Slow-Cooked Root Vegetable Stew with Dill

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A deeply comforting stew simmered with earthy root vegetables and fragrant dill, the kind of slow, nourishing pot Russian kitchens lean on through winter. This Russian soup recipe, ready in about 45 minutes, pairs carrots, potatoes, and onions for a weeknight-friendly dinner. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium carrots
• 2 large potatoes
• 1 medium onions
• 1 tbsp dried dill
• 2 cloves garlic
• 4 cups chicken broth
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Peel and dice 2 medium carrots and 2 large potatoes into 1/2-inch cubes. Thinly slice 1 medium onion. Mince 2 cloves of garlic.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add the sliced onion and cook for 3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
3. Step 3: Add the diced carrots, potatoes, 1 tbsp dried dill, 1/2 tsp salt, and 1/4 tsp black pepper to the pot. Stir to combine. Pour in 4 cups chicken broth, then bring to a gentle simmer.
4. Step 4: Cover the pot and reduce heat to low. Simmer for 30 minutes, or until the vegetables are tender when pierced with a fork.
5. Step 5: Taste and adjust seasoning with additional salt and pepper if needed.