How to cook the most delicious lagman. Lagman on lamb broth

The Central Asian national dish is a thick rich lagman soup. The recipe for lagman soup came to Central Asia from China, where numerous varieties of this dish originated. The main thing here is lagman noodles, the soup can be cooked in different ways, but the cooking of noodles by hand, by stretching the dough, remains unchanged.

This is both the first and the second course. It is a mistake to consider this dish a soup. Lagman can be cooked with a larger amount of broth, or maybe with a minimum, the so-called “dry lagman” among the Uyghurs. What does an Asian recipe look like? And what ingredients do you need to make it?

The main ingredient is broad noodles, which are usually cooked at home. But since the times of housewives who were ready to spend a lot of time on cooking are over, you can buy ready-made noodles for lagman or replace them with regular pasta or spaghetti.
Any meat is suitable for lagman, although lamb or other fatty meat is usually used. Thanks to him, the broth turns out to be rich, and the dish becomes hearty. A dish prepared according to a traditional recipe is rather “heavy”, its calorie content is from 100 to 165 kcal per 100 g of the finished dish.
You can reduce calories only due to more dietary chicken or turkey meat. A large number of varieties of the main recipe appeared precisely in order to make the dish not so high-calorie and to facilitate the overall cooking process.
The basic rules for preparing lagman relate to noodles. When you do it yourself, knead the dough until you feel that it has become viscous and elastic. You should not cook the noodles for too long; slightly hard noodles will look much tastier than sticky ones.
To prepare gravy, you can use not ordinary water, but meat or vegetable broth. Then the finished dish will be more rich and satisfying, but it also makes the dish more high-calorie and heavy.
Choose meat without veins, and remove the films from it before cooking. This is especially true of lamb, which will be poorly boiled if it is not processed initially.

How to cook lagman at home

Lagman classic recipe

It is not difficult to cook lagman according to the traditional recipe correctly, the most important thing is to follow the recipe.

Required products:

Beef 300 gr. pulp
Lagman noodles 500 gr.
Onion 2 pcs.
Potato 1 pc.
Carrot 1 pc.
Green radish 1 pc.
Tomato 2 pcs.
Bulgarian pepper 2 pcs.
Garlic pods 5-6 pcs.
Garlic 2 cloves
Salt to taste
Black ground pepper to taste
Vegetable oil 4 tbsp. spoons

Cooking method:

Cut the washed meat into medium-sized cubes. Cut peeled carrots and peppers into strips. Peel and finely chop the onion and radish. Heat up the oil in a cauldron. Add meat to it. Fry until golden brown, turning occasionally. Add onions to the cauldron, and after 2 minutes - carrots. After 3 minutes, add pepper and radish to the ingredients. Salt everything, add pepper and spices to taste. Stir. Close the dish with a lid and reduce the heat. Peeled potatoes and tomatoes cut into cubes. Chop the garlic finely into cloves, and the pods into 2 cm pieces. Add garlic, tomatoes and potatoes to the pot. Mix the products. Pour enough water into the pot to cover the food. Simmer the dish for 15-20 minutes under the lid. Noodle time. Pour boiling water over it - and it's ready! Lay out the noodles in portions, and on top - vegetables with meat in gravy.

Lagman on lamb broth

Ingredients:

800 g lamb
3 onions
6 potatoes
500 g flour (plus 100 g for work)
2 eggs
vegetable oil
2-3 star anise
spices
greenery

Cooking method:

Add the eggs to the flour with a pinch of salt. Adding a little warm water (about 100 ml) little by little, knead a stiff dough, leave for 20 minutes. Roll out the layer, sprinkle the rolling pin well with flour, wrap it with dough, remove the “tube”, flatten it and cut it across into strips of 7-9 mm. Cook the resulting noodles separately with salt until cooked for 10 minutes. Drain in a colander, rinse with ice water, season with oil. Pour lamb pieces with cold water, cook for 1.5 hours, removing the foam. Salt. Add peeled and coarsely chopped onions and potatoes, salt, add star anise and other spices to taste. Cook 20 minutes. Arrange the noodles on plates and pour over the prepared soup. Sprinkle with herbs.

