How to cook delicious lagman at home. Let's start cooking noodles

Lagman is very popular in countries Central Asia, China - there is such thick soup served with chopsticks. In Russia, this dish is more often perceived as a stew and served with a fork. To homemade food turned out to be tasty, healthy, it is necessary to refuse 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. The lamb must be cleaned of hard films and large fat patches - 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. Filmed mutton fat you need to finely chop it - we put it on the bottom of the cauldron and melt it until we get cracklings. 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 melting. 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 in a cauldron and bell pepper.

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 - onion, parsley;
Soy sauce- 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 dishes exclusively 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 regular frying pan or saucepan. Alternatively, you can use a modern multicooker, in which the heat is also evenly distributed over the bowl - but this option will definitely 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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Good afternoon. Today we will talk with you about a popular Central Asian dish. This is a lagman.

Prepared from the most conventional products: meat, vegetables and pulling long noodles. At in large numbers broth, the dish looks like soup, with other cooking methods - like noodles with gravy andcomplex stuffing.

I prefer to make lagman like a soup and always cook it for lunch with appetizing salad, For example . Be sure to add spices and herbs to the Uzbek soup.

Well, according to tradition, a couple of tips for creating a delicious Asian dish:

obligatory components of the dish: homemade noodles, meat and vegetable mix;
always fry cold cuts with vegetables, and then stew with the addition of broth and spices;
boil the noodles separately and serve with the meat base in a deep plate.

The classic lagman differs in that it is usually prepared from lamb and a long special homemade noodles. It is also necessary to add black or green radish. The taste should be rich and bright.

We will need:

Lamb tenderloin - 1 kg;
Bulb - 1 pc.;
Carrot - 1 pc.;
Bulgarian pepper - 1 pc.;
Potato - 2-3 pcs.;
Garlic - 3 cloves;
Tomato - 1 pc.;
Radish - 1 pc.;
Tomato paste - 1 tsp;
Ground black pepper - to taste;
Salt - to taste;
Water - 16 tbsp. (8 - for noodles, 8 - for soup);
Boiled warm water - 1 tbsp. (for noodles);
Eggs - 2 pcs. (for noodles);
Flour - 3-3.5 tbsp. (for noodles):
Vegetable oil - 2-3 tbsp. l..

Cooking method:

1. First of all, you need to cook homemade noodles. To do this, pour warm water into a bowl. boiled water but not hot.

2. Add eggs and salt.

3. Eggs must be beaten.

4. Gradually introduce flour. The dough should be quite dense. Place it on cling film and leave it alone for 20 minutes.

5. Peel the onion and cut into half rings.

5. Rinse the bell pepper, remove the stalk and seeds and cut into strips.

6. Wash the carrots, peel and cut into small strips.

7. Rinse potatoes, peel and cut into medium cubes.

8. Finely chop the garlic with a knife.

9. Wash the tomatoes and remove the skin. Cut the peeled tomato into slices.

Advice!! To easily remove the skin from a tomato, first dip it in hot water and then cold.

10. Cut the meat into pieces, and then finely chop into strips.

11. In a heated pan, add vegetable oil and fry lamb until brown. Add the onion, pepper and salt to the meat and fry until the onion is golden.

12. Then add tomatoes, tomato paste and chopped garlic, as well as finely diced radish.

13. Now add pepper, potatoes, carrots and mix everything well. After adding hot water, bring to a boil and put on medium heat to cook for 40 minutes.

14. While the soup is cooking, prepare the noodles. To do this, we divide our dough into two parts. Dust each piece with flour and roll out thinly.

15. We wind the rolled dough onto a rolling pin. And carefully remove the roll from the rolling pin onto the table.

16. Press the roll with your hand and cut across into centimeter strips.

17. Boil homemade noodles in boiling salted water for 10 minutes. We recline in a colander and dip for 10 seconds in cold water.

18. Put the finished noodles into soup bowls. Put the vegetables with meat on top and pour the broth. Our lagman soup is ready.

If it seemed to you that preparing such a dish is difficult, then I assure you it is not. Moreover, many people use ready-made, purchased ones instead of homemade noodles, and this reduces the complexity and time of cooking the soup. So you just have to properly stew meat with vegetables and delicious Uzbek soup with us tole.

Cooking lagman in Uzbek with photo illustrations

Uzbek lagman is very interesting dish, this is neither soup nor noodles with meat sauce, but something in between. Our family loves this dish very much. I try to use as many spices and fresh herbs as possible.

