In a large pot, combine 6 cups of water and 1 pound of pork ribs, bringing it to a gentle simmer over medium heat. Allow the broth to cook for 1 hour, skimming off any foam that forms on the surface. Once done, carefully remove the pork ribs, shred the meat off the bones, and strain the broth through a fine sieve to maintain a clear and flavorful base for your Polish Sauerkraut Soup.

In the same pot, heat 2 tablespoons of avocado oil over medium heat. Add 1 minced onion, sautéing it until it becomes translucent, about 5-7 minutes. Then, stir in 1 grated carrot and continue to cook for an additional 5 minutes, allowing the vegetables to soften and develop a golden color.

Pour the strained broth back into the pot with the sautéed vegetables, bringing the mixture to a boil. Add in 3 cubed potatoes and 1 bay leaf, then stir in 2 cups of sauerkraut along with its juices. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the potatoes are tender yet firm.

Once the potatoes are ready, stir in the shredded pork along with ¼ teaspoon of cumin, ½ teaspoon of Italian seasoning, and ½ teaspoon of smoked paprika. Mix in the sautéed vegetables, ensuring everything is well combined. Allow the soup to simmer for an additional 5 minutes.

Ladle the comforting Polish Sauerkraut Soup into bowls and finish with a dollop of sour cream for added creaminess, if desired.