Lagman on beef broth

Ingredients:

600 g beef
40 g lamb fat
3 bell peppers
400 g flour
1 egg
15 cm celery stalk
2 fleshy tomatoes
2 garlic cloves
greenery
ground red hot pepper and salt to taste

Cooking method:

Beat the egg a little with salt, add flour in portions. Knead the dough by adding 100 ml of lukewarm water. Leave for 20 minutes. Roll out the layer, roll it into a tube, roll it out again, cut it across into strips. Cut the meat into pieces and fry in fat at the bottom of a heavy-bottomed pan for 10 minutes. Add de-seeded and half-ringed bell peppers and celery rings, cook 5 minutes. Add mashed tomatoes, salt and pepper. Simmer, stirring, 15 minutes. Pour 2 liters of water and cook until the meat is ready for about 30 minutes. Separately, boil the noodles with salt and add to the soup a minute before the end of cooking, along with chopped garlic. Sprinkle the bowls with herbs.

Lagman on chicken broth

Ingredients:

1 kg chicken meat
40 g fat tail fat
4 bulbs
300 g homemade noodles
3 art. tablespoons of vegetable oil
4 garlic cloves
3 sprigs thyme
ground pepper
greenery

Cooking method:

Cut the chicken, cover with cold water, prepare the broth, season with spices, salt and pepper to taste. Take out the chicken, remove the bones, cut the meat into pieces. Finely chop the onion and fry in lard for 10 minutes, add to the boiling broth with chicken pieces, cook for 5 minutes. Dip homemade noodles in boiling water, salt, cook for 10 minutes, drain in a colander, rinse and season with oil. Divide the noodles into bowls, top with the broth, onion and chicken pieces. Pepper, sprinkle with chopped garlic and thyme.

Uzbek vegetarian lagman

The traditional lagman recipe contains a significant amount of meat. Here I tried to replace it with brown lentils. If desired, you can use a different type of lentils or completely replace it with beans. Just add 3 cups of cooked beans at the end of the cooking process. Usually homemade noodles are used in lagman. If you do not have the opportunity to cook noodles yourself, then you can boil spaghetti or fettuccine.

Ingredients:

dry brown lentils, 1 tbsp.
water, 4 tbsp.
vegetable oil, 1 tbsp. l.
onion, 1 pc.
carrots, 2 pcs.
bell pepper, red, 1 pc.
potatoes, 2 pcs.
tomatoes, 1 pc.
tomato paste, 1 tbsp. l.
vegetable broth, 5 tbsp.
salt, 1 tbsp. l. or to taste
black pepper, to taste
red pepper, to taste
dill or parsley, 2 tbsp. l.
dry noodles / spaghetti / fettuccine, 350 g

Cooking method:

Lentils:

Sort, rinse and soak the lentils for 8-10 hours.
Rinse swollen lentils. Take a small saucepan, put the lentils and pour 4 cups of water. Leave to cook for 2 hours.

When the lentils are almost cooked, start cooking the vegetables.
Take a saucepan and pour 1 tablespoon of oil. Finely chop the onion and sauté it for about 5 minutes.
Cut carrots and bell pepper into small cubes. Add to onion.
While the carrots and peppers are cooking, dice the potatoes and tomato. Add to saucepan.
Put the tomato paste there and pour the broth. Bring to a boil and simmer over medium heat until the potatoes are cooked through (about 35 minutes).
Finally, add the lentils (or beans), salt and pepper.
If desired, you can put 2 tablespoons of finely chopped dill or parsley.

While the vegetables are cooking, boil the noodles separately. Serve in a deep bowl or bowl. Put the noodles in first and then pour the liquid with the vegetables.

How to serve lagman

Serve such an Asian dish for a family dinner should be hot in deep bowls.

Lagman is combined in one dish before use. If the meat is fried in large pieces, then cut it into portions. And if the noodles are cold, pour boiling water over them.

First, put boiled noodles in a bowl, then put pieces of boiled meat and vegetables into it and pour everything with rich meat broth.

We cut more greens - dill, parsley. Add cilantro for extra flavor. To make the dish spicier, you can season with crushed garlic and dill seeds, with the addition of ground red pepper, serve hot sauce and vinegar sauce.