We will need:

Flour - 300 gr.;
Water - 100 gr.;
Egg - 1 pc.;
Salt - 1 pinch;
Lamb - 1 kg;
Bulb - 3-4 pcs.;
Carrots - 3 pcs.;
Bulgarian pepper - 3 pcs.;
Celery - 1-2 pcs.;
Green radish - 0.5 pcs.;
Garlic - 5-9 cloves;
Tomatoes - 5-6 pcs.;
Vegetable oil - 50-70 ml;
Salt - 1 pinch;
Coriander - 1 pinch;
Zira - 1 pinch;
Paprika - 1 pinch;
Chili pepper - 1 pinch;
Fresh herbs - 50 gr..

Cooking method:

1. Knead the dough by mixing flour, salt, egg and water. Ready dough cover and refrigerate for 30-40 minutes.

2. Divide the dough into 3-4 parts.

3. Roll out each piece thinly and carefully roll into a roll.

4. Finely chop each roll and place on a floured surface. Leave it for a while to dry.

5. Lamb must be washed, dried and cut into pieces.

6. In a frying pan, fry the garlic cloves in vegetable oil and fat from meat.

7. Tomatoes must be beaten in a blender and mixed with finely chopped garlic.

8. Fried garlic must be removed and meat with chopped onions should be sent there.

9. Peel and cut carrots, peppers, celery and radishes into small pieces.

10. We send our vegetables to the meat and add seasoning. Close everything with a lid and simmer. After 10 minutes, put the garlic-tomato mixture and continue to simmer.

11. Meanwhile, boil homemade noodles in boiling salted water until tender.

12. Drain the water from the prepared water and send it to the meat with vegetables. If there is not enough liquid, you can add a little more hot water. The readiness of the dish is considered soft meat. Lagman in Uzbek at home can be served at the table. But on top, be sure to generously sprinkle everything with fresh, finely chopped herbs. Bon appetit!!

Step by step chicken lagman recipe

This soup can also be made from chicken, it turns out very delicate taste, well, plus everything diet dish, that is, a great alternative to the traditional rather fatty dish. And if you limit yourself to spices, then it will be useful for children. Try to cook a good option lunch or dinner.

We will need:

Chicken - 500-700 gr.;
Eggplant - 1 pc.;
Bulgarian pepper - 2 pcs.;
Carrot - 1 pc.;
Bulb - 1-2 pcs.;
Tomato - 2-3 pieces;
Garlic - 3-5 cloves;
Fresh greens - 50 gr.;
Vegetable oil - 50 ml;
Noodles - 250 gr.;
Salt - 1 pinch;
Black pepper - 1 pinch;
Paprika - 1 pinch;
Chili pepper - 1 pinch;
Coriander - 1 pinch.

Cooking method:

1. Chicken fillet cut into pieces and boil the meat. boiled chicken fry until golden brown. Don't take the broth too far.

2. In another pan, fry the onion cut into half rings and coarsely grated carrots.

3. Wash pepper and eggplant, cut into strips and send to fry with carrots and onions.

4. We also cut the tomatoes and fry together with vegetables for 3-5 minutes.

5. Finely chop the garlic.

6. We take a deep saucepan, combine vegetables with meat. Add garlic, pour hot broth and pour spices, mix everything well, close the lid.

7. While the vegetables and meat are stewing, boil the noodles. Put the noodles in a separate deep plate on the bottom, and pour our sauce on top.

On a note!! You can use homemade noodles, special store bought noodles, nest pasta, or thick spaghetti.

Of course, it is best to use homemade noodles, I really liked the video selection of cooking noodles for lagman on the blog https://na-bludce.ru/lagman-v-domashnix-usloviyax.html.

Cooking beef lagman at home. Video

All recipes are different from each other, someone adds certain spices, someone cooks with radish, and someone does not. One variation of this Asian soup is beef lagman. It is best to cook it in a cauldron over an open fire. For you, a video recipe for cooking a dish with ingredients available to everyone.

For today I have everything. Hope it was helpful. Cook with love and stay healthy!!

Tell VK

Today I bring to your attention the favorite national dish of the peoples of oriental cuisine. real lagman are noodles with a thick gravy of meat and vegetables.

When my husband first tried this dish in Fergana, Uzbekistan, he fell in love with oriental cuisine. I often cook pilaf, samsa, lagman at home for my beloved husband.

Do-it-yourself lagman at home turns out to be unusually fragrant and satisfying, it can be both the first and second course . With a large amount of broth, lagman looks like soup, with other cooking methods - noodles with gravy.

Some housewives prepare a “European” chicken lagman, it turns out to be less high-calorie and light. And someone likes lagman with pork, and in Islam it is forbidden to eat pork. At home, I always cook a classic recipe for a real Uzbek lamb lagman.

The main components of this delicious food: meat (beef or lamb), homemade drawn noodles (chuzma) and gravy (waja).From vegetables they use - potatoes, eggplants, cabbage, garlic, salted Bell pepper, tomatoes, carrots, bell peppers, radishes and beans. And the addition of traditional spices and spices determines the unique taste of lagman.

