Soup "Lagman"

Ingredients

Beef – 700 gr;

Onion – 1 piece;

Carrots – 1 piece;

Snow-white radish – 1 piece;

Potatoes – 0.5 kg;

Eggplant – 1 piece;

Bell pepper – 1 piece;

Noodles – 400 gr;

Tomatoes – 2 pieces;

Zira – 1 teaspoon;

Ground dark pepper - to taste;

Bay leaf – 3 pieces;

Sunflower oil – 50 ml.

Garlic – 3 cloves;

153 kcal
1 hour 20 minutes
1 hour 20 minutes

Photo of the finished dish

Step-by-step recipe with photos

Lagman is an Asian dish. There are many options, because it is cooked from beef, lamb, chicken and even pork. But in all recipes, potatoes, carrots, sweet bell peppers, tomatoes and, of course, special lagman pulled noodles remain integral. I couldn’t find one on sale, so I made it from an ordinary one.

So, we will need: beef (lamb), onions, carrots, potatoes, tomatoes, radishes, bell peppers, eggplant, garlic, sunflower oil, herbs, salt, ground dark pepper, cumin, noodles.

Wash the meat and chop it finely. Place in a frying pan with sunflower oil.

And fry over high heat until golden brown. As a standard, lagman soup is prepared in a cauldron or kettle. I have a Zepter pan with a thick bottom.

Transfer the fried meat to a saucepan or cauldron. Add a little water and simmer until the meat is almost done. I had veal and the process was over in 30 minutes. Then add chopped onions.

Peel the carrots, wash them and cut them into strips. Add to the pan.

Peel the radish, wash it and cut it into cubes.

Wash the bell peppers, remove the seeds and chop them.

Wash the eggplant and cut it into cubes.

Peel the potatoes, wash them, cut them and put them in a saucepan.

Wash the tomatoes, pour boiling water over them, remove the skin and chop them. Place them in the lagman.

Pour water into the pan, cover with a lid and cook until the vegetables are ready. Adjust the amount of water to taste: if you want the thickest lagman soup, pour less water. But keep in mind that this dish is eaten with a spoon and there must certainly be broth in it. After all, lagman is actually a thick soup. 10 minutes before the end of cooking, salt and pepper the dish to taste, add cumin and bay leaf.

Turn off the lagman soup, add garlic and herbs.

Cooking noodles. Place salt and noodles in boiling water. Cook until done. We drain the water through a colander.

Lagman soup is ready. When serving, put noodles on a plate, and place meat and vegetables on top of the noodles.

Lagman

The best Lagman soup recipes with photos

Hearty and tasty, thick soup is a Central Asian dish. It is served on the table as the first hot dish, and as a second. What is Lagman soup? Noodles prepared using a special method. It is seasoned with vegetable dressing with meat and spices. Hot sauce is a tasty addition to the dish. Lagman is found in the state cuisine of various nations: Uzbek, Kazakh, Kyrgyz. In Uzbekistan this dish is called chuzma-lagmon; in Uzbek it means “to pull.” This is because the lagman noodles are stretched during production. How to prepare noodles for lagman: unroll a piece of unleavened noodle dough and pull it into a skein. From time to time, noodles up to 5 meters long are obtained. When pulled out, the noodles are coated with oil and kneaded in water. It must be emphasized that this is a favorite dish of the Chinese, Japanese, Vietnamese, Tatars and, of course, Uzbeks. Read more

Lagman soup - preparation of goods

Real Uzbek lagman involves making noodles with your own hands. In modern conditions, you can not waste time and energy on making homemade noodles for lagman, but buy store-bought noodles or exchange them for Italian wide-cut spaghetti. Lamb meat can be replaced with any meat you have in the refrigerator: beef, pork, chicken, turkey and even duck.

A hearty soup is a democratic dish and the composition of vegetables for a savory soup can also be replaced with what you have on hand: onions, tomatoes, carrots, radishes, zucchini and eggplants. This is how you can prepare a delicious lagman at home quickly and simply from the goods you have on hand.

Composition of sauce for lagman

Making hot sauce for lagman is quick and easy. It contains garlic with spices and vegetable oil. The garlic should be chopped. The oil must be heated in advance so that the reddish pepper included in the composition dissolves and gives its own catchy, rich color to the sauce. It must be emphasized that the composition of the sauce for lagman can be simply adapted to suit you. And prepare it from your own favorite spices, based on personal taste preferences.

