Servings: 6-7

ingredients

• 4 Tbsp olive oil
• 1 large beet (200-250g), shredded very thin
• 1 tsp apple cider vinegar
• 3L water
• 2-3 large potatoes, diced
• ½ tsp salt
• ½ tsp black pepper
• 2 bay leafs
• 1 Tbsp Huy Fong Sriracha Hot Chili Sauce
• 2 Tbsp white miso paste
• 300g chicken breast, chopped into bite-sized pieces
• 1 large onion, diced
• 1 large sweet pepper, sliced thin
• 2-3 celery stalk, sliced very thin
• 4 Tbsp tomato paste
• 300g Napa cabbage, shredded very thin
• 7-8 dried prunes, chopped very small
• 300g canned white beans
• Handful parsley, chopped
• Handful fresh dill, chopped

instructions

• Preheat a frying pan, pour 2 tbsp. tablespoons of olive oil. Add the beets and vinegar. Fry, occasionally stirring, over medium heat for 2-3 minutes.
• Bring water to boil and transfer the beets from the pan into water. Then add potatoes, salt, black pepper, bay leafs, chili sauce, and miso paste.
• Bring soup to boil and simmer on low heat, covered for 12-15 minutes.
• Preheat a frying pan with oil. Add chicken, onions, bell pepper, and celery. Fry, stirring occasionally, over medium heat for 8-10 minutes. Add tomato paste. Cook for 1 more minute.
• Transfer the mixture into the soup. Add cabbage, prunes and canned beans.
• Cook the soup, covered for 10-12 minutes. Remove from heat, dill and parsley.
• Let it seat for 8-10 minutes before serving. Add salt and pepper to taste if needed.