Begin by peeling and chopping the onions and potatoes into bite-sized pieces; mince garlic cloves.

Drain the sauerkraut thoroughly and squeeze out any excess liquid.

Chop the pancetta into small cubes if it isn’t pre-cut.

Heat oil in a large pot over medium-high heat for 1 minute. Add pancetta and cook until it turns clear and begins to crisp, about 5-6 minutes.

Add chopped onions to the pot and sauté until translucent, about 5 minutes.

Stir in prepared garlic and chopped potatoes; cook for another 2-3 minutes.

Add tomato paste and paprika, stirring to coat the vegetables. Cook for 1-2 minutes.

Stir in the drained sauerkraut and pour in enough vegetable broth to cover the mixture. Bring to a boil.

Once boiling, reduce heat to low and simmer for 25-30 minutes until potatoes are tender.

Season the soup with salt and black pepper. Stir in sour cream if desired before serving.