Rinse meat, pat dry and cut into about 2 cm (approximately 3/4 inch) cubes. Peel onions and garlic, mince garlic finely and cut onion into strips. Heat oil in a pan and brown meat in batches. Place all the browned meat into the pan, add the onions and garlic and cook. Stir in tomato paste and sauté briefly. Deglaze with enough broth to barely cover meat. Season with paprika, salt, pepper, juniper berries and bay leaf. Cover and simmer for 1 hour, stirring occasionally. Add more broth as needed.
Add sauerkraut and simmer for another 30 minutes.
Season with salt, pepper and cayenne pepper. Stir in cream and serve hot.