Dice and roast meat in oven at 350F until lightly browned.
Add caraway seeds, onions and water.
Continue to roast until tender.
Potatoes
Peel and dice potatoes.
Add potatoes to pork stock, bring to boil and simmer until tender.
Set aside.
Roux
In pot heat oil and add flour to form roux.
Stir frequently and let flour cook until golden brown.
Add pork stock to roux and mix well to form thick veloute.
Vegetables
In large soup pot place tomatoes, garlic, sauerkraut, paprika, caraway seeds, black pepper. Stir.
Finish
Add veloute to soup pot with vegetables.
Add cooked potatoes with stock liquid and bring back up to temperature.
Add sour cream and mix well.
Add meat mixture, season to taste with salt, adjust consistency with stock.
Garnish with parsley.