Take two forks and loose sourcrout. Chop onion and garlic finely and sautee them in oil until translucent. Add sourcrout and fry them some minutes. Add beef stock and let all simmer covered about 15 minutes. Boil linguine in salted water until al dente. Stir sour cream and parsley into sourcrout and season to taste mit salt, pepper and paprika powder.
Let linguine drain and mix well with sourcrout.