In a food processor, puree half of the garlic, half the bell peppers and 1 onion with 1 tablespoon of salt until smooth. Pour the mixture into a large bowl, add the cubed pork and stir to coat. Cover with plastic wrap and marinate overnight in the refrigerator.

Drain the pork and pat dry with paper towels. In a large Dutch oven, heat the canola oil. Working in batches, add the pork to the pot and brown over moderate heat, turning once, about 4 minutes per batch. Transfer the browned pork to a plate. Add the tomato paste to the pot and cook, stirring, until lightly caramelized, about 2 minutes. Add the paprikas and cook, stirring constantly, for 1 minute. Return the pork to the pot and add the sauerkraut, wine, broth, water, marjoram and bay leaves. Bring to a boil. Reduce the heat and simmer, uncovered, until the pork is nearly tender, about 1 1/2 hours.

Stir in the remaining garlic, bell peppers and onions. Add the yellow bell pepper and cook until the pork and vegetables are tender, about 30 minutes longer. Discard the bay leaves. Stir in the black pepper and season with salt. Serve in bowls over cooked and buttered egg noodles with a dollop of sour cream.