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Rinse the sauerkraut in a colander and set it aside. (optional- I like it sour, so I don't rinse it, and I add the juice from the kraut as well)
Heat olive oil or butter in a large pot or Dutch oven over medium-high heat.
Add the meat and cook until browned on all sides. Remove the meat from the pot and set it aside.
Add the onion and carrots to the large soup pot and cook until soft and translucent.
Add the garlic, bay leaves, peppercorns, juniper berries, caraway seeds, and allspice to the pot and stir for about 1 minute.
Add diced potatoes and cook for one hour.
Add the sauerkraut and the juice to the pot and turn off the heat. Mix the sauerkraut in.
Dice the bacon and place smoked bacon in a pan on medium heat and wait until the bacon fat melts and the bacon turns brown (about 10 minutes).
Slice or chop the sausage and fry it in the frying pan.
Remove the bay leaves from the soup pot, and season the soup with salt and pepper to taste.
If you like your soup thicker, you might make a half-and-half or water slurry.
Serve the kapusniak hot, with a dollop of sour cream on top, sausage and bacon if desired.