Lagman recipe for cooking in a slow cooker

Delicious lagman

Ingredients:

Lamb 300 g
Bow 2pcs.
Carrot 1 pc.
Potatoes 2-3 pcs.
Tomatoes 3 pcs.
Bulgarian pepper 1 pc.
Garlic 3 cloves
Salt, pepper, herbs to taste
Vegetable oil 1 tbsp. spoon
Boiled noodles 500 g
Water up to mark 6

Cooking method:

Clean the meat from the films, wash and cut into small cubes.
Onions, carrots, potatoes, tomatoes, peppers also cut into cubes.
Finely chop the garlic and herbs. 4. Use the "MENU/SELECT" buttons to select the "ROASTING" program, set the time to 15 minutes and the 3rd temperature level. Open the lid and turn the handle to the "CLOSED" position (fry with the lid open). Press the "START" button.
Fry the meat in vegetable oil until browned. Then add onions and carrots to it, continuing to fry and stir.
After frying, add potatoes, tomatoes, pepper, add water and salt and pepper to taste.
Use the "MENU / SELECT" buttons to select the "SOUP" program, and following the prompts of the voice guide, select the "MEAT" extension. Press the "START" button.
Boil the noodles separately. 9. Arrange the noodles on plates and pour over the soup. Add garlic and herbs to taste.

Chicken lagman

Lagman in a slow cooker is prepared quite simply. The resulting fragrant, satisfying and tasty dish can be lunch or dinner. For the slow cooker, you can use both fresh and frozen vegetables, such as peppers.

Required Ingredients:

chicken - 700 gr;
potatoes - 3 pcs.;
onion, pepper - 2 pcs.;
carrots, celery root - 1 pc.;
tomato paste - 2 tbsp. spoons;
greens - ½ bunch;
salt, spices - to taste.

How to cook:

Cut the meat into large pieces. Pour it into the multicooker bowl and leave for 20 minutes in the “Frying” mode.

During the frying of the bird, it is necessary to prepare the vegetables. Onions are chopped into thin rings, carrots and potatoes with celery are cut into oblong slices, peppers are cut into strips.

When the meat is well stewed, pour celery, carrots, onions into the slow cooker. After the vegetables are sautéed, add the potatoes and peppers. Season the dish with salt, pepper, spices, add tomato paste. It's good to mix everything. Pour the food with water, according to your preferences for density. Cook chicken lagman in the "Extinguishing" mode for 1.5 hours.

Pour boiled noodles with fatty broth, put meat and vegetables on top and enjoy a delicious dish.

Lagman in Russian

Products

Beef: 600 g
Flat noodles: 400 g
Medium-sized carrots: 2-3 pcs.
Onion: 2-3 pcs.
Sweet pepper: 2-3 pcs.
Large ripe tomatoes: 2-3 pcs.
Eggplant: 1-2 pcs.
Garlic: 4-5 cloves.
Refined vegetable oil: 4-5 tbsp. l.
Greens: 1-2 tbsp. l. (parsley, dill, basil).
Water: 1 glass.
Spices (ground red pepper, bay leaf).
Salt: ⅓ tsp

How to cook

Cut the washed meat into small pieces. Salt and pepper. Finely chop the peeled tomatoes. Pepper cut into strips, eggplant - cubes. Onion cut into rings. Grate carrots on a coarse grater. Pour vegetable oil into the multicooker bowl. Turn on the BAKING mode for 40 minutes. Fry the meat with chopped onion rings. 10 minutes after the start of the program, add the grated carrots. Add prepared vegetables to meat. Continuing to fry, mix everything. Add water. Add salt and spices. Add noodles. Continue cooking the lagman in the EXTINGUISHING mode for 60-80 minutes. Put the noodles on a dish, pour over the meat sauce and sprinkle with chopped herbs. Serve chopped garlic fried in a frying pan with ground hot pepper -“lazu” to the lagman. It is added to the dish, relying on your own taste.

Lagman can be made from lamb or poultry. Cabbage of different types, zucchini, radish are added to vegetables. Real lagman is made with very long handmade noodles.

Cooking traditional drawn noodles

Mix a pound of flour with a couple of pinches of salt and pour a slightly beaten egg into the flour (I used two eggs, but there is more flour).

