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Cut ribs into 2-rib pieces and place in boiling water. Boil until meat falls off the bones.
Remove most of the meat from the bones in small chunks and set aside and throw out the bones.
Add potato, onion, and carrot into rib broth until partially cooked (semi-soft).
Wash then cook beets in salted water. When semi-soft, drain, peel, and then shred when partially cooled.
Combine all the cooked vegetables-except cabbage- with the broth and chunks of meat. You can add some vinegar or lemon juice for a bit of a sour taste.
Add shredded cabbage in the rib broth for about the last 10 min.
When ready to eat, putting about a tablespoon of sour cream to each bowl and add soup a little at a time, stirring until slightly pink.
Serve with rye bread and sprinkle with dill weed