Heat olive oil in a dutch oven or large pot over medium high heat.
Add onions, saute until translucent, about 10 minutes.
Add peppers, saute until just tender, about 10 - 15 minutes.
Add garlic, saute for 2 minutes.
Add chicken stock. Stir, scrape any bits that may be stuck onto bottom of pot.
Add diced tomatoes, sauerkraut, kielbasa, potatoes and all seasonings.
Bring to a boil, stirring occasionally. Cover, reduce heat to low. Cook for about 30 minutes, stirring occasionally, or until potatoes are tender.
When ready to serve, add sour cream to each bowl and stir until combined. Salt & pepper to taste. Enjoy!