Ragu is Ovoshej - Russian Root Vegetable Stew

     Welcome to the November edition of Soup Saturday Swappers! This time around the theme is From the Root Cellar as we work with all things root vegetables. For this event I went with a Russian classic that I think should be a classic all over! It was so simple, so delicious, and the ingredients are cheap and easy to source. I knew it was a dish my family would enjoy, but I wasn't expecting to enjoy it as much as we did. The flavors of the turnips and parsnips with the richness of the tomatoes and butter was delightful.

     This recipe is called Ragu is Ovoshej, and is stewed root vegetables. I looked up the recipe in English and only got one version of the recipe. Lookin up Рагу Из Овощей, the same thing but in Cyrillic, yielded more variety in the dish. Which really is an anything does vegetable stew. It's typically finished with lots of butter and eaten as a meatless entrée with a crusty dark bread. I went with mostly all root veggie, turnips, parsnips, carrots, and onions. But other veggies such as potatoes, eggplant, celeriac, and zucchini are also very common. Really, use what you have on hand. 

     Have other great root veggies on hand? Check out these other great recipes from some other great bloggers sharing for Soup Saturday Swappers. 

Ragu is Oveshej
1 lb. turnips
1 lb. parsnips
1 lb. carrots
2 onions, diced
2 large tomatoes
1 green onion
2 Tbsp. oil
2 Tbsp. butter
1 c. water
1/2 tsp. dried parsley
Salt an pepper to taste

Peel and dice the turnips and carrots. Peel the turnips and cut in half lengthwise. Remove the hard, woody, center, and chop. 

Chop one of the tomatoes and grate the other. 

Heat the oil in a large skillet, I prefer cast iron. Add the turnips, parsnips, carrots, onion, and a light sprinkle of salt. Cook, stirring often, until the vegetables are fairly soft. Add the green pepper, chopped and the grated tomato and continue cooking. Cook, stirring often to keep anything from sticking. Keep cooking until the tomatoes start to break down. 

Add the water, pepper to taste, and parsley. Cover and simmer gently until the vegetables are very tender. Remove the lid and add the butter. Stir really well to combine, this step will also break down the vegetables some creating a silky, starchy, sauce. 

Taste and season with salt and pepper. Serve with dill on the side.



  1. A colorful veggie stew, look so appetizing!

  2. I have everything I need to try this except for the turnips. Can't wait. Thanks for joining in the soup fun this month.

  3. This sounds wonderful and so nourishing for these colder days! I love how bright and colorful it is too.

  4. Oh yum this sounds absolutely delicious - I'm definitely saving this to try soon! Love how versatile soups / stews like this are.

  5. Oh my goodness. I am so glad you made this and translated it for us. I can't wait to make this soup.

  6. A great soup with simple ingredients! I must try this.


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