Noodle dough for lagman soup

The dough for lagman is usually prepared unleavened. It is rolled out into a very narrow layer and cut into wide strips with a sharp knife. The resulting noodles for lagman soup are dipped in boiling water and cooked until tender. Drain the water from the noodles and place on serving plates.

After that, you can add gravy from meat, vegetables and seasonings to each plate. Pour hot sauce and garnish with finely chopped herbs. Asian soup is usually eaten with thin chopsticks. But it is possible to get by with ordinary cutlery.

Uzbek thick soup Lagman from beef with noodles - neither is it ordinary

Greetings, friends. I like my blogging specialization, I’m already jealous of myself. This is where else I would like to find out, and most importantly, try such an abundance of dishes from all over the world. I travel the world without leaving home. Budget-friendly, not troublesome and tasty. And how happy my beloved is, I can’t describe with a pen. And now, in a small family circle, I will taste the first dish of Uzbek state cuisine - lagman soup.

In no way is this a tribute to the irrepressible desire to stuff my belly with something tastier, as it may seem to people who are not familiar with me. A varied and tasty diet, within the limits of reason, and not conflicting with health restrictions, has never harmed anyone. And organizing it for yourself is [urlspan]very simple[/urlspan]. Sometimes it’s even enough to go to the grocery store, because there are so many exciting and unusual things on the shelves.

For example, I read the usual recipe for lagman soup on a package of noodles with the same name. It described with all the details how to prepare Uzbek thick noodle soup at home. I don’t understand how this recipe corresponds to the traditional one; for me it’s not that important. But the products included in the soup are important, which immediately aroused sympathy for it.

The first course contains all the ingredients that correspond to my idea of savory and healthy cuisine. The soup is cooked from young beef, vegetables and herbs, and only later, when serving, lagman egg noodles are added to it.

And before I carefully tell you about the recipe for making lagman soup with step-by-step photos, I would like to congratulate my constant and, as it turns out, attentive reader, rewarding her with a hundred rubles for the comment left on the article given to us. You've probably already forgotten, friends, but I remember and am fulfilling what I promised. Tatyana - it's you, congratulations!

Noodle soup recipe - Lagman

200 grams of beef;
200 grams of lagman noodles;
one sweet pepper;
one tomato;
one onion;
3 cloves of garlic;
a bunch of dill and cilantro;
2 tablespoons of tomato paste;
vegetable oil;
turmeric:
salt.

I’ll hold it for a few more seconds to strengthen your belief that the soup is certainly healthy. The only ingredient that may cause fluctuation is the egg noodles. I hasten to reassure you:

it improves the functioning of the gastrointestinal tract;
it contains a huge amount of easily digestible proteins, B vitamins, and essential microelements;
to the surprise of everyone, thanks to the consumption of lagman noodles, the level of cholesterol (Insoluble in water, soluble in fats and organic solvents.) and sugar in the body is regulated;
your tone increases and your well-being improves.

As a result of research work, scientists have discovered and confirmed that this product is even healthier than any other type of pasta. That's how it is, guys.

How to make nutritious soup

I cut the beef across the grain into small pieces. Why exactly this needs to be done is carefully explained here.
I cut vegetables into thin slices. Onion in half rings.
I fry the meat in a suitable sized saucepan in vegetable oil until a beautiful crust appears. It is necessary to take into account that the entire process of making lagman soup will take place in one container. Except for boiling noodles.
I add chopped tomatoes, peppers, and onions to the fried beef.
Next, tomato paste, spices and salt.
I fry all the ingredients until fully cooked. I pour in water. The quantity is at your discretion. But in theory the soup should be thick.
I peel the garlic, rinse the greens in running water and finely chop.
After boiling, I let the soup simmer for one minute, turn off the heat and add the garlic and herbs. I cover it with a lid.
I boil lagman noodles in plenty of salted water.
I throw it into a colander. In principle, the soup is ready.
All that remains is to pour it into plates.
Add to each serving of noodles.
And enjoy the not-so-mysterious first course for us.

The smell of oriental fairy tales flows from the plate, the magical soup is a mysterious lagman. I have entered into such alterations before, and it is not for nothing that the title of gourmet was awarded. I love to eat and it’s better to eat it tasty. And so as not to burden my loved ones with this, I had to learn how to create grub skillfully, so much so that I couldn’t slow it down in any way.

