Russian Root Vegetable Stew (Ragu Iz Ovoshej)

close up of vegetables in root vegetable stew

Kypros/Getty Images

  • Total: 40 mins
  • Prep: 20 mins
  • Cook: 20 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
238 Calories
7g Fat
42g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 238
% Daily Value*
Total Fat 7g 9%
Saturated Fat 3g 14%
Cholesterol 10mg 3%
Sodium 206mg 9%
Total Carbohydrate 42g 15%
Dietary Fiber 9g 33%
Protein 6g
Calcium 146mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Russian root vegetable stew or ragu iz ovoshej is delicious with dark rye bread and a little butter, and can easily be a vegetarian main course. Russians like their vegetables very soft, so forget your notions of al dente vegetables for this dish!

Common root vegetables include potatoes, onions, garlic, carrots, and beets. Their not-so-glamorous, but equally delicious, cousins include turnips, rutabagas, parsnips, and celeriac (celery root).


  • 1 tablespoon sunflower or vegetable oil
  • 1 large onion (finely chopped)
  • 4 carrots (peeled and cut into 2-inch lengths)
  • 2 large red potatoes (peeled and cut into 2-inch pieces)
  • 1 medium rutabaga (peeled and cut into 2-inch pieces)
  • 1 medium turnip (peeled and cut into 2-inch pieces)
  • 1 parsnip (peeled and cut into 2-inch lengths)
  • 1 medium celeriac (celery root, peeled and cut into 2-inch pieces)
  • 1 cup vegetable stock
  • 1/2 cup parsley (finely chopped)
  • 2 tablespoons butter

Steps to Make It

  1. In a large skillet or Dutch oven, saute onion in oil over medium heat until translucent, about 3 to 5 minutes.

  2. Add the carrots, potatoes, rutabaga, turnip, parsnip, and celeriac, and saute, stirring frequently, for about 10 minutes or until vegetables begin to collapse.

  3. Add stock, bring to a boil, cover, reduce heat and simmer for 20 minutes until vegetables are soft but still hold their shape.

  4. Add parsley and butter and stir until butter has melted. Season to taste with salt and pepper.

  5. Serve with dark rye bread or sourdough rye bread and butter.

  6. Enjoy!