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Light Tomato Chicken Soup

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.