1. In a large pot over medium heat cook onion and garlic till translucent. 2. Add potatoes and carrots to the pot with tomato paste, barley, caraway seeds, and chicken stock. Cook for 20-25 mins.
3. Meanwhile, in a separate frying pan, cook sausages and set aside to cool. 4. Add the sauerkraut to the soup pot and cook soup for another 15-20 minutes until the barley is tender.
5. Once the sausage is cool enough to handle, slice it into small rounds and add to the soup. 6. Taste to adjust for salt, then serve.
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