Then pour in half a glass of warm water and knead the dough in a circular motion right in the bowl. It will stick to the fingers, remaining viscous at first. But do not rush to add flour. The dough should be very soft, and excess flour will make it tough, rough and then all the work will go down the drain. Be patient and continue to knead the dough directly over the bowl and it will gradually become pliable.

As soon as it takes on a less viscous and "sticky" consistency, you can begin to knead it for real - long and hard, on a slightly floured working surface of a table or board. Twisting the layer around the axis and crushing. Repeatedly flattening and folding the envelope. Gathering the dough into a ball and flattening the ball with your fists.

And again repeating the above procedures. Until you get tired and the dough "tired". Then you can roll it into a ball, wrap the ball in a film or in a cloth napkin and put it in the refrigerator for at least an hour.

After an hour, dilute half a teaspoon of salt and baking soda in a glass of warm water and pour the solution into a spacious bowl. The rested dough will need to be kneaded over this bowl, rubbing a solution of salt and soda into the dough. This will also need to be done long and hard, and most importantly - carefully. This procedure will give the dough "pulling" properties and splendor - what we need.

After “pressing” the soda-salt solution into the dough, once again knead it well and start stretching it into a short tourniquet. It will probably begin to tear if you decide to stretch the dough into a tourniquet as thick as, say, a finger. So it should be - the dough is not ready yet. Continue kneading it, stretching it on a span of both hands, twisting it in your hands like a skipping rope, tapping this “rope” on the surface of the table. The dough will stretch and stretch. But take your time. It's not ready anyway. Over and over again, collect the tourniquet into a "doctor's sausage" and stretch it again. Collect and stretch by tapping it on the table.

Finally, after stretching the dough into a uniform cylinder three folded fingers thick, pinch it into roughly equal pieces - the size of a walnut. Roll the pieces into balls, pull the balls into small "sausages", carefully lubricating the "sausages" with vegetable oil. Please note: you have to stretch each "sausage" into chuzma - noodles of a section acceptable for a lagman - like the wire of your computer mouse, even thinner. But not at once. Immediately - only professional lagmans do this. And you took the workpiece in both hands, pulled it at both ends, shaking it a little, making sure that the noodles stretched evenly, folded them in half, since the arm span is not enough for the entire length of the noodles.

They pulled again, shaking, twisting a little, even hitting the table. And - the thinner noodles were folded into four.

Having achieved the desired section, the entire tourniquet, dipping your fingers in oil, passes through these same fingers to eliminate minor defects. If the tourniquet is torn somewhere - do not pay attention, why do you need a chuzma in a lagman meter long?

Put the stretched noodles aside, but so that it does not lie in a heap: it is better to lay all the resulting serpentine like this with a serpentine. And so we do with each "sausage". This procedure (in terms of time) is akin to home-made dumplings for the future: in order to “stretch” 750 grams of dough, for example, it took me more than two hours.

The prepared chuzma is boiled in a large saucepan, in about 3 liters of rapidly boiling and salted water (per pound of dough). Here you need to be very careful. Chuzma is immersed in boiling water, the boiling subsides, then it starts to accelerate again. Chuzma that has fallen to the bottom of the pan rises to the top. As soon as all the noodles have risen to the top, they must immediately be removed with a slotted spoon into a colander. Noodles in a colander are washed with cold water, sprinkled with vegetable oil and mixed.

Bon appetit!

Lagman is very popular in the countries of Central Asia, China - where such a thick soup is served with chopsticks. In Russia, this dish is more often perceived as a stew and served with a fork. To make homemade food tasty, healthy, you need to give up ready-made pasta: experts say that only in this case the food will be truly tasty.

Products for lagman

Lagman is supposedly of Chinese origin, but the so-called original recipe does not exist, but there are many options: Dungan, Tatar, etc. These recipes may have differences in ingredients and cooking technology. The option without meat is also real, so the choice of ingredients is a matter of taste. On average, the following ingredients will appear in the recipe:

Mutton;
Carrot;
Potato;
Onion;
Bell pepper;
tomatoes;
Greens and spices.

In some recipes, there are additionally such components as white cabbage, white and red radish.

How to cook noodles?

Cooking noodles for lagman is a responsible process, the correct implementation of which will determine the taste of the final dish. We will prepare a simple version of kesma-lagman (with chopped noodles).

