Heat vegetable oil in a large pot or Dutch oven over medium-high heat.

Add both smoked and unsmoked pork ribs to the pot. Brown them on all sides for about 5-7 minutes. Remove ribs and set aside.

Add chopped onion and diced carrot to the same pot. Sauté for 5-7 minutes until softened and lightly browned, scraping up any bits from the bottom of the pot.

Return the browned ribs to the pot. Add water or broth, sauerkraut, cubed potatoes, salt, and black pepper. If using, add bay leaves and allspice berries now.

Bring the soup to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the ribs are tender and meat easily falls off the bone. Skim off any foam that rises to the surface.

Carefully remove the ribs from the pot. Once cool enough to handle, remove the meat from the bones and shred or chop it into bite-sized pieces. Discard bones.

Return the shredded meat to the soup. Stir well and taste, adjusting seasoning if needed.

Serve hot, optionally topped with a dollop of sour cream and a sprinkle of fresh dill or parsley.