Lagman according to classic recipes - step by step cooking at home. Uzbek thick soup Lagman from beef with noodles - not so simple

Lagman is a dish of Kazakh cuisine, which organically combines boiled pasta and a thick gravy of meat and vegetables.

How to cook noodles for lagman

Take two eggs and mix them with a couple of teaspoons of salt. Gradually add flour - you will need about two cups of it. Knead a stiff dough and roll it into a ball. Let the dough rest for 30 minutes and then roll it out thinly. Cut the dough into rhombuses or wide noodles, let the products dry a little.

Instead of homemade flour products, you can use store-bought spaghetti or noodles.

What meat to take for lagman

In the original, the dish is made from lamb, but not everyone loves it. Then take the beef, but also stock up on a small piece of lamb fat - it will give the gravy an unforgettable aroma and taste. Buy meat at the collective farm market - it should be fresh, not frozen.

What vegetables are required for lagman

For a hearty meal, stock up on: potatoes, carrots, onions, bell peppers, tomatoes, asparagus beans, garlic. If you like radish, then you can also put it in the lagman. Don't forget fresh herbs. basil, dill, cilantro. This fragrant greens in the lagman should be a must, and you can put the rest to taste. And you will also need dry spices: cilantro seeds (coriander) and zira.

Lagman preparation technology

Meat and vegetable gravy can be prepared in advance, and just warm it up before serving. Prepare gravy in a thick-walled cauldron.

• Fry 50-70 grams of lamb fat in three tablespoons of vegetable oil. Chop it very finely first.
• To the fat, add 300 g of beef pulp, cut into hazelnut-sized cubes. Fry the meat until golden brown.
• Add two large onions to the meat. Finely chop them too. Fry the meat with the onion until the onion turns golden.
• Add diced carrots (1 pc.), Bell peppers (2 pcs.), Radish (1/2 part of a small root crop) to the cauldron. Simmer everything together for 3 minutes.
• Now add diced tomatoes (2 pieces) and green bean pieces (100 g) and a couple of garlic cloves. Simmer until the oil begins to separate from the vegetables.
• Put the seeds of zira and cilantro to the vegetables and meat and let the mass sweat for a couple more minutes.
• Pour boiling water into the cauldron so that it covers the contents and is 3 cm higher.
• Put finely chopped potatoes in the gravy and cook the dish for an hour over very low heat.
• Salt the sauce to taste.

You can cook lagman at home from any meat, but it is advisable to take meat of fatty varieties without bones. Real lagman is made exclusively from special noodles, but since it is not available everywhere, lagman can be made from spaghetti or other suitable pasta.

According to one hypothesis, the lagman came from China, and according to another, from Japan, but nevertheless, the lagman is very popular among residents of Asian countries. You will learn from us or which I have already published. He also cooks excellently according to his recipe. Very important, we will publish soon.

The recipe for homemade lagman is designed for four servings. You can cook it in 1 hour, if you, for example, took chicken meat, then the cooking time will be significantly reduced. The nutritional value in lagman is 100g. - 161 Kcal, 10g. - fat, 4g. - carbohydrates and 13g. - squirrel.

Lagman at home

Ingredients:

• 300 gr. fillet of any meat;
• 1 pack of spaghetti;
• 3 potatoes;
• 3 onion heads;
• 2 tomatoes;
• 1 carrot;
• 2 pcs. sweet pepper;
• 50 gr. tomato paste;
• Vegetable oil;
• Parsley, dill and celery;
• 3 cloves of garlic;
• Seasoning (cilantro, cumin, saffron, star anise, bitter and sweet red pepper);
• Sugar;
• Salt.

Cooking method:

You can cook noodles for lagman at home, or you can cook it with purchased spaghetti. To do this, spaghetti just needs to be boiled in salted water, rinsed in a colander and thrown into a deep, preferably ceramic bowl.

Preparing the sauce:

1. Peel the onion and chop finely.
2. Take a deep frying pan or saucepan, heat vegetable oil and put onions.
3. Cut the meat into small cubes and put in a pan with onions. Fry the meat with onions over high heat for 7 minutes, while stirring constantly.
4. Peel the carrots, cut into small cubes and add to the meat, add tomato paste and fry over low heat for about 10 more minutes.
5. Peel sweet peppers and tomatoes, cut into small cubes, it is advisable to take peppers of two colors so that the dish looks beautiful. Add to meat and fry for 5 minutes over low heat.
6. Pour 1.5 - 2 tbsp into the pan. water. Peel and finely chop the potatoes and add to the meat.
7. To make the sauce fragrant, spices must be added to the meat after adding water and potatoes, salt the sauce, pepper, add a little sugar, then cover the pan with a lid and cook for 10 minutes over low heat.

My subscribers and admirers of the site write me kind and grateful words for the recipes. But at the same time, some make a reservation, they say, the recipes are wonderful, but so “long”. Either the dough for dishes needs to be prepared in advance, and even kept overnight in the refrigerator, then the broths should be cooked for many hours, following a strict sequence, what to mix with, or when what seasoning or spice needs to be added.

But the whole point is that the mission of my site is to tell how you can cook deliciously at home, and being an ordinary person (not a Chef)!

Let's remember how our ancestors cooked! The same potato or porridge from a cast-iron, or a rich soup that languished in the oven for a long time. Oh, such an unforgettable taste! There is no way to cook ordinary "millet" on a modern stove or in a slow cooker, like from a grandmother's stove.

Or here's another example: Italian Chef Enrique Cerea, chef of the restaurant Da Vittorio with three Michelin stars gave a master class in cooking Italian ravioli. So for this recipe, he cooked beef hoof broth for 5 (!) hours, in which ravioli were then boiled (the broth for the master class was prepared in advance).

