Prep the ingredients. Cut the beef into roughly 1-inch chunks. Cut the potatoes into larger chunks so they hold their shape during cooking. Slice the onion, carrot, celery, cabbage, and fresh tomatoes.

Brown the beef. Melt the butter in a pot over medium-high heat. Sear the beef until nicely browned and set aside.

Sauté the onion. Add the onion to the pot and cook for 2–3 minutes, just until softened.

Add the canned tomatoes. Add the canned tomatoes along with all their juices. Break them up with a spoon and scrape up the browned bits from the bottom of the pot.

Layer the soup. Add the fresh tomatoes, about ⅔ of the cabbage, celery, and carrot. Return the beef to the pot and nestle it down into the vegetables so it will eventually sit in the liquid they release. Season lightly with salt and black pepper.

Cover and cook. Put on a tight-fitting lid, bring everything to a gentle simmer, then reduce the heat to low. Cook covered for about 40 minutes. Try not to open the lid, the trapped steam is what creates the soup.

Add the potatoes and cabbage. After 40 minutes, quickly add the potatoes and remaining cabbage. Cover again immediately and continue cooking over low heat.

Check the beef around 60 minutes. Continue cooking until the beef is tender, depending on the size of the pieces.

Season and serve. Stir everything together and add more salt and black pepper as needed.