Lagman is prepared at home in a cauldron, and it turns out especially tasty with smoke in a cauldron on wood. Have you cooked lagman on a fire?

Culinary tips and subtleties of cooking lagman at home

Young lamb (sheep meat from three months to one year), such lamb has a delicate texture, a small amount white fat and has a light red color.

How to cook Uzbek lagman at home: a step by step recipe

In the preparation of this recipe, you cannot change only two ingredients - this is meat and noodles, the rest is up to you.

Someone likes a combination of meat of two varieties, someone has more meat in a dish, someone allows cooking chopped noodles.

How to make gravy

Ingredients:

Lamb - 0.7 kg
sunflower, cottonseed oil- ½ st.
vegetables: peppers, cabbage, green beans, eggplant, tomatoes
root crops: turnips, carrots, radishes, potatoes - 300 gr.
garlic and onion - 1 head
spices: parsley, cilantro, celery, basil, chili pepper - to taste
spices: coriander, star anise, oregano, cumin - to taste
tomato paste - ½ tbsp. l.

The sauce for the dish can be made thick or thinner.

If you want to cook thick sauce, then all the vegetables that make up its composition (potatoes are not added here) are cut into strips and only lightly fried, which is why they remain crispy.

And a more liquid sauce certainly includes potatoes, and all components are cut into cubes, and then stewed for a long time in a cauldron, as a result of which they turn out to be very soft.

Step by step preparation:

Wash the lamb, peel it from the films and cut into pieces the size of a matchbox.

Pour the oil into the heated cauldron, after it is hot, carefully place the pieces of lamb in the cauldron and salt and pepper.

Wash all vegetables, peel and cut into small cubes. Onion cut into half rings. Chop the garlic.

When the lamb pieces are evenly fried to a light brown crust, start laying in vegetables at intervals of 5 minutes in the following sequence: onions, carrots, potatoes, sweet peppers and finally tomatoes.

Add tomato paste to the sauce, mix the contents of the cauldron, and pour hot water into it, the level of which should be 2-3 fingers above the level of the mixture.

When the sauce boils, reduce the heat under the cauldron, put chopped garlic in the gravy, add all the spices indicated in the recipe, add salt to the sauce, and leave it to simmer under the lid for another quarter of an hour.

Put finely chopped celery leaves and chopped parsley into the gravy, close the cauldron tightly and let the sauce brew a little.

How to make dough and noodles

Cooking noodles will require patience and time from you. So pull the dough for the lagman or get by with store-bought special noodles - it's up to you. In factory packaging, long pasta they are called "Lagmon".

And if you want to really taste the taste of delicious food, you need to make noodles for it with your own hands.

Ingredients:

flour -3 cups
egg - 2 pcs.
water - 2/3 cup
salt, soda
vegetable oil - 2 tbsp. l.

Step by step preparation:

Mix flour in equal proportions, add eggs, salt.

Then pour in warm water and knead the dough in a circular motion.

It will be viscous and will stick to your fingers. Do not rush to add flour, it will make it tough. The dough should be very soft.
Continue kneading the dough, adding a little bit of flour over and over again to make a stiff dough. Gradually it will become pliable. Then knead the dough for a long time and thoroughly.

Roll the finished dough into a ball, wrap in a cloth napkin and leave for one hour in the refrigerator. After an hour, take the dough out, knead it well again, add flour, if necessary.

After an hour, take the dough out, knead it well again, add flour, if necessary.
Roll out the dough into a round. Cut into small pieces, then roll into identical sausages.

It is also very important to properly stretch the noodles. This is quite difficult, so it can take 2-3 hours to cook perfectly thin and even noodles. But if you have patience, then everything will certainly work out. To make it easier to pull the noodles, you need to start with a small amount of dough. Roll out the round dough into a layer, cut the dough into several pieces and roll them into bundles. Be sure to grease each tourniquet with oil so that the noodles do not dry out and the dough does not tear.

First start twisting the dough between your palms, then stretch it, lightly hit it on the table (gently) and fold it in half until the desired thickness is obtained.

Boil the noodles in plenty of salted boiling water. After the noodles pop up, cook for one minute, this is enough. After that, you need to rinse the noodles cold water and then brush with oil.

Spices and seasonings

Spices and seasonings play an important role in cooking. Spices are used both during cooking and to create seasoning.

Traditional spices - ground ginger and star anise, cilantro, turmeric, black and red pepper, garlic, cumin, coriander, peppercorns, celery, jusay (onion, which gives the delicacy light garlic aroma), also dominates the dish rayhon (purple basil)

How to serve lagman

Serve this asian dish To family dinner should be hot in deep bowls.

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

First, put the boiled noodles in the bowl, then put the pieces in it boiled meat and vegetables and fill 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 spicy sauce and vinegar sauce.

