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Ovoshchnoe ragu
Summer vegetable stew
Russian summer vegetable stew of potato, cabbage, courgette and carrot with tomato and herbs
Ovoshchnoe ragu is what happens at a Russian dacha in August, when the garden outside Moscow or Nizhny Novgorod produces more courgettes, cabbage, peppers and new potatoes than anyone can eat. Everything is fried in turn, then stewed together in one heavy pot with tomato until soft and spoonable, and eaten hot with black bread, or cold the next day. It is homelier than French ratatouille or Greek briam: cabbage and potatoes give it body, and dill and garlic go in right at the end. Chef's tip: fry each vegetable separately before stewing; dumping everything in raw gives a watery, boiled taste.
- Total time
- 65 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the ragu
- 4 tbsp sunflower oil
- 1 onionchopped
- 2 carrotssliced into half-moons
- 14 oz new potatoescut into 2 cm chunks
- 1 courgettelarge, about 350 g, cut into 2 cm chunks
- 1 red peppercut into strips
- 10 ½ oz white cabbageroughly chopped
- 4 ripe tomatoeschopped
- 1 tbsp tomato paste
- ¾ cup water
- 1 bay leaf
- 1 ½ tsp salt
- ½ tsp black pepper
- 3 cloves garliccrushed
- ⅔ oz fresh dill and parsleychopped
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Method
0/6 doneStep 1: Heat half of 4 tbsp sunflower oil in a heavy casserole over a medium-high heat. Fry 14 oz new potatoes for 8 minutes, turning, until golden at the edges. Lift onto a plate.
8 minStep 2: Add 1 courgette and fry 4–5 minutes until lightly browned but still firm. Lift out.
5 minStep 3: Add the rest of the oil, then 1 onion and 2 carrots, and cook over a medium heat for 6 minutes until soft. Add 1 red pepper and 10 ½ oz white cabbage and cook 5 minutes more, until the cabbage wilts and smells sweet.
11 minStep 4: Stir in 1 tbsp tomato paste for 1 minute, then 4 ripe tomatoes, ¾ cup water, 1 bay leaf, 1 ½ tsp salt and ½ tsp black pepper. Return the potatoes, cover and simmer over a low heat for 15 minutes.
16 minStep 5: Add the courgette back and simmer, covered, 5–8 minutes more, until the potatoes are tender and the sauce is thick. Stir gently so the vegetables keep their shape.
7 minStep 6: Turn off the heat, stir in 3 cloves garlic and ⅔ oz fresh dill and parsley, cover and rest 5 minutes before serving.
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 5 g
- Carbs
- 32 g
- Fat
- 13 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ovoshchnoe ragu take?
- About 65 minutes in total: 20 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of carrots?
- Parsnip or sweet potato, same weight.
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