Ingredients:

Water - 250 ml;
Egg - 1 pc.;
Salt;
Flour - 600 gr.

Let's start cooking noodles:

1. From the listed products, we knead the plastic dough; it should stick off the palms without any problems.

2. After that, the dough should be set aside for half an hour, but before that it is necessary to grease it with oil, the oil will restrict air access to prevent the top layer from drying out - this will keep the structure homogeneous. Exposure is necessary in order for the gluten of the flour to swell - this will make the dough even more elastic.

3. We roll out the aged dough into a thin layer, before rolling it needs to be kneaded a little, while hands should be lubricated with vegetable oil.

4. Cut the finished layer into thin noodles using a regular knife or a special accessory.

5. Ready and slightly dried products can be boiled.

How to prepare sauce for lagman?

This sauce is also called wadja or kayla - it is prepared from meat and vegetables and, when served, is laid out on a plate over boiled noodles.

In order to start cooking waji, you must have the following set of ingredients available:

Lamb - 400 gr.;
Onions - 3 pcs.;
Potatoes - 2-3 pcs.;
Tomatoes - 300 gr.;
Bulgarian pepper - 3-4 pcs.;
Carrots - 2 pcs.;
Any available greens;
Head of garlic and spices.

Let's start making the sauce:

1. Lamb must be cleaned of hard films and large fat slabs - cut the prepared pulp into cubes. You need to cut the meat correctly across the fibers - this way it will retain its shape and cook better.

2. The removed mutton fat needs to be finely chopped - we put it on the bottom of the cauldron and melt it until we get greaves. The easiest way to do this is on a fairly high heat, but you don’t need to turn on the burner at full power, because the fat can burn and start to smoke without being heated. We get rid of cracklings - such an ingredient is not needed in the sauce.

3. Put the meat cubes into the cauldron and fry over a fairly high heat - you should get a brown crust. So the meat will not lose juice during further heat treatment.

4. Add chopped onion to the cauldron - cook it until golden brown.

5. Time to put carrots and bell peppers in a cauldron.

6. At this stage of cooking, salt and add spices - it can be star anise, zira, dried sweet or hot peppers.

7. Spread the potatoes - you must first cut them into large strips.

8. The contents of the cauldron should be fried for 10 minutes - after that, you can put tomato slices and simmer the vaja for 15 minutes.

9. Add noodle broth or ordinary boiling water to the cauldron - the final consistency of the finished sauce depends on the amount of liquid.

10. Cook the vaju until the potatoes are ready.

11. Add greens, garlic paste and hot red pepper to the sauce - after a minute, the burner can be turned off, and the dish can be served for dinner.

How to cook beef lagman?

If you want to cook a beef option, then you should use the recipe from Stalik Khankishiev, who is a recognized expert in oriental cuisine.

For cooking, you will need the following set of ingredients:

Lamb broth - 1 liter;
Beef - 600 gr.;
Onions - 2 pcs.;
Carrots, tomatoes - 1 pc.;
Red radish - 2 pcs.;
Garlic - 1 head;
Cabbage - 300 gr.;
Celery root, coriander, turmeric;
Greens - onions, parsley;
Soy sauce - to taste;
Spices - zira and any pepper.

Sauce making process:

1. It is necessary to clean the vegetables and cut them accordingly: all available vegetables - into cubes, garlic - into circles, onions - into half rings, cabbage - chop.

2. Onions and garlic should be lightly fried in vegetable oil.

3. Add chopped beef to the cauldron - all this is fried over low heat.

4. Add spices and salt to the meat.

5. Put the celery, carrots, cabbage into the cauldron in succession - the mass must be stirred for 10 minutes.

6. Add radish, tomato slices and greens to the cauldron.

7. Pour meat and vegetables with hot broth, add soy sauce and simmer for another 10 minutes.

We spread the finished sauce on boiled noodles, laid in a deep soup plate, and serve.

In what dishes is it better to cook lagman?

The classic lagman is cooked in a cauldron, and the bottom of the cauldron should be hemispherical in shape - such a cauldron is suitable for cooking only on a fire. Of course, such dishes are simply not suitable for a home stove; a cast-iron cauldron with a flat bottom is well suited for a home stove.

