Recipe for making lagman soup at home. Lagman - a classic recipe and step by step cooking soup at home. Pork lagman video

Good afternoon, dear friends, as you understand, today we will try to cook lagman at home. Lagman is noodles cooked with meat and vegetables according to a special recipe.

Basically, it is often prepared in Eastern countries. But our country is so huge that in our country it can be easily found in almost any place of public catering, as the dish is very tasty and satisfying.

It’s difficult to cook the right lagman and of course we’ll talk about it, but a little later, but for now we’ll start cooking with a simple recipe. I will try to explain everything on my fingers so that everyone can understand how to cook lagman at home according to a simple recipe.

Immediately make a reservation that there are even simpler recipes, they will be a little lower. And this recipe is not so simple, but as close as possible to the present.

Ingredients.

• 400 grams of lamb.
• Noodles 300 grams.
• 2-3 heads of onions.
• 1-2 carrots.
• 1 fresh cucumber.
• 2 medium bell peppers.
• 4-5 medium tomatoes.
• 200 grams of bean pods.
• 3-4 cloves of garlic.
• 1 bunch of parsley and basil.
• Zira, coriander, sweet paprika.
• 1 hot pepper. Optional.
• Salt.
• Vegetable oil.

Cooking process.

Before starting to cook our lagman, I usually first prepare almost the entire range of ingredients, and then proceed to cooking. It seems to me that this method is much simpler than the classical one.

1. Cut the meat into thin pieces across the fibers.

3. Bow on half rings. First into two parts and then half into thin rings. To simplify the process when cleaning, I will leave the tails on the halves so that when cutting it would be convenient to hold the half of the onion.

4. I cut carrots for onions. Yes, for this dish it is better to cut everything. And try to cut the vegetables into approximately the same pieces. The same pieces will cook evenly and the overall picture of the dish will be more beautiful.

5. Remove the middle from the bell pepper. Cut into 3-4 parts and also further on the floor of the ring.

6. Cucumber will give the dish juiciness, taste and smell. I will cut it into strips.

7. Remove the peel from the tomatoes. And cut into cubes. To make it easier to remove the skin. I make a cross incision. Then I pour the tomatoes with boiling water for 1-2 minutes, and then transfer them to ice water. The temperature difference makes it easier to remove the skin from the tomato.

8. I also cut garlic. I do not use a press because after the press there is no juice left in the garlic.

9. Rinse the bean pods well, dry and cut into such pieces.

10. Rinse the greens, dry them finely and chop them. It is also better to first remove the rough stalks.

11. All products are ready, you can start cooking. We choose dishes either a cauldron or a saucepan with thick walls and a double bottom. That will allow you to achieve good and uniform heating.

12. First of all, of course, we will fry the onion in hot vegetable oil.

13. Put the meat on the onion and fry it for literally 3-4 minutes. Since the meat is finely chopped, it will cook very quickly.

14. After 4 minutes, pour half a glass of water and simmer until all the water has boiled away.

15. Now we will add chopped vegetables in turn. And fry each ingredient for 2-3 minutes. Carrots will go first. Add it, stir and simmer.

16. Then bell pepper.

17. I spread cucumbers for pepper.

18. After the cucumber comes the turn of the beans. Along with the beans, we also lay out the prepared spices. Salt, black pepper, sweet paprika and if using hot pepper, add it at this stage as well. Mix everything well.

19. After 2-3 minutes, spread the tomatoes and chopped garlic. I mix everything well again and continue to cook the lagman over medium heat.

20. Well, almost all the ingredients have been added, now pour 500-700 ml of water into the cauldron. add half of the chopped herbs. And we mix. Cooking 5-10 minutes. Cover with a lid and set aside. At this stage, we have a fully prepared lagman sauce. It remains to cook the noodles.

21. I pour into the pan plain water I bring it to a boil and put the noodles in boiling water and cook it until fully cooked.

Ready noodles are laid out on a large festive dish, and meat sauce is laid out on top, which is decorated with the remaining chopped herbs.

