Place the sauerkraut in a pot, cover it with cold water, add the bay leaf, peppercorns, and cook for at least 30 minutes.

Peel the potatoes, cut them into cubes, and cook them in cold water until tender.

Once the sauerkraut is cooked, add the beans and potatoes. You can lightly mash the potatoes to make the soup thicker.

Add the smoked chicken sausage to the soup and cook for 5 minutes. Then, cut the sausage into slices and return it to the pot. Cook gently for another 10 minutes to allow the flavors to blend.

Prepare the roux for added flavor. In pork lard, gently sauté the paprika and flour. Finally, add the garlic and sauté until fragrant. Immediately pour in the white wine and allow the alcohol to evaporate.

Add the roux to the soup and simmer for a few more minutes to allow the flavors to meld.

Serve hot.