In a high-quality cauldron, dishes are cooked slowly, do not burn, and the products are evenly exposed to high temperatures and the very taste that cannot be obtained in a conventional frying pan or saucepan appears. Alternatively, you can use a modern multicooker, in which the heat is also evenly distributed over the bowl - but this option definitely does not replace a cast-iron cauldron. In modern stores, heavy cast-iron cookware is becoming a rarity, but it is in it that the dishes of the Oriental cuisine are especially tasty.

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Lagman is noodles seasoned with meat and vegetables. A very popular dish among the peoples of Central Asia and South Siberia.

I don't know a country that doesn't eat noodles. And each has its own noodles. For example, Korean -kuksu, they do with it. Chinese - udon. And Italian pasta (spaghetti), in what forms you just can’t find it: both with, and, and delicious. And many other types of noodles, in other countries.

And, of course, soups. Noodle soups are a separate issue. I ate everything. Maybe with rare exceptions. The Chinese also cook very often, only they have their own noodles and not necessarily from flour. In general, we realized that noodles occupy a lot of space in the menu of mankind, and in the lagman its place is the main thing.

How to cook lagman at home - a step by step recipe with a photo

Cooking noodles for lagman is a rather time-consuming task. But since we will cook a simple lagman today, it’s a little easier for us. We won't make our own noodles, we'll get top-notch Italian noodles from the store.

Some will say that this is not a real lagman, but it is not. Lagman is real, but not quite classic. The time is now such that everything needs to be done quickly, quickly. Here we are also speeding up.

Now let's start cooking the meat.

3. Put the meat into the hot fat, cut into cubes of about one and a half to two centimeters.

We will cook Lagman on the highest fire, stirring occasionally and only occasionally reducing it a little.

In a few minutes the meat was fried on all sides. But of course, it's not completely finished yet.

4. Cut the onion into half rings and send it to the meat. Turn down the fire a little. We do between the largest and medium. We mix everything from time to time.

5. We bring the onion to softness. We cut vegetables.

6. Cut the carrots into cubes, cut the green pepper into strips. We send carrots to meat.

7. Peeled turnips are also cut into cubes and sent for carrots.

8. Cut the eggplant into small cubes and add to the meat and other vegetables.

9. Pour zira to the meat, about 1.5 tsp. Don't forget to mix.

Zira is the dried seeds of the herb cumin.

10. Now add chopped green pepper.

11. Add chopped celery and Chinese cabbage. Mix everything again.

12. We send green beans to the common cauldron. We have it frozen, but it will instantly melt in a cauldron. So you can not defrost if you have frozen too. We interfere again.

13. Add garlic, about 3-4 cloves cut into 2-3 parts. You can add more if you like. Salt and mix.

14, Take a bunch of cilantro, kitchen string and tie a bunch just above the roots. Cut off the roots and set aside. They will still be useful to us. Finely chop the cilantro.

15. In the cauldron, add chopped fresh tomatoes or canned in their own juice, a little.

16. We also send a connected bunch of cilantro roots there. We mix everything well.

17. Well, all the dressing ingredients are in the pan.

18. Add boiling water to cover all vegetables with meat. This is our gas station. The main dish is noodles. So see for yourself what consistency you want the dressing to have.

19. Everything was mixed. Now try our salt dressing. Taste the readiness of the meat.

20. The meat is ready, a little salt is not enough. Add a little soy sauce instead of salt, a couple of teaspoons.

Everything is almost ready.

last strokes

21. Cut the hot red pepper into strips and add to the dressing. Add to taste, taking into account the taste of the people who will be at the table. If there are children, it is better not to add hot pepper. In general, taste. By the way, peppers can be added earlier, along with tomatoes. But keep in mind, the longer the pepper is stewed, the spicier the dish will be.

22. Close the lid and turn off the stove after a minute. Please note that if you have an electric stove, it will still heat for 7-10 minutes. Therefore, it is better to remove the cauldron (pan) from the stove.

As I already said, lagman is still noodles with seasoning from vegetables and meat, and not meat with noodles. But since we have a simple lagman, we will not cook noodles ourselves. We will boil the bought good, preferably Italian, noodles, according to the instructions on the pack.