Lagman is completely ready. Bon Appetit.

Pork lagman video

Bon Appetit.

How to cook lagman at the stake with beef

This recipe is useful for those who often or not very much go hiking. This lagman can also be prepared on a simple day by going out into the yard or in the country. I cook for guests instead of barbecue. Problems are a little more than with barbecue, but the effect is much greater.

Ingredients.

• 1.5-2 kg of beef tenderloin.
• 2 carrots.
• 2 onion heads.
• 2-3 red bell peppers.
• 2 tablespoons of tomato paste.
• Zira, coriander, basil.
• 5-6 cloves of garlic.
• A bunch of parsley.
• Vegetable oil.
• Salt and ground pepper to taste.

Cooking process.

Since the dish is being prepared on an open fire, I immediately want to warn you about safety precautions. And also take care of what you will mix the dish with, as a regular kitchen slotted spoon will not work. You will be burning your hands so that is something to think about as well.

Since everything will cook very quickly on an open fire, it is better to cut the products in advance. Chop the onion, carrot, bell pepper, garlic, herbs.

1. And so let's start cooking lagman at the stake. Pour the vegetable oil into the pot and when the oil is hot, carefully place the meat in the pot.

Do not forget to stir it so that the pieces of meat do not burn.

2. As soon as the meat begins to acquire a characteristic blush, you can start throwing vegetables.

3. First comes the bow.

4. Then carrots.

5. After 3-4 minutes of frying vegetables, add tomato paste, a little water and prepared spices. Mix well and continue cooking.

6. After 3-5 minutes, lay the bell pepper and garlic. Mix again, fry for 3-4 minutes.

7. Add 500 ml. salt water, add allspice. And cover with a lid. Then the dish should be stewed for 1-1.5 at a slight boil under a closed lid. Therefore, under the pot you need to make not a big fire, but even better so that the dish languishes on the coals.

8. While the sauce is being prepared, you need to cook the noodles without which the lagman will not be a lagman. We distribute the finished noodles in portions and spread the meat sauce on top.

Bon Appetit.

Chicken Lagman

As a rule, this dish should be prepared from lamb. But not everyone loves it and not everyone has the opportunity to get lamb.

There is a way out, try to cook lagman from chicken meat. It is always available and inexpensive, and the taste is just as good.

Ingredients.

• 800 grams of chicken meat.
• 250-300 noodles.
• 1 head of onion.
• 1 carrot.
• 3-4 cloves of garlic.
• 1 bell pepper.
• 2-3 tomatoes or a tablespoon of tomato paste.
• 1 teaspoon dry adjika.
• Sweet dry paprika.
• Vegetable oil.
• Salt and pepper to taste.

Cooking process.

The recipe for making chicken lagman is described very simply. So if something is not clear, see the recipes above, everything is described step by step and in great detail.

1. And so cut the meat into pieces and fry with onions and carrots.

2. Fill with water and simmer until all the water is gone.

4. Fry vegetables with meat for 3-4 minutes.

5. Add spices, tomato paste, adjika, water, cover with a lid and simmer for 25-30 minutes on low heat.

6. Boil the noodles until tender. Drain the water and season with butter.

7. Put the noodles on a beautiful deep dish and spread the sauce on top.

8. Garnish with chopped herbs before serving.

Bon Appetit.

How to cook lagman in a slow cooker

Bon Appetit.

One of the most popular dishes of Central Asian cuisine is lagman, a breathtaking dish made from homemade noodles and beef. Those who managed to taste this dish will never forget its taste and aroma.

This is a special type of noodles, which is seasoned with the original dressing with the addition of certain spices. It can be served both as the first and second course, which is typical for eastern countries.

If you want to pamper your family or you have already tried this dish and want to know its unique taste from a new angle, then this article with a video will definitely come in handy, because in it we will not only tell you how to cook fried lagman, what ingredients are used, but also let's share useful tips how to make this dish even tastier. And after watching the video, you yourself will be able to cook lagman at home.

