In a large casserole dish pour in the olive oil and add the onion, chicken, carrot, beetroot and garlic.
Cook the vegetables until soft and lightly coloured and then pour in the chopped tomatoes and vegetable stock and season with sea salt and black pepper, add the bay leaves. Add the potatoes, cover with the lid and bring it to the boil.
When the potato is cooked, add the beans and chopped cabbage then cover with the lid, bring back to the boil.
Reduce the heat and stir well, cover with the lid and let it cook for 8 minutes. Season and add in sour cream and parsley, stir well.
Stirring continuously add the beaten eggs, the egg will turn into stringy pieces.
Remove from the heat and serve straight away.
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