For the beetroot stew, heat the oil in a saucepan and sauté the onion and garlic until translucent.
Add the beet, bay leaf and allspice seeds and pour in the soup. Bring to a boil and simmer over medium heat for 15 minutes.
Mix in the potatoes, carrots and cabbage and let everything simmer for another 20 minutes or so. Season the stew with salt and pepper. Crumble the cheese and sprinkle over the top. Sprinkle the parsley over the beetroot stew.
Preparation Tip:
When making the beetroot stew, make sure you use organically grown beet. Red beets have many nutrients, but also quickly absorb toxins from the soil.
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