1 pkg. country ribs
2 bunches fresh beets
5 tbsp. vinegar
1 bay leaf
6 beef bouillon cubes
3/4 c. baby lima beans
1/2 head cabbage, shredded

Wash beets well. Cover with water. Cook until tender. Strain liquid through cloth and reserve. When cool, peel skins. Slice and set aside. Cover ribs with water, bring to a rolling boil. Throw away water and rinse ribs well. Cover with 3 quarts water. Add the reserved liquid from the beets. Add vinegar, bay leaf and bouillon cubes. Cook 3/4 hour, then add beans. When beans are almost tender, add shredded cabbage. Cook until tender. Add sliced beets, cook about 5 minutes. Cool thoroughly. Remove meat from bones. Skim off fat. Add sour cream, if desired.