In a large pot, combine water and pork ribs, bringing it to a gentle boil over medium heat. Allow to simmer for 1 hour, skimming off foam. Remove ribs, shred meat, discard bones, and strain broth.

Heat avocado oil in a skillet over medium heat. Add chopped onion and sauté until translucent (about 5 minutes). Stir in grated carrots, cooking until softened (about 3-4 minutes).

In the pot with strained broth, add diced potatoes, bay leaf, and sauerkraut. Bring to a gentle boil, reduce heat to low, and simmer for 15 minutes.

Add shredded pork, cumin, Italian seasoning, and smoked paprika to the pot. Stir in sautéed onions and carrots, mixing thoroughly. Simmer for an additional 5 minutes.

Ladle soup into bowls, offering sour cream on top if desired. Garnish with fresh parsley or dill and serve hot with crusty rolls or rye bread.