23. We put the noodles in a bowl or deep plate and put our dressing on the noodles. Sprinkle with chopped cilantro and serve with vegetables and herbs.

Well, look what a beauty. And the aroma. We pounce.

Bon appetit!

Greetings, friends. I like my blogging specialization, I envy myself. Here's where else to learn, and most importantly tried such a variety of dishes from around the world. Traveling the world without leaving home. Budget friendly, easy and delicious. And how my beloved is glad, a pen can not describe. So today, in a close family circle, I will taste the first dish of Uzbek national cuisine - lagman soup.

In no way is this a tribute to an irrepressible desire to fill my belly with something tasty, as it may seem to people who are not familiar with me. A varied and tasty diet, within reason, not in conflict with health restrictions, has not harmed anyone yet. And organizing it for yourself is very easy. It can even be enough to go to the grocery store, because there are so many interesting and unusual things on the shelves.

For example, I read a simple recipe for lagman soup on a pack of noodles with the same name. It described in detail how to cook Uzbek thick at home. I don’t know how this recipe corresponds to the classic one, for me it’s not so important. But the products that make up the soup matter, which immediately aroused sympathy for him.

The first course contains all the ingredients that correspond to my idea of tasty and healthy cuisine. The soup is cooked from young beef, vegetables and greens, and only then, when serving, egg lagman noodles are placed in it.

And before I tell you in detail with step-by-step photos about the recipe for making Lagman soup, I want to congratulate my regular and, as it turned out, an attentive reader, rewarding her with a hundred rubles for the comment left on. You have probably already forgotten, friends, but I remember and fulfill what I promised. Tatiana is you, congratulations!

Noodle Soup Recipe - Lagman

Ingredients:

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

I'll hold on for a few more seconds to reinforce your belief that the soup is definitely healthy. The only ingredient that can be questionable is egg noodles. I hasten to reassure you:

it improves the work of the gastrointestinal tract;
it contains a huge amount of easily digestible proteins, B vitamins, useful trace elements;
surprisingly to everyone, thanks to eating lagman noodles, the level of cholesterol and sugar in the body is regulated;
tone increases and your well-being improves.

As a result of research, scientists have identified and proved that this product is much more useful than any other type of pasta. That's the way things are, guys.

How to make a nutritious soup

I cut the beef across the grain into small pieces. Why exactly across it needs to be done, in detail.
I cut vegetables into thin slices. Bulb in half rings.
I fry the meat in a stewpan of a suitable size in vegetable oil until a beautiful crust appears. It should be borne in mind that the entire process of preparing lagman soup will take place in one dish. Except for cooking noodles.
I add chopped tomatoes, peppers, onions to the fried beef.
Next, tomato paste, spices and salt.
I fry all the products until fully cooked. I pour water. The quantity is up to you. But in theory.
I clean the garlic, rinse the greens in running water and finely chop.
After boiling, I let the soup boil for one minute, turn off the heat and add garlic and herbs. I cover with a lid.
Boil lagman noodles in a large amount of salted water.
I throw it away in a colander. Basically, the soup is ready.
It remains only to pour it into plates.
Add to each serving of noodles.
And enjoy the not so mysterious for us.

The aroma of oriental tales flows from the plate, the magic soup is a mysterious lagman. I have also entered into such alterations before, and it is not for nothing that I was awarded the title of gourmet. I love to eat and it's delicious. And in order not to burden my loved ones with this, I had to learn how to make grub skillfully, so much so that I can’t slow down in any way.

With a pleasant appetite - Alexander Abalakov.

I do not often broadcast videos from the blog, but this cartoon simply could not get around. Funny though!

Lagman - Central Asian national soup. China is traditionally considered its homeland, but the recipe for making lagman soup has long been known throughout Central Asia. It was brought there by settlers and quickly gained popularity.

There is the following myth about the appearance of the lagman dish:

At the intersection of three roads, once upon a time tired travelers met. There were three of them. As usual, we started talking, and it turned out that everyone had not eaten for a long time and were very hungry. But they had nothing with them, only dried meat and a little flour from one of the travelers, a cauldron from another, spices and a radish from a third.

