Scandinavian Vegetable Stew

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Scandinavian Vegetable Stew
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  • Prep 10 min
  • Total 30 min
  • Servings 4
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Scrumptious dinner ready in 30 minutes! Serve your family with a delicious stew made of veggies.
Updated Aug 6, 2010


  • 8 to 10 small red potatoes, cut into fourths (3 cups)
  • 2 cups fresh or frozen baby-cut carrots
  • 3 tablespoons margarine or butter
  • 3 medium green onions, sliced (1/3 cup)
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • 1/2 cup frozen green peas
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons chopped fresh or 1/2 teaspoon dried dill weed
  • 1 hard-cooked egg, chopped


  • 1
    Mix potatoes and carrots in 3-quart saucepan; add enough water to cover. Heat to boiling; reduce heat to medium. Cover and cook 8 to 10 minutes or until tender; drain in colander. Wipe out saucepan with paper towel.
  • 2
    Melt margarine in same saucepan over medium heat. Cook onions in margarine 2 minutes, stirring occasionally. Stir in flour. Gradually add milk, stirring constantly, until mixture thickens and boils.
  • 3
    Stir in potatoes and carrots, peas, salt and pepper. Cook 5 to 6 minutes, stirring occasionally, until peas are tender.
  • 4
    Stir in dill weed. Cook 2 minutes, stirring constantly. Top each serving with chopped egg and, if desired, additional dill weed.

Tips from the Betty Crocker Kitchens

  • tip 1
    Dill and hard-cooked egg add a Scandinavian touch to this soup brimming with fresh garden flavor. Always add dill weed close to the end of cooking as it loses flavor rather quickly when heated.
  • tip 2
    Add 1 cup diced fully cooked turkey ham with peas in step 3. Continue as directed.


Nutrition Facts are not available for this recipe
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