All the subtleties of preparing a thick sauce obey two basic principles: the dish should look appetizing and elegant and have a characteristic taste. Recall, for example, what an improperly cooked pilaf can turn into? Quite right, in the usual rice porridge. If you follow the basic principles, then even home-fried lagman will not turn into an unappetizing mess. You just need to add fragrant spices, seasonings and fresh herbs.


How to cook lagman with a piquant taste at home? Spices commonly used are coriander and cumin seeds, smoked or sweet paprika powder, as well as herbs de Provence and special blends of herbs and spices.

A real lagman is made from pork, horse meat, fatty beef or veal, lean pieces of lamb. But it is strongly not recommended to cook a poultry dish: you simply will not be able to achieve a characteristic meat taste. Vegetables are added to the meat and broth - carrots and tomatoes, onions and garlic, eggplants and red-yellow peppers. But it is not recommended to add potatoes and legumes, because the dish contains hearty noodles. How to cook tasty lagman at home?

A little about the dish itself and how it is prepared

Today lagman is widespread in all regions of Russia and has a fairly high popularity. There are many recipes for this dish, and they are all different and unique. Depending on the region, a variety of ingredients can be added to the dish, for example, not only fresh cabbage, but also radish, radish, pumpkin or zucchini.

The form of cutting vegetables should be almost the same, ideally it is straws or cubes. The only digression is that it is worth considering the peculiarities of cooking vegetables: carrots, for example, are harder and take longer to cook, unlike celery stalks. The latter can be cut a little larger so that they do not boil.

Generally speaking, there is simply no specific recipe for this dish, you can add the products that are in your refrigerator to it, but with one small condition - all products must be combined with each other. So, let's start cooking the dish, consider some options and ways to cook pork lagman fragrant, satisfying and spicy.

Cooking homemade noodles for lagman:

For noodles you will need:

• 3-4 cups of premium wheat flour;
• 2-3 chicken eggs;
• 100-150 ml. sunflower oil;
• A little water - up to 100 ml;
• A large pinch of fine salt.

Cooking:

How to cook lagman soup at home? Sift the wheat flour into a large kitchen bowl. Thanks to this, it will be enriched with air, and the dough will be more tender and obedient. Make a well in the flour, break one whole egg into it and add the yolks from the remaining eggs.

Add and mix the dough with your hands. Add sunflower oil and, continuing to knead the dough, form a lump out of it.

The dough should turn out elastic and elastic, knead it until it stops sticking to the work surface and hands and becomes a bit like children's plasticine in consistency. After thorough kneading, leave the dough alone for an hour, then knead again, adding a little flour if necessary. You need to knead at least three times.

We roll out the finished dough into a thin layer, turn the dough into a roll and cut the thinnest strips with a well-sharpened knife. Pasta for lagman should be boiled separately in well-salted water with the addition of oil for no more than 4-5 minutes.

If you don't have time to make homemade pasta, you can use store-bought noodles or spaghetti. But it is worth noting that then it must be a good quality product, from the right kind of flour, for example, Italian pasta.

Cooking lagman in Uzbek - the main secrets of the dish:

A recipe with a rich taste, great aroma for the whole family. Unusual dish home cooking can be cooked in a cauldron on the coals - it will turn out even tastier.

For the sauce you will need:

• 400 gr. lamb pulp;
• 2 onions;
• 2 juicy carrots;
• 2 red sweet peppers;
• Half a pod of hot pepper;
• 3 cloves of garlic;
• Celery or parsley root - 2 pcs.
• 4 large tomatoes;
• A bunch of cilantro and parsley;
• 80 ml. sunflower oil;
• Salt and spices.

Cooking:

How to cook Uzbek lagman? First you need to prepare the vegetables. Rinse them well in running water and peel them, then cut them into equal uniform cubes. You also need to remove the skin from the tomatoes and grate on a coarse grater or chop in a blender with the addition of garlic. Don't forget to take a look step by step recipe with photo.


