Cut the pork into cubes. Finely chop the onion. Grate the carrot and beets using a coarse grater (or julienne them).

Heat oil in a deep skillet or pot. Add the pork and sear on all sides until nicely browned (this makes the stew even tastier). Remove the meat and set it aside.

In the same skillet, add the onion and carrot, and cook until softened. Stir in the grated beets and minced garlic, then cook for another 5 minutes.

Return the seared pork to the pot, along with the sauerkraut (if it's very sour, you can rinse it slightly), tomato paste, caraway seeds, and bay leaves. Pour in the broth, season with salt and pepper, and mix everything well.

Bring to a boil, then reduce the heat, cover, and simmer for about 1.5 to 2 hours, or until the pork is fork-tender and practically melts in your mouth (or until the aroma makes you want to dance around the pot). Stir occasionally and check if more liquid is needed.

Remove the bay leaves. Serve hot, with a dollop of sour cream if you like.