Season four strips of brisket with paprika, salt, and pepper.

In a large pot, layer the beef strips, sliced onions, chopped beets, and chopped plum tomatoes.

Cover and cook for a few hours until the meat is tender. Remove from the pot. At this stage, the mixture can be frozen if desired.

Fry the remaining onions until golden brown.

Add the two extra strips of brisket and the marrow bones, cooking briefly to sear.

Add the previously-cooked beef strips and vegetables (from steps 2 and 3) back into the pot with the fried onions and extra meat. Stir in ketchup. Pour in enough chicken soup to generously cover all ingredients. Add the five raw potatoes and two boiled potatoes into the pot.

Cover the pot and cook on low heat for several hours (overnight is ideal), stirring occasionally if needed.

Ladle the cholent into bowls, ensuring a mix of meat, marrow, vegetables, and potatoes in each serving.