If using a pressure cooker, combine all the ingredients for the broth and cook for 30 minutes in manual mode. Increase the time to 1 ½ hours if using a stove top method.
At the end of the cooking time remove the beef with a slotted spoon and set aside. Strain the broth through a fine sieve for a clear broth. Discard the vegetables and spices.
In a soup pot combine the broth, beef and potatoes and bring to a boil.
Meanwhile saute the shredded carrots and onions with butter over low heat until tender and the onions translucent, approximately for 10 minutes.
After the soup boils, add the cabbage and the sauteed carrots and onions, cook for 5 minutes longer and turn it off. (It's very important not to overcook the vegetables!)
Add chopped fresh parsley and dill and salt and pepper to taste.
Serve with a dollop of sour cream or creme fraiche.