And then the traveler, who had radishes and spices, said that he was in training with the cook and would try to cook something for them from what they had. There was nothing to do, and the travelers, having hesitated for a short time, trusted the cook. As a result, the most delicious lagman was cooked, the smell of which spread throughout the district. At this time, a Chinese gentleman was passing by the spring, where the travelers settled down for lunch.

The delicious smell of the finished dish captivated him so much that he stopped and asked to treat him to an unfamiliar dish. The taste of the lagman impressed the nobleman very much, and he issued a safe-conduct and permission to cook it freely in his city.

Any meat can be used in the soup recipe. There are many options for lagman - lamb, beef. You can even cook lagman from chicken. The main thing is to choose the pulp on a small bone.

Today, this dish is gaining more and more popularity in Russia. It is traditionally served in oriental restaurants in special bowls - kese. At the same time, each chef has his own ways of how to cook lagman.

Required Ingredients:

Lamb - 1 kg;
Bow - 2 pcs.;
Carrots - 5 pcs.;
Potatoes - 3 pcs.;
Tomato - 3 pcs.;
Eggplant - 1 pc.;
Bulgarian pepper - 1 pc.;
Garlic - 3 cloves;
Noodles for lagman;
Sunflower oil for frying;
Salt, seasonings - to taste.

Cook at home

You can also cook lagman at home.

You need to start by cutting the meat into small pieces.
In the meat fried in a cauldron to an appetizing crust, add onion, cut into half rings.
As each vegetable is fried, add diced carrots, peppers, and eggplant in turn.
All this must be salted and peppered, and also add garlic with spices.
After a while, putting everything out on low heat, add grated tomatoes and finely chopped potatoes.
Simmer the dish on fire until ready, pouring in boiled water to such a level that it covers the vegetables a little.

Noodles are a delicate matter

The noodles for making soup must be boiled separately. It is better, of course, to use homemade, but you can also choose it in the store. The noodles must be flat and long.

Put the boiled noodles on a plate, and pour the prepared vegetables on top. Lagman is ready! Bon appetit. By the way, despite the fact that the recipe does not seem very complicated at first glance, it’s better to look at the photo of Lagman soup.

For a real lagman, it is best to cook the noodles yourself. From water, flour and salt, knead a stiff dough like for dumplings. From the finished text, form balls of five centimeters, from which roll out the bundles. Lubricate the resulting tourniquets, shaped like a sausage, with vegetable oil and let stand for ten to fifteen minutes.

After that, it is necessary to stretch the harnesses in both directions by about a meter. Then fold them in half and repeat the procedure several times. Boil the cooked noodles in salted water until tender. For clarity, it is best to look at a photo of homemade noodles for soup.

What are the differences?

As already mentioned, lagman is a Central Asian dish. It is especially popular in Uzbekistan. At the moment, there are two main recipes for making lagman in this country - Uyghur and, in fact, Uzbek. Between them there are small nuances in how to cook lagman.

When preparing the Uzbek lagman, the dish turns out to be more like a soup. And the Uighur version of lagman most of all resembles noodles with vegetable and meat gravy.

As already mentioned, in order to properly serve the lagman to the table, it is best to use special bowls. Soup is combined with noodles just before serving. So that the dish is not cold, the noodles must be poured over with boiling water so that it warms up.

In order for the dish to look beautiful on the table, each bowl can be sprinkled a little with finely chopped herbs - parsley, dill. You can also serve hot sauce as an additive for soup.

How to cook the most delicious lagman. Lagman on lamb broth

How to cook lagman at home

Lagman classic recipe

Lagman on lamb broth

Lagman on beef broth

Lagman on chicken broth

Uzbek vegetarian lagman

Cooking method:

How to serve lagman

Lagman recipe for cooking in a slow cooker

Delicious lagman

Chicken lagman

Lagman in Russian

Cooking traditional drawn noodles

Products for lagman

How to cook noodles?

How to prepare sauce for lagman?

How to cook beef lagman?

In what dishes is it better to cook lagman?

How to cook lagman at home - a step by step recipe with a photo

Menu:

Lagman - a simple recipe

Ingredients:

Cooking:

Now let's start cooking the meat.

last strokes

Noodle Soup Recipe - Lagman

How to make a nutritious soup

Cook at home

Noodles are a delicate matter

What are the differences?

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