This classic version cooking lagman in Uzbek, but this recipe can also be varied according to the season, the availability of products and taste preferences.

If you liked the recipe, put "Class" and share this article with your friends on social networks.

Soup Lagman is an oriental dish, the ancestors of which were the Uighurs. Subsequently, the dish was adopted by the Uzbeks, Kyrgyz, Chinese. Today lagman has become popular in Russia and in all countries of Central Asia.

special distinctive characteristics there is no Uighur or Uzbek lagman in cooking. Only spices distinguish these two peoples. Thus, the Uighurs prefer the special seasoning laza. There is also an erroneous opinion that the Uyghurs do not add potatoes to the lagman, but the Uzbeks do not add beans. However, there is no standard set of products for preparing this dish; as a rule, all available vegetables are used.

To make the lagman fragrant and more satisfying, use fat tail fat instead of oil.

How to cook lagman soup - 15 varieties

Very tasty and rich soup which will certainly appeal to all tasters.

Ingredients:

Noodles - 150 g
Beef - 300g
Onion - 2 pcs.
Pepper - 1 pc.
Carrot - 1 pc.
Potatoes - 2 pcs.
Tomatoes - 2 pcs.
Eggplant - 2 pcs.
Greenery.

Cooking:

We clean the vegetables and cut into cubes. Three carrots coarse grater. Before slicing the tomatoes, peel them.

To quickly and easily remove the peel from tomatoes, you need to make an incision with a cross and pour boiling water over it. Leave for a minute and you can take it out.

Cut the eggplant into cubes, sprinkle with plenty of salt and fill with water.

We cut the meat into cubes.

Pour 100 ml of vegetable oil into a saucepan. Brown the meat on both sides and take it out. We send the onion to the remaining oil, after 3 minutes add the carrots. When the oil turns yellow, add the tomatoes. Simmer for 4 minutes and return the meat. Pour in the broth. Simmer until tender, about 30 minutes. Salt the meat and add pepper. We continue to simmer. Boil water in a separate saucepan, add pepper, potatoes and eggplant. We cook until ready. As soon as the potatoes are cooked, add the stew with vegetables to it. Cook for 10 minutes, then add the noodles and cook until tender. A couple of minutes before cooking, add the garlic.

Bon appetit.

Of course, today there are many variations of purchased noodles for lagman, but the most delicious lagman It turns out all the same only from homemade noodles.

Ingredients:

Tomatoes - 1 pc.
Carrots - 2 pcs.
Eggs - 3 pcs.
Onion - 1 pc.
Bulgarian pepper - 3 pcs.
Beef - 1 kg
Garlic
tomato paste
Greenery

Cooking:

We heat the oil in a saucepan and fry the meat on it, after cutting it into medium pieces. After 20 minutes of stewing, add a little water.

Sift the flour and stir in the eggs. Gradually add water. Knead the dough. It takes a few minutes to knead. Let's leave the dough to rest.

When the meat is fully cooked, drain the juice from it. Fry the meat again until crispy. We clean vegetables. Cut into small pieces. Carrots can be rubbed on a coarse grater. First add the onion to the meat, after 1 minute the carrots, after another 1 minute, add the tomatoes. After a couple of minutes, add the tomato paste and garlic. After 5 minutes add paprika. Simmer for 3 minutes. Pour in broth or water. We cook 10 minutes. After removing from heat, add garlic and herbs.

By this time the dough is ready. Divide the dough into 2 equal parts. We roll a thin layer. We roll the layer into a roll. Cut the roll into thin (about 0.5 cm thick) pieces. We get long stripes. This will be our noodle. Thus, we act with other pieces of dough. Boil the noodles in boiling water with oil. We cook until ready.

Lagman soup is served with noodles.

Bon appetit.

Lagman is very loved in the East, but our hostesses cook it very often, not like Borsch, of course, but still often.

Ingredients:

Veal - 600 g
Carrots - 2 pcs.
Vegetable oil - 200 ml
Onions - 2 pcs.
Eggplant - 1 pc.
Potatoes - 4 pcs.
tomato paste
Tomatoes - 2 pcs.
Bulgarian pepper - 1.5 pcs.
Garlic
Dill
cilantro
Eggs - 1 pc.

Cooking:

Beat the egg with salt. Mix with flour and water. Knead stiff dough. The dough should be exactly cool, like dumplings or manti.

We clean vegetables. Cut all vegetables into pieces. Cut potatoes into large pieces and cut all other vegetables into small pieces. We cut the meat into cubes.

Lagman is cooked in a cauldron. Pour the oil into the cauldron, heat it up and send the meat there. Fry the meat to a crisp. After a couple of minutes, add onions and carrots to the meat. Add potatoes after 5 minutes. After a couple of minutes, add eggplant. After a couple of minutes, add the peppers and tomatoes. Simmer for 10-15 minutes. Pour vegetables with meat with water. Bring to a boil and reduce the heat.