So, my friends, "long-term" recipes are the key to delicious dishes! I only have fast appetizers and salads.

Today I will tell you how to cook Asian lamb Lagman. This dish can be both the first and the second. If we add broth, then it will already be soup. As in our case.

By the way, this time the task is simplified! I do not cook homemade noodles, and this is required in Uzbek recipes. Noodles in this recipe are an important, but still secondary component. Therefore, we will completely manage with light-colored ready-made Japanese wheat udon noodles. It seems to me that it does not distract with its taste from the main component of the lagman ─ vegetables in gravy.

And she has a very comfortable fit. Scrupulous Japanese are accustomed to think through everything to the smallest detail and, of course, try to save their own and other people's time. Inside the package, you will find noodles already tied up into equal portions. The number of servings will depend on the weight of the package. The standard package is 300 g. And it contains just the 4 servings necessary for my recipe.

Perfect for a lagman! Noodles for it are prepared immediately before use, and they cannot be stored in ready-made soup. The gravy can be stored, but it is better to cook the noodles fresh. Moreover, it only takes 5-7 minutes to cook.

To prepare Lagman, we need the following ingredients for 4 servings:

• Lamb saddle on the bone ─ 500 g.
• Udon noodles ─ 300g or 4 servings
• Large carrots ─ 1 pc.
• Red onion ─ 2 pcs.
• Potatoes ─ 4 pcs. medium tubers
• Bulgarian sweet pepper ─ 2 pcs.
• Hot pepper - half or whole pod
• Garlic ─ 5-6 cloves
• Tomatoes ─ 2 pcs. large or 4 pcs. medium

Vegetable oil for frying ─ 50 ml.

• Spices:
• Red barberry or sumac ─ 1 teaspoon
• Zira - 1 teaspoon
• Ground cardamom ─ ½ teaspoon
• Ground nutmeg ─ ¼ teaspoon
• Bay leaf ─ 2-3 pcs.
• Sugar ─ 1 teaspoon

Ground black pepper a couple of pinches

• Greenery:

Cilantro, celery leaves, wild garlic stalks (in season)

So that the lagman does not look like an ordinary noodle soup, you need to perform the technology thoroughly. Everything is important here: the sequence, the set of spices, and the size of the chopped vegetables.

It is worth saying that my recipe for making lamb lagman differs from the traditional Uzbek lagman in Uighur. Firstly, I do not add radish, green beans, vinegar to it. I do not cook it in a cauldron and do not use pieces of fried meat.

• First step

First, I cook a rich broth from pieces of lamb saddle on the bone.

The broth needs to be boiled for a long time, for 3-4 hours with the addition of bay leaf in a 3-liter saucepan.

Salt should be 10 minutes before the end of cooking.

At the exit, the broth should turn out to be slightly cloudy, but light enough.

• Second step

Ready meat must be separated from the bone. And we will add pieces of meat already to the vegetable gravy.

• Third step

To prepare the gravy in a saucepan or saucepan, you need to fry the red onion in vegetable oil. Fry not for long, only until the moment when the onion becomes slightly transparent.

Now you need to add carrot slices to the onion. A prerequisite ─ the pieces must be large. If you are using large carrots, cut them into 4 pieces and then cut those pieces into halves. You will get 8 pieces of carrots. With potatoes, the same operation ─1 tuber cut in half. From 4 tubers, 8 pieces of potatoes will come out.

Sweet bell pepper can be cut into strips. Ideally, if you use one red and the other green.

Put all the vegetables in a saucepan, add pieces of boiled meat and hot peppers. (Those who like it spicy can use a whole one. I add a half). And pour the broth so that it covers the contents of the dish completely.

Cook covered over medium heat for 20 minutes.

• Fourth step

The final touch for preparing gravy for lagman. Cut the tomatoes into cubes, chop the garlic cloves. Add to the gravy and add spices: barberry or sumac, cardamom, nutmeg, zira, ground black pepper and sugar. Let's taste it. If necessary, lightly salt.

Cover with a lid and simmer for another 15 minutes.

Add cilantro and celery greens to the finished gravy (ramson stalks are in season).

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 take up 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.

Menu:

1. Lagman - a simple recipe

Ingredients:

• Beef meat - 700 g.
• Fat tail fat 70-100 g.
• Vegetable oil
• Onion
• Carrots - 1-2 pcs.
• Sweet bell pepper
• Eggplant
• Chinese cabbage
• Celery
• Zira - 1.5 tsp
• Garlic
• cilantro
• Tomatoes are fresh or if not in season, then you can take canned in your own juice
• Soy sauce
• Noodles

Cooking:

Lagman does not require any special set of vegetables. Usually use what is at hand. I do not specify the number of vegetables. Well, except perhaps carrots, so that you don’t shift, otherwise the dish can sweeten it. And so, take more of those that you have and that you love.

1. Pour a little vegetable oil into a thick-walled pan or cauldron, heat it up, meanwhile cut the lamb tail fat and send it to the cauldron with vegetable oil. We stir constantly.

2. Gradually, the fat melted, mixed with butter. We take out the rinds. We got a fragrant base for frying.

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 pieces. 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!

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.

1. You need to start by cutting the meat into small pieces.
2. In the meat fried in a cauldron to an appetizing crust, add onion, cut into half rings.
3. As each vegetable is fried, add diced carrots, peppers, and eggplant in turn.
4. All this must be salted and peppered, and also add garlic with spices.
5. After a while, putting everything out on low heat, add grated tomatoes and finely chopped potatoes.
6. 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.