Chicken And Vegetable Borscht - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
3 garlic cloves, finely chopped
1 medium onion, chopped
4 packed cups thinly sliced green cabbage
3 medium white potatoes, cut into 1/2 inch cubes
2 medium beets, peeled and coarsely shredded
1 large carrot, peeled and coarsely shredded
1 bay leaf
1 tablespoon tomato paste
salt
12 grape tomatoes, halved
2 boneless skinless chicken breast halves, cut into 1 . 2 inch dice
15 ounces great northern beans, rinsed and drained
1/4 cup finely chopped fresh dill

Preparation

Heat oil in a large pot over medium heat.
Add garlic and onions and cook until soft, about 10 minutes.
Add carrots, potatoes, cabbage, tomato paste. bay leaf, and 2 quarts water and stir well.
Increase heat to medium high and bring to a boil. Turn to medium low and cook partially covered until vegetables are just tender about 15 minutes.
Add chicken, tomatoes and beans and half the dill. Cook 6-8 minutes. Season to taste. Serve in bowls with rest of dill for garnish.