns, combine chicken stock, beef stock, canned tomatoes with juice, sauerkraut with juice, sweetener of your choice, Worcestershire sauce, bay leaves, parsley and sage in large stock pot. Bring to a low simmer.
When beef is well browned, add to soup in pot. Deglaze pan with a bit of the soup liquid, scraping off any browned bits, and add to soup.
Wipe out frying pan and add other 1-2 tsp. olive oil. Saute onions 2-3 minutes, until starting to soften, then add garlic and saute 1-2 minutes more.
Add to soup, reduce heat under soup pot and let soup simmer at low heat about one hour.
After an hour, taste for seasoning and add water if soup seems too strong. Simmer 15 minutes more if adding water.
Season to taste with fresh-ground black pepper (and a little salt if desired) before serving. Serve hot, with sour cream if desired.