Chop the pork shoulder, beef chuck, and bacon into bite-sized pieces.

Slice the smoked sausage, carrots, and mushrooms. Chop the onion and mince the garlic.

In a large pot, cook the bacon over medium heat until crispy. Remove and set aside.

In the same pot, add the pork and beef, browning them on all sides.

Add the smoked sausage and cook for an additional 5 minutes.

Add the chopped onion and minced garlic to the pot, cooking until softened.

Stir in the sauerkraut, carrots, mushrooms, tomato paste, beef broth, bay leaves, caraway seeds, black pepper, and salt.

Bring the mixture to a boil, then reduce heat to low and cover.

Let it simmer for at least 2 hours, stirring occasionally.

Adjust seasoning if necessary before serving.