LAGMAN (UZBEK NOODLE SOUP)
Tasty, easy noodle soup. Great Uzbek (Central Asian) dish. Garnish with fresh parsley or dill.
Provided by dilyadavid
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h56m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 677 calories, Carbohydrate 120.6 g, Cholesterol 25.7 mg, Fat 16 g, Fiber 20.9 g, Protein 23.9 g, SaturatedFat 3.5 g, Sodium 1298.8 mg, Sugar 6.3 g
UKRAINIAN NOODLE AND SPINACH CASSEROLE
Lokshyna, zapechena z shpynatin (in Ukranian) comes from Bake Until Bubbly by Clifford Wright. No, I do not speak Ukrainian but I thought I could copy it out of his book and pretend for 10 seconds. Don't I wish! You can prepare the casserole ahead of time, with everything in place except the hard-boiled egg garnish, and store in the refrigerator until needed. When baking it after it has been refrigerated, remember to keep it in the oven a little longer than called for in the recipe directions so that it will be hot in the center. He suggests that if there are leftovers, put this recipe with veal tomato casserole leftovers. Interesting fusion of 2 casseroles. Timing does not include hard-boiling the eggs.
Provided by WiGal
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Lightly butter the bottom and sides of a 9 X 3 inch round baking casserole with 1 tablespoon of butter.
- Bring a large pot of "abundantly" salted water to a vigorous boil.
- Add the noodles and cook until al dente.
- Remove the noodles by pulling them out of the water with tongs or a pasta fork and transfer them to a colander; allow the water to continue boiling.
- Transfer noodles to a large bowl and toss with 2 tablespoons of melted butter; half of the cheese, and 1/2 teaspoon salt.
- Add the spinach to the boiling pasta water, and cook until the spinach wilts, about 1 minute, then drain the spinach in the colander, squeezing out the excess water with the back of a wooden spoon.
- Finely chop the spinach and set aside.
- In a large skillet, melt the 3 tablespoons of butter over high heat, then add the onion.
- Reduce the heat to medium and cook, stirring, until softened, about 4 minutes.
- Stir in the chopped spinach, increase the heat to high, and cook uncovered, stirring almost constantly, until the moisture in the pan has completely evaporated and the spinach as begun to stick slightly to the pan, about 4 minutes.
- Stir in the remaining 1/2 teaspoon of salt and some black pepper.
- Arrange one-third of the noodle mixture in a layer on the bottom of the casserole.
- Place half of the spinach on top.
- Cover the spinach with the next third of the noodle mixture, then cover with the remaining spinach.
- Add the remaining noodle mixture as the top layer.
- In a medium-size skillet, melt the remaining 2 tablespoons of butter over high heat, then remove from the burner and stir in the bread crumbs and remaining cup of cheese.
- Quickly sprinkle the bread crumb mixture on top of the noodles.
- Bake until golden brown, about 30 minutes.
- Garnish with the hard-boiled eggs.
UKRAINIAN SPINACH NOODLES
This only serves 2 as a side dish, but it is very easy to double or triple this recipe! Recipe source: Bon Appetit (April 1983)
Provided by ellie_
Categories Spinach
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl toss noodles with one tablespoon butter.
- In a skillet melt the remaining butter over medium low heat. Stir in onion and cook for 5 minutes.
- Stir in spinach and increase heat to high cooking until spinach is limp, tossing occasionally.
- Stir in noodles, cooking and stirring until heated through.
- Transfer noodle mixture to a bowl and toss with cheese.
- Season with salt and pepper. Toss.
Nutrition Facts : Calories 320.9, Fat 22.5, SaturatedFat 13.7, Cholesterol 74.2, Sodium 306.2, Carbohydrate 21.8, Fiber 4.4, Sugar 2, Protein 11.2
UKRAINIAN SANDWICHES
These open faced Ukrainian sandwiches are very easy to make and are really good. If you can find Eastern European style sausage then try it with that, otherwise use your favorite cold cuts. They are called 'Kanapki' in Ukrainian.
Provided by UKRAINIANCOOK
Categories Main Dishes Sandwich Recipes
Time 15m
Yield 25
Number Of Ingredients 8
Steps:
- In a small bowl, stir together the cream cheese, butter and garlic. Spread some of this onto each slice of bread. Place a slice of sausage, cucumber, and tomato onto each piece of bread, then top each one with some chopped egg. Serve open-faced.
Nutrition Facts : Calories 232.9 calories, Carbohydrate 21.9 g, Cholesterol 38.6 mg, Fat 12.9 g, Fiber 1.1 g, Protein 7.7 g, SaturatedFat 6.7 g, Sodium 470.3 mg, Sugar 1.6 g
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