With a pleasant appetite - Alexander Abalakov.

Lagman

Lagman is a very unusual dish that is found in virtually all state cuisines of the peoples of Central Asia. Its uniqueness is that it is both a soup and a hot dish at once. Its main components are a special type of pasta, meat, vegetables, spices, on the basis of which a fragrant and tasty, rather watery sauce is prepared. But if you combine all these ingredients and cook, you get an ordinary pasta with meat and vegetables, which has nothing in common with the masterpiece of Central Asian cuisine. If you want to amaze your guests and families, you need to know how to properly prepare lagman at home.

How to cook lagman
Lagman dough recipe
Uzbek lagman recipe
Lagman in Tatar
Cool lagman (Ashlyan-fu)
Video: Delicious lagman! Detailed recipe!

How to cook lagman

Lagman is a nourishing, tasty and healthy dish with unique organoleptic qualities. A dish of homemade meat, noodles and vegetables will only work if all the rules are followed.
The main ingredient of the dish is tagliatelle, which is not like the spaghetti or egg noodles common to almost all of our fellow citizens. They are thin, long and elastic. You can find them on sale, usually they are sold rolled up in “nests” or “balls” and are called “lagman spaghetti”. But the best option is to cook them yourself. To do this, you need to prepare the dough according to a special recipe and, having greased it with vegetable oil, stretch it with your hands and turn it. By the way, the thickness of the spaghetti should resemble a narrow thread.
Meat is the second main ingredient of the dish. Almost everything depends on its properties, so the meat should be chosen as fresh and not very fatty. It should be noted that Central Asian cuisine does not imply the preparation of pork dishes, therefore either lamb or beef should be used for lagman.
Vegetables should also be of high quality. However, it is not permissible to exclude any vegetables from the recipe or replace some vegetables with others. Such adjustments will have a bad effect not only on the taste of the finished dish, but also on its appearance, depriving it of the national flavor.
It is best to use exactly those seasonings that are indicated in the recipe, and in the recommended quantity, which will allow you to get the appropriate bouquet of lagman. If it is impossible to get all the indicated spices, then you need to give up the idea of making lagman - it won’t be perfect anyway.
Lagman is prepared in a cauldron. Its thick walls and bottom allow it to maintain a suitable temperature for a long time, and at the same time, vegetables and meat do not burn, and the sauce does not boil.

Lagman dough recipe

Calorie content of the dish: 3636 kcal, per 100 g: 253 kcal.

Ingredients:

premium wheat flour - 0.6 kg;
second grade wheat flour - 0.4 kg;
chicken eggs (huge) - 2 pcs.;
water - 0.3 l;
table vinegar (9 percent) - 5 ml;
salt to taste;
vegetable oil - how much will be needed.

Manufacturing method:

Sift and stir the flour.
Heat the water to approximately 30-35 degrees, stir together with the egg and vinegar.
When you add the resulting mixture to the flour, knead the dough. Knead until you get an elastic dough.
Wrap the dough in cling film and put it in the refrigerator for half an hour.
Take out the dough and divide into 5-7 parts. Lubricate with vegetable oil and begin to pull evenly, twisting the elongated part of the “zigzag”. If the dough does not stretch, knead it on the table, adding more oil. If these manipulations do not help, leave the dough for another 15 minutes - after a while it will begin to stretch better.
Alternatively, you can roll out the dough with a rolling pin, wrap it around the rolling pin, then pull the rolling pin out from one end, creating a tube of dough. Using a sharp knife, make slits in the dough. Loosen the strips and stretch them so that even, narrow noodles come out.
Boil salted water, place a “skein” of noodles (completely) in it and cook for 5 minutes.
Remove the noodles and drain the water, brush them with vegetable oil to prevent them from sticking.

Such noodles must be created specifically before making lagman. If you don’t have time, you can replace it with store-bought lagman noodles or, in the latter case, use spaghetti.

Uzbek lagman recipe

Calorie content of the dish: 8665 kcal, per 100 g: 123 kcal.

Ingredients:

beef - 0.8 kg;
lagman noodles - 1 kg;
onions - 0.2 kg;
carrots - 0.4 kg;
radishes - 0.2 kg;
sweet pepper - 0.2 kg;
potatoes - 1 kg;
garlic - 2 heads;
tomatoes - 0.8 kg;
broth - 2 l;
wild garlic - 100 g;
ground dark pepper - 2 g;
pepper - 5 g;
cilantro (greens) - 50 g;
salt to taste;
vegetable oil - 0.25 l.

