Pumpkin-Beetroot-Stew aka Borschtsch

Pumpkin-Beetroot-Stew aka Borschtsch

Today, hooray, let there be Borschtsch. That’s a really tasty, healthy vegetable stew made from beetroot and other veggies. I actually wanted to do a pumpkin soup but my fridge told me otherwise and it turned out this super tasty, kids-friendly (yep, i didn’t believe it, either!) and iron-level-boosting king of a stew! So lets get it started:

Ingredients for a big pot or 8 people:

1 onion

5 garlic cloves

1 thumb size of ginger

1 sweet potato

1 beetroot

1/2 Hokkaido pumpkin

1 plantain or regular potato

1/2 a white cabbage

100g spinach

1 bunch of parsley

1 lime

coconut oil for frying

salt, pepper, curry and nutmeg


Preparation / 45 minutes:

Cut the onion, garlic and ginger in small pieces and put it in a big pot with the coconut oil. Wash and eventually peel all other veggies and cut into bite-size pieces. Apart of the parsley and the lime, fry everything together while stirring for 5 minutes. Then add 1l of water and let everything cook for about half an hour. In the end, add the spices and let them simmer. Finally, while serving, sprinkle a bit of parsley and some lime over the plates. Enjoy!


This stew will really help you boost your iron as most of the veggies are rich in iron (spinach, parsley, beetroot…) and they do  perfectly connect with the vitamin c of the cabbage and the lime to give you more energy and a higher level of vitality for every-day-life!

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