Heat the oil in a large pan. Fry the cubes of bacon all around, remove. Put the potato noodles in the hot frying fat and fry until golden brown, remove. Add the sauerkraut and braise vigorously.
Deglaze with 350 ml of water, stir in the broth, bring to the boil. Add the juniper berries and bay leaf. Season everything with salt and pepper. Add the bacon cubes and potato noodles to the sauerkraut. Cover everything and stew for about 15 minutes.
In the meantime, mix the sour cream with the mustard. Season to taste with salt. Put the sour cream in the pan and mix everything together. Serve immediately.