On final stage add garlic, chili pepper and herbs.

We coat the dough with vegetable oil and begin to stretch the noodles. Let's cook the noodles until done.

Serve soup with noodles.

Bon appetit.

There are several dozen variations of the preparation of lagman. Lagman is rarely prepared with Beijing cabbage and zucchini. But still, such an option for making soup has a place to be.

Ingredients:

Carrot - 1 pc.
Eggplant -1 pc.
Zucchini - 1 pc.
Onion - 2 pcs.
Tomatoes - 2 pcs.
Bulgarian pepper - 2 pcs.
Chinese cabbage- 1 PC.
tomato paste
Herbs and spices.
Beef.
Lagman noodles
Garlic

Cooking:

We clean all vegetables and cut into cubes. Cut the greens from Beijing cabbage, cut the white part into small pieces. We heat the oil in a frying pan. And fry meat on it. Let's add a pinch of zira. Add onion and garlic, after a couple of minutes carrots, after 4 minutes eggplant and zucchini, then Beijing cabbage, after another 5 minutes bell pepper and tomato. Salt vegetables and add spices. It is also necessary to put the beef broth to boil. When it boils, fill them with vegetables and meat. Simmer for another 15 minutes. Boil the noodles in a separate pan. Serve soup with noodles, vegetables and garlic.

Bon appetit.

In fact, the Uighurs were the first to cook the lagman, and only then the Uzbeks followed them, and then the whole east.

Ingredients:

Meat - beef, sirloin edge 700 gr.
Onion - 150 g
Tomatoes - ripe 200 gr.
Bulgarian pepper - 150 gr.
Radish - 100 gr.
Celery stalks - 100 gr.
Beijing cabbage - 150 gr.
Green beans - 150 gr.
Garlic - 100 gr.
Celery greens - 100 gr.
Soy sauce - 4 tablespoons
Lagman noodles

Cooking:

We clean the meat from excess films and fat. Cut the meat into small pieces. We shift half of the meat into a saucepan with a thick bottom. Fill with water and cook for about an hour. Remove foam periodically. We clean the onion from the husk and cut into feathers. Peel the radish. Cut the radish into chunks. Peel the tomatoes and cut into small cubes. We clean the paprika from seeds and cut off the stalk. Cut the paprika into cubes. Celery cut into half rings. Peel the garlic and cut into small pieces. We disassemble the Chinese cabbage into leaves and cut off the greens. Chop the white part of the cabbage small cube. Defrost beans and rinse well. Boil noodles for lagman according to the instructions on the package. Heat the oil in a cauldron. Fry the remaining half of the meat until golden brown. Next, add the onion. Salt and pepper. Add celery after 4 minutes, after another 5 minutes add radish and garlic. Simmer for 10 minutes and add tomatoes, paprika and cabbage. Let's add some broth. Simmer, stirring well, then add the beans. Pour in the broth and add the boiled meat. Simmer for 30 minutes. At the very end, add garlic and herbs. Serve lagman with noodles.

Lagman is noodles with fried meat. And if you add herbs and spices, it will turn out exactly the lagman to which we are accustomed.

Ingredients:

Eggplant - 1 pc.
Celery - 2 branches.
Beef - 1 kg
Kurdyuk - 200 g
Green beans - 200 g
tomato paste
Carrots - 2 pcs.
Radish - 2 pcs.
Onion - 2 pcs.
Beijing cabbage - 1 pc.
Paprika - 1 pc.
Spices

Cooking:

In a cauldron, heat up the oil and fry the fat tail on it. Fry the meat in the resulting oil. Carrot cut into cubes. Celery cut into cubes. Onion cut into feathers. Pepper cut into strips. When the meat is golden brown, add the onion. Cut the turnip into small pieces. Cut the eggplant into chunks. When the onion has turned golden, add the turnips and carrots. After 10 minutes, add eggplant and cumin. Cut cilantro small pieces. After 10 minutes of stewing eggplant, add the remaining ingredients - beans, celery, peppers, cabbage. Simmer for 10 minutes. Add tomato paste and cilantro roots. Simmer and gradually add spices and chili pepper. In a separate pan, cook the noodles. Serve lagman soup with noodles.

Bon appetit.

To surprise the household, you can spend a little more time than usual and cook lagman. Your work and time spent will be fully appreciated.

