Clean and dice potatoes into small pieces. Shred cabbage into small pieces.
Rinse meat. In a pot with 4 quarts of water, cook meat for about 30 minutes, season the water with some beef better than bullion.
To the cooking ingredients, add potatoes and cabbage, simmer for another 10 minutes.
Dice onions and shred carrots. Sautee onions with a bit of oil until golden brown, add carrots and sautee for another 5 minutes. Add diced tomatoes to the sauteed ingredients and cook for another 5 minutes.
Remove meat from the soup, take the meat off the bone. Place meat back into the soup, discard the bone.