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Fill a large pot with 6 cups of water and bring it to a gentle boil. Add the beef ribs, a pinch of salt, and simmer uncovered for 1 hour. Skim off any foam that rises to the surface.
While the meat cooks, heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 5–6 minutes until translucent. Stir in the grated carrot and cook for another 4–5 minutes until fragrant and lightly golden. Remove from heat and set aside.
Remove the ribs from the pot once tender. Shred the meat using two forks and discard the bones. Strain the broth through a fine mesh sieve into a clean pot to remove impurities.
To the strained broth, add diced potatoes, sauerkraut (with its juice), and the bay leaf. Simmer over medium heat for 15 minutes, or until the potatoes start to soften.
Add the shredded beef, sautéed onions and carrots, cumin, smoked paprika, and Italian seasoning. Stir gently and let it simmer for another 5–7 minutes so the flavors blend. Taste and season with salt and pepper as needed.
Ladle the soup into bowls, top with a spoonful of sour cream if desired, and enjoy it hot with crusty bread or rye toast.