Ingredients:

Beef - 500 g
Carrot - 1 pc.
Radish - 1 pc.
Tomato - 1 pc.
Garlic - 7 tooth.
Lagman noodles

Cooking:

We clean the meat from films and excess fat and cut the meat into small pieces. Then we clean all the vegetables and cut into cubes about 1 cm by 1 cm. Only onions can be chopped coarsely, because in the process of frying it will become smaller. In a cauldron, heat the oil and fry the meat until golden brown, then add the onion and after 10 minutes you can add carrots and green radish. Simmer over low heat. Add oriental herbs and spices, garlic and salt. After 20 minutes of stewing, add the tomatoes. Fill with water so that it hides the vegetables. Close the lid and simmer for 20 minutes.

In a separate pan, cook the pasta for the lagman. When everything is ready, serve the soup.

Bon appetit.

Recipes for this dish can be found apparently, invisibly. Here is another variation of the recipe with potatoes and black radish.

Ingredients:

Beef - 500 g
Carrot - 1 pc.
Onion - 1 pc.
Black radish - 1 pc.
Sweet bell pepper - 1 pc.
Potato - 2 pcs.
Garlic

Cooking:

The meat is separated from the bone. From the latter, we cook the broth. Cut the meat into small cubes. We clean the vegetables and cut into pieces. There are no special requirements for the shape or size of the cut, but it is better that all the pieces are one small size. Pour oil into a cauldron and fry the meat on it. When a crust forms on the meat, add the onion. Now every 3 minutes we add a new vegetable, depending on the time of their preparation. That is, carrots, potatoes, radishes, peppers. We fill beef broth. Simmer vegetables until tender. Remove from heat and add greens with garlic.

Bon appetit.

Lagman is prepared from simple and affordable products, but at the same time, its preparation takes a lot of time. That is why the lagman cannot be called simple soup. However, the result is worth it.

Ingredients:

Paprika - 2 pcs.
Tomato - 3 pcs.
Beef - 400 g
Onion - 2 pcs.
tomato paste
Potatoes - 4 pcs.

Cooking:

Pour a little oil into the multicooker bowl and add the chopped meat. Turn on the Frying program and leave for 10 minutes. Cut vegetables into cubes. When the water evaporates from the bowl, add the onions and carrots. Simmer for 10 minutes and add potatoes and peppers. Simmer, stirring for a few more minutes. Then add tomato paste and spices. Then pour boiling water and turn on the "Soup" program for 1 hour. Serve lagman with greens.

It is this version of the soup that can also be called "Ulyash". Delicious and simple.

Ingredients:

Chicken - 1 kg
Noodles - 200 g
Potatoes - 4 pcs.
Onion - 1 pc.
Carrot - 1 pc.
Cabbage - 200 g
Greenery

Cooking:

Cut the chicken in half and put it in a bowl. Cook until fully cooked.

For the taste of the broth, coarsely chop the carrots and onions and add to the broth. We cook for about an hour. Then we take out the chicken and vegetables. Then strain the broth.

Put the cabbage and carrots into the strained broth. Bring the soup to a boil, remove the cabbage and carrots and add the potatoes. In a separate pan, cook the noodles. Finely chop the onion.

We serve lagman. Put some noodles on a plate cabbage leaf, a slice of potatoes, a slice of carrots, a little meat and fill with broth.

Bon appetit

Yes, it is difficult to call lagman vegetarian, but for lovers of this oriental dish exceptions can be made.

Ingredients:

Potatoes - 4 pcs.
Carrots - 2 pcs.
Apple - 1 pc.
Onion -1 pc.
Tomato paste - 50 ml
Bulgarian pepper - 1 pc.
Spaghetti

Cooking:

Peel and chop vegetables. Carrot cut into strips. Onion cut into feathers. Fry the carrots in vegetable oil, after a couple of minutes add the onion. Cut the apple into strips, add to the cauldron after a couple of minutes. We clean the Bulgarian pepper from seeds, cut off the stalk and cut into strips. Add pepper to the cauldron with vegetables. After a couple of minutes, you can pour in the tomato paste and a glass of boiling water. We mix everything well.

Potato cut into cubes. Add potatoes to vegetables. Pour boiling water over and simmer for 20 minutes. Boil spaghetti in a separate pot. Serve lagman soup with herbs.

A good option for lunch, which will quickly become a favorite dish.

Ingredients:

Beef - 300 g
Potatoes - 3 pcs.
Boiled beans - 150 g
Carrot - 1 pc.
Bulgarian pepper - 1 pc.
Tomatoes - 2 pcs.
Greenery

Cooking:

Cut the meat into small pieces and fry in a pan with a thick bottom. We clean the vegetables and chop them into small cubes. Beans must be boiled in advance.

When a crust has formed on the meat, add onions and carrots to it. After 10 minutes, add potatoes and peppers. After a couple of minutes, add the beans and tomatoes. Simmer for 10 minutes and pour boiling water over. Cook for 20 minutes, serve with herbs.

Bon appetit.