Manufacturing method:

Cut carrots, onions, radishes and peeled peppers into cubes (squares). Fry them in vegetable oil.
Cut the meat into thin slices, put it in the vegetables and fry, stirring occasionally, all together for a quarter of an hour.
Wash the tomatoes, remove the stem. Cut into large slices.
Peel and crush the garlic.
Place tomatoes and garlic in a cauldron with meat and vegetables, fill with broth. When the broth boils, add a mixture of peppers and salt to taste.
Peel the potatoes and cut into large pieces, place in the broth.
Cover the cauldron with a lid and boil its contents over low heat for half an hour.
Place freshly prepared noodles (already boiled in salted water) into deep plates. Remove the meat and vegetables from the cauldron, pour in the watery sauce in which the vegetables were cooked.
Finely chop the fresh cilantro and sprinkle with lagman before serving.

Lagman in Tatar

Calorie content of the dish: 7320 kcal, per 100 g: 125 kcal.

Ingredients:

lamb - 0.8 kg;
tomatoes - 0.5 kg;
bell pepper - 0.6 kg;
carrots - 0.3 kg;
potatoes - 0.7 kg;
eggplants - 0.3 kg;
garlic - 1 head;
tail fat - 150 g;
vegetable oil - 50 ml;
broth - 1.5 l;
noodles - 0.8 kg;
reddish ground pepper - 5 g;
oregano (dried) - 5 g;
parsley - 100 g;
salt, sugar - to taste.

Manufacturing method:

Cut the meat into small pieces, place in a cauldron and fry in fat tail until a crust forms.
Cut the peeled potatoes into large pieces, place them in the meat and pour in the broth. Add salt and ground pepper as needed. You can add a little sugar (one teaspoon). Boil the meat and potatoes in the broth for 20 minutes.
Finely chop the peppers, onions and carrots.
Fry the onions and carrots in vegetable oil and add them along with the pepper along with the meat. Cook together for another 10 minutes.
Pour boiling water over the tomatoes, remove their skins, grind the meat in a blender or pass through a meat grinder. Stir chopped garlic with meat and vegetables. Add oregano and finely chopped parsley.
Cook for another 10 minutes.
Place noodles on the bottom of the dish, pour sauce with meat and vegetables.

Before serving, you can sprinkle the dish with parsley. In this case, it will not be possible to add it when preparing the dish.

Cool lagman (Ashlyan-fu)

Calorie content of the dish: 2855 kcal, per 100 g: 123 kcal.

Ingredients:

lagman noodles - 0.5 kg;
water - 0.7 l;
rice starch - 70 g;
vegetable oil - 70 ml;
garlic - 1 head;
wild garlic - 100 g;
tomatoes - 0.5 kg;
chicken egg - 1 pc.;
onions - 0.3 kg;
oriental spices (turmeric, coriander, etc.) - 5 g;
salt to taste.

Manufacturing method:

Mix starch with 0.25 liters of water and place in the refrigerator.
Finely chop the vegetables.
Heat the oil in a cauldron, add the vegetables and fry for 5 minutes.
Add salt and spices to the vegetable mass (when heated, the tomatoes will give juice and the mass will become quite watery). Simmer for another 10 minutes.
Add 0.45 liters of water to the vegetables and cook the vegetables for another 10 minutes after boiling.
Cool the vegetable sauce.
Boil the lagman noodles and place on plates.
Boil the egg, cut into 4-6 pieces lengthwise and place on each plate.
Pour in the vegetable sauce.
Remove the starch from the refrigerator (it will turn into jelly). Cut the jelly into pieces and place on top of the vegetables.

This version of lagman will appeal to those who do not eat meat.

Video: Delicious lagman! Detailed recipe!

Lagman is a hearty dish, the main component of which is specially prepared pasta. Lagman can completely change a meal, because it is something between the first and the second, it has a lot of meat and vegetables, a lot of tasty sauce. Lagman is a dish filled with an abundance of unique flavors. Something between a hearty soup and light pasta. Meat with onions, carrots, potatoes, peppers and tomatoes, mixed with spices and cooked like a soup, then served with pasta (noodles).