Mix the flour, salt, yeast and caraway seeds in a bowl. Add the water and knead to form a dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
Dough: On a surface lightly dusted with flour, roll the dough out to a thickness of approx. 2 mm, fold twice and cut into strips approx. 1 cm thick. Transfer to an oven tray lined with baking paper, coat with a little butter.
Bake for approx. 15 mins. in the centre of an oven preheated to 200°C. Turn the caraway sticks and bake for about another 5 mins. Remove from the oven, allow to cool on a cooling rack.
Heat the butter, sauté the shallot, add the potatoes and sauerkraut, continue sautéing for approx. 5 mins Pour in the apple juice and stock, bring to the boil. Reduce the heat, cover and simmer gently for approx. 40 mins. Puree the vegetables with the liquid, stir in 2/3 of the cream, season. Decorate the soup with the remaining cream and a little paprika. Serve with the caraway sticks.