The varieties of lagman soup are apparently invisible, but it doesn’t always turn out to be truly tasty and spicy. You can not worry about this recipe, if you follow it, the result will be an incredibly tasty and hearty soup.

Ingredients:

Beef - 500 g
Potatoes - 4 pcs.
Chickpeas - 180 g
Udon noodles - 100 g
Bulgarian pepper - 1 pc.
Tomato - 3 pcs.
Carrot - 1 pc.
Onion - 1 pc.

Cooking:

To save time, it is better to take canned chickpeas. Otherwise, it is necessary to soak the chickpeas for 12 hours in cool water, and then boil until fully cooked.

We clean the vegetables and cut into large pieces.

Saute onions, carrots and peppers in a cast iron pan. When the vegetables are soft, transfer them to a plate. And fry the pieces of meat in this frying pan. Fry the meat until golden brown. Then return the vegetables to the pan, add the chickpeas and cover with water. Cover with a lid and simmer for 20 minutes.

Then add large cubes of tomato and potatoes. Pour in more water and simmer until the potatoes are tender.

Serve lagman with udon noodles. Boil udon according to package instructions.

Bon appetit.

Lagman is very often cooked with lamb, this meat is quite fatty, but it is completely suitable for this dish.

Ingredients:

Lamb - 300 g
Potato-5 pcs.
Tomato - 1 kg
Onions - 2 pcs.
Spaghetti -1 pack

Cooking:

Fry lamb in oil until golden brown. In the meantime, clean the vegetables. Cut potatoes into large cubes. Chop the onion into feathers. Cut the tomatoes into large cubes. Add the onion to the meat. Let's wait until the juice evaporates, cover with a lid.

After 10 minutes of stewing, add carrots.

After another 10 minutes, add the potatoes. Pour boiling water over and cook over medium heat for 20 minutes. Add tomatoes and bell pepper after 10 minutes. Then fill with 1.5 m liters of water. Let's add spices. Zira, Bay leaf, red pepper hops-suneli. Let's boil. Cover with a lid for 30 minutes. Peel and chop the garlic. Throw the garlic into the pan and leave for 10 minutes. Boil pasta according to package instructions.

Another option is not a traditional lagman.

Ingredients:

Mushrooms - 300 g
Carrots - 2 pcs.
Korean carrot - 200 g
Onion - 1 pc.
Radish - 1 pc.
Radishes - 100 g
Tomato paste - 100 g
Greenery

Cooking:

Grind mushrooms and send to a cauldron with oil. Immediately clean the onion, cut into feathers and add to the mushrooms. We clean the carrots and three on a coarse grater. Add carrots to vegetables.

We clean the radish and radish and cut into cubes. Add the radish and radish to the cauldron, add 3 cups of water and reduce the heat. We simmer the lagman under a closed lid for 25 minutes. Then add zira, suneli hops, tomato paste, pepper. Simmer another 5 minutes. Serve lagman with noodles.

Bon appetit.

But today we will cook lagman in Uzbek.

Uzbeks cook lagman at home themselves. Lagman is especially popular and delicious among the Uighurs and Dungans. As you already know, lagman is noodles and meat sauce with vegetables. So the Uzbeks cook noodles only themselves. No one will go to the store for spaghetti if you have to cook lagman.

No, they do not mind if someone cooks with noodles from a pack, but they ask that you please do not call your soup lagman. Your dish is delicious, but it's not lagman.

How to cook a real Uzbek lagman. Step by step recipe with photo

The most labor intensive Uzbek lagman, this is cooking noodles. Maybe I think so, I don't really like messing around with dough. Well, let's cook anyway.

In the second video - the recipe, you will see how to cook lagman in nature.

Starting to add vegetables

10. Check the meat. The meat has already changed color in boiling oil, throw onion to it and immediately add one and a half teaspoons of salt and a teaspoon of ground black pepper.

11. Mix everything well, try to get the onion at the bottom.

12. We take on eggplant. We cut off the stem. Cut into plates, and then into cubes, the same size as carrots.

13. Do not forget to stir the meat. Our onions began to seize and we send carrots there. Stir and continue frying for another 5-7 minutes.

14. Cut the potatoes. Like all vegetables, we also cut into small cubes.

Any dish will look prettier and taste better if all the ingredients are cut into approximately the same size.

Pay attention to how many different vegetables we will have in the dish. This gives richness, satiety to the dish.

15. 7 minutes have passed since we abandoned the carrots, add potatoes to the cauldron. Mix well and add eggplant. Mix well again.

We try to prepare the dish so that the pieces of vegetables retain their shape. Didn't break up.

16. Cut the stalk from the tomatoes and cut the tomatoes into small cubes.

We lay all the vegetables in stages. Everything goes in a certain sequence.

17. We send the chopped tomatoes to the cauldron. Tomatoes secrete juice and, as it were, slow down the frying process a little. Mix everything and close the cauldron with a lid.

