Place the chicken breast, green onions, peeled whole onions, allspice, peppercorns, bay leaves, and a tied bundle of parsley and dill into a large pot. Add about 8 cups of water and bring to a gentle boil. Cover, lower heat, and simmer for 30 minutes.

While the broth simmers, finely chop the beet. Add it to the pot after 30 minutes and continue simmering for another 15 minutes.

Peel and chop the potatoes into chunks. Finely slice the cabbage. Add both to the pot and simmer for 30 minutes.

Chop 3 carrots and 1 onion. Add them to the soup and cook for 10 minutes.

In a skillet over medium-high heat, sauté the remaining chopped onion in chicken fat or oil until golden (5–7 minutes). Add the remaining carrot and cook another 5 minutes. Stir in the tomato paste and cook for 3 minutes more.

Transfer the sautéed mixture to the soup pot. Stir gently and simmer for 10 minutes to combine all the flavors.

Let the soup cool slightly, then refrigerate for at least 10 hours or overnight. This resting time deepens the flavor.

Reheat the soup gently. Stir in 2–3 tablespoons of plum jam, if using. Serve hot, garnished with fresh herbs and a dollop of sour cream.