Peel and chop the onion and garlic. Peel the carrot and potato, then cut them into strips. Slice the chicken into thin strips. Sauté the onion, garlic, and carrot at the bottom of a pot for 3–4 minutes.

Add tomato paste and fry briefly. At the same time, fry the chicken on high heat in a pan with oil, stirring constantly. Add the chicken to the soup base in the pot.

Pour 3 liters of water into the pot, add broth and bay leaf, and bring to a boil. Simmer on low heat for 6–7 minutes, then add the potato and cabbage. Cook until the potato is tender.

Add grated beetroot and wine vinegar to the soup. Bring to a boil, but do not continue cooking; remove from heat. Season with salt, sugar, and pepper. Let the soup rest under a lid.

Divide the soup into bowls and serve with green onions. Enjoy!