Passing the tomato paste

18. Pour a little vegetable oil into a separate small pan, wait for it to heat up and put two tablespoons of tomato paste into the pan. In order for the pasta to not have a damp taste, we will sauté it for 2-3 minutes.

19. We spread the sautéed tomato paste to the vegetables with meat and stir vigorously. You will see how gradually the tomato colors the vegetables in such a reddish color. Please note that after adding the tomato paste, you must constantly stir until you fill it with water, otherwise the vegetables may burn.

20. Pour vegetables hot water. Pour enough water to cover the vegetables, but do not bring to the state of soup. It should be like a liquid second course. Stir, close the lid and leave to stew further.

21. As it boils a little, we reduce the fire to a minimum, if only it boils slightly.

22. Cut the bell pepper into fairly thick strips. Try to take multi-colored peppers (for beauty). Throw the chopped pepper into the bowl.

23. Finely chop hot pepper and also sent to the cauldron. Let's interfere. Close the lid and leave to simmer.

24. All vegetables were abandoned.

25. Press 2-3 cloves of garlic with the flat side of the knife and finely chop, you can grate. Finely chop the dill, send the garlic to the dill. We will need them at the very end.

Let's start cooking noodles

26. We take out the dough. We insisted on it. It became elastic. We slightly knead our kolobok with our hands.

27. Pour vegetable oil into a small plate so that it spreads along the bottom of the plate. Cut the dough into two halves. Take a half and dip it in oil on both sides. We take the second half and do the same, only in a different plate.

28. It is necessary that the dough is well saturated with oil. Therefore, we dip in oil literally from all sides and the ends too.

29. Close both plates cling film so that the dough rests for 5-7 minutes.

30. We put water in a saucepan on the stove so that it boils. We will cook noodles in it.

31. Remove the film from the dough and cut the halves into approximately equal 2 pieces, each.

32. Feel how oily the dough has become and how well it stretches. Squeezing the dough in your hands, between the palms and pulling it into a flagellum, we get a sausage that is getting thinner.

33. Do not pull hard, otherwise it may break. Pull for some time on the weight, try to keep it even along the entire length.

34. After stretching a little, put the dough back into a plate with a spiral, close it with a film and let it rest for 2-3 minutes. At this time, we are engaged in another piece of dough. And so change every 2-3 minutes until you achieve the thickness you need.

35. Very thin dough we do not need. Thin is usually used in soup. You need about 1 cm of thickness.

Be aware that the dough may tear. It's OK. What length will be the one and weld. It won't change the taste.

36. Now let's collect the rolled out dough. You know, when you unwind a ball of wool, you ask the child to stretch out his hands in front of you and wind the thread around his outstretched arms. It turns out such a big ring. In the same way, only by yourself, without a child, you wrap noodles around your hands and try to stretch it a little.

37. Pulled a little and lowered directly from the hand into boiling water. and so all the noodles. Now we take a special thing, I call it a rake, and in parts we lift the noodles a little out of the water so that it separates and does not stick together. We close the lid.

38. Let the noodles boil and after 3-4 minutes it is ready with us.

Finishing touches and lagman delivery

39. While the noodles are boiling, we throw chopped dill with garlic into the meat. Let's stir lightly. Close the lid and turn off the fire. Let it brew a little.

40. Grabalka take out all the noodles in a deep large cup. Let her cool down a bit.

41. We begin to lay out. We take the noodles directly with our hands and transfer the part into smaller cups, tearing off very long noodles along the way.

42. We scoop up more and thicker than the already prepared sauce and pour it into the noodles. You can scoop up more. In general, as much as you want. How much do you like. If only there was enough for everyone.

The final touch, cut the cilantro leaves and sprinkle the lagman.

This is very long, but very delicious recipe lagman.

Bon appetit!

If you want to see how to make lagman noodles, watch the video from my previous article. — .

Write how you liked the lagman recipe. Your opinion. Your suggestions. Comments below.

Video - Lagman recipe. Picnic option

Bon appetit!

How to cook delicious lagman at home. Let's start cooking noodles

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Ingredients:

Step by step preparation:

How to make dough and noodles

Ingredients:

Step by step preparation:

Spices and seasonings

How to serve lagman

How to cook lagman soup - 15 varieties

How to cook a real Uzbek lagman. Step by step recipe with photo

Menu:

Uzbek lagman recipe

Ingredients:

For noodles:

Cooking:

Starting to add vegetables

Passing the tomato paste

Let's start cooking noodles

Finishing touches and lagman delivery

If you want to see how to make lagman noodles, watch the video from my previous article. — .

Write how you liked the lagman recipe. Your opinion. Your suggestions. Comments below.

Video - Lagman recipe. Picnic option