Lagman Uzbek Noodle Soup Recipes

LAGMAN (UZBEK NOODLE SOUP)

Steps:

• Heat oil in a large pot over high heat. Reduce heat to medium-high; cook and stir onion in the hot oil until golden, 3 to 5 minutes. Stir in beef strips, cumin, and black pepper; cook until beef is browned, about 5 minutes. Stir in tomato paste and cook for 2 to 3 minutes.
• Stir carrot into the pot; cook until coated with tomato paste, 2 to 3 minutes. Add green bell pepper; cook for 1 minute. Add potatoes and celery; cook for 5 minutes. Pour in water; bring to a boil. Season water with salt. Reduce heat to low and simmer soup until potatoes are soft, about 40 minutes.
• Stir parsley and garlic into the soup. Simmer until garlic is soft, 10 to 15 minutes.
• Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, 3 to 5 minutes. Rinse and drain well. Divide among serving bowls. Ladle hot soup over noodles.

LAGMAN BUKHARIAN SOUP

Steps:

• PREPARATION-.
• Use lamb chops and de-bone the meat cutting up into bite size pieces, set aside.
• Heat up the 8 cups of stock and add 1 beef cube, set aside.
• .
• COOKING INSTRUCTIONS-.
• In a pan add the oil, cumin, onion and stir fry a minute or two.
• Add the meat and stir fry a minute or two.
• Add the carrots, potatoes, bell peppers, chopped tomato, garlic, stir a little.
• Then add the soup stock and stir to mix.
• Add the tomato paste, lower heat and simmer for 30 minutes.
• In a pot of boiling water, heat up the pre-cooked noodles, a few minutes before the soup is finished and set (do not overcook, place under cold water if needed to stop the cooking).
• Add to the soup salt and pepper to taste.
• Place a portion of noodles in individual bowls and then add the soup.
• Serve with a hard crusted bread, to your liking.
• Enjoy.
• .
• NOTES-.
• I have used pre-cooked noodles, however, the authentic soup recipe calls for "hand pulled noodles." Google "Hand Pulled Noodles" Images and see how this is made. You can also serve this recipe in a dish and with less soup.

LAGMAN (UZBEK NOODLE SOUP)

Steps:

• Heat oil in a large pot over high heat. Reduce heat to medium-high; cook and stir onion in hot oil until golden, 3 to 5 minutes. Stir in beef strips, cumin, and black pepper; cook until beef is browned, about 5 minutes. Stir in tomato paste and cook for 2 to 3 minutes.
• Stir carrot into the pot; cook until coated with tomato paste, 2 to 3 minutes. Add green bell pepper; cook for 1 minute. Add potatoes and celery; cook for 5 minutes. Pour in water; bring to a boil. Season water with salt. Reduce heat to low and simmer soup until potatoes are soft, about 40 minutes.
• Stir parsley and garlic into the soup. Simmer until garlic is soft, 10 to 15 minutes.
• Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 3 to 5 minutes. Rinse and drain well. Divide among serving bowls. Ladle hot soup over noodles.