Place a medium size pot on the stove over high heat. Add sauerkraut and cover with water(or either meat or/chicken broth ) 3 inches lower than the edges of the pot. Bring water to a boil and lower heat. Cook approximately 45 min or until the sauerkraut is almost tender.
While the sauerkraut is being cooked, place a medium size skillet on the stove over medium heat. Add extra virgin olive oil, onions and bell pepper. Stir occasionally. Sauté until slightly brown. Add beets and continue to sauté until beets are slightly brown. Add diced tomatoes, ketchup and garlic. Stir and sauté for 5 minutes. Turn off heat.
Add sweet potatoes to the pot, transport the vegetables mixture from the skillet and add salt, black pepper and bay leaves.
Continue to cook for 15 minutes. Add minced herbs and then turn off the heat in 5 minutes.
Serve this soup with a spoon of an organic sour cream or coconut kefir.