the first bowl. Set aside.
2. Heat bacon in an 8 quart Dutch oven over medium heat and cook until fat renders, about 8 minutes. Transfer to a plate and set aside. Increase heat to medium high and, working in batches, season pork with salt and pepper, add to the pot and cook, turning, until browned all over, about 8 minutes. Transfer to plate with bacon. Add kielbasa, cook until browned, about 6 minutes, and transfer to plate.
3. Add caraway, allspice, onions and bay leaves. Cook, scraping the bottom of the pot, until onions are soft, about 10 minutes. Add the tomato paste and cook until caramelized, about 8 minutes. Add flour and cook, stirring, until smooth, about 2 minutes. Add sauerkraut and cook, stirring, until slightly wilted, about 3 minutes. Return meat to pot along with reserved mushrooms and their soaking liquid, and then add prunes, stock and wine. Bring to a boil, season with salt and pepper and reduce heat to medium low. Cook, covered, stirring occasionally, for 30 minutes. Add apples and cook, covered, until pork is tender, about 30 minutes more. Garnish with chives.