Soak beans in cold water for 2-3 hours. Pour meat and beans with water (5 cups), bring to boil, remove froth and cook over law heat for 1 hour.

Cut thinly carrot, onion and parsley and fry in 1 tablespoon of oil.

Combine sauerkraut with tomato paste, sugar and ¼ cup of water, stew in the remaining oil until soften.

Take out prepared meat, put sauerkraut in the stock, add fried vegetables, salt and pepper. Cook through for 5 minutes.

Before serving, put one pork piece in each plate with the soup, add sour cream and chopped greens.