In a cauldron or dish with a thick bottom, heat the sunflower oil and add the meat cut into small pieces. Lamb should be fried in such a way that the fat on the pieces does not become transparent. When roasting meat will appear delicious juice, which gives the dish a special taste.
Note that lagman at home from lamb is a little fatter than from other types of meat.

After the meat is properly stewed, add the onion to it and fry until it acquires a golden hue, as in the photo. Then add the celery root and carrots.

The last ones are sweet and hot peppers, mashed tomatoes. Now you can add salt and your favorite spices and add hot water so that it covers all the ingredients.


Simmer the sauce until the meat and vegetables are cooked. Place the noodles on a plate and pour over the hot sauce. Sprinkle the dish with chopped fresh herbs and enjoy the dish with pleasure.


How to cook Uighur lagman at home?
In the sauce, the rest of the ingredients are usually added:

• Black or green radish;
• fresh cabbage;
• Zucchini, zucchini, squash, eggplant;
• Pod green beans, white and green asparagus.

In addition to salt and spices, you can add a little granulated sugar to the sauce. This technique is used for general taste balance, especially if the tomatoes are sour.

Be sure to add fresh and dry herbs to the dish - from cilantro and parsley to oregano and Provence herbs. Dry is added shortly before readiness, fresh - when serving.

The longer the sauce simmers over low heat, the tastier and richer the sauce tastes, especially if you use beef and lamb.

To prevent the noodles from sticking together while waiting for the sauce, sunflower oil can be added to it after cooking. And you don’t need to digest it - otherwise you will spoil appearance lagman.

For special spiciness, you can add chopped garlic, hot pepper and ginger to the lagman with the addition of fresh herbs, sunflower oil and vinegar. This gruel is used as a sauce.

Instead of water in the sauce, you can add a decoction of noodles, which will give the sauce extra thickness. But in this case, you need to be careful with the addition of salt.

If tomatoes and carrots are sweet, lemon can be added to the dish, which will give a special sourness and piquant taste. You can also add olives with black olives or capers.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Central Asian lagman is a thick soup with meat, vegetables and noodles, which is something between the first and second courses. It is cooked from lamb, pork, beef, veal, chicken and even horse meat. Different nationalities have their own recipe for lagman, in connection with which the soup has several names - guiru, boso, suyru and others.

Time: 2 hours.

• Servings: 10 persons.

The main feature of the soup is homemade noodles.

If there is no desire or time to mess with it, you can use regular spaghetti or other pasta of a suitable length. It is better to cook lagman in a cauldron.

Ingredients:

meat - ½ kg;

• egg noodles - 0.2 kg;
• potatoes - 6 pcs.;
• carrots - 4 pcs.;
• pepper (sweet), bay leaf - 2 pcs.;
• tomatoes - 10 pcs.;
• seasonings (zira, suneli hops), salt - 1 tsp each;
• chili - 0.5 tsp;
• water - 1.5 l.

Cooking method:

Wash the meat, cut into small pieces.

1. Heat the oil in a cauldron or thick-walled deep frying pan, put the meat on it. Salt, stir. Cover with a lid, fry for a quarter of an hour.
2. Finely chop the peeled, washed onion, transfer to a cauldron. Fry until all the liquid has evaporated without a lid. Then cover again and simmer for 10 minutes.
3. Add carrots cut into small cubes and large potatoes. Simmer for 20 minutes covered over medium heat.
4. Pour crushed in the same way as potatoes, peppers with tomatoes, pour in water. Bring to a boil.
5. Pour spices, cook under the lid for half an hour. While it is cooking, prepare the garlic - peel and pass through a press. When soup is fully cooked, add chopped garlic cloves.
6. Separately, boil the noodles until tender. Pour the pasta into the plate first, and pour the vegetable sauce on top. Sprinkle with finely chopped fresh herbs.

Time: 2 hours.

• Servings: 9 persons.
• Difficulty: accessible for beginners.

The recipe for cooking lagman in Uzbek (it is similar to the same soup Tatar cuisine) involves the addition of lamb. It is better to choose fresh meat from a young animal - light red in color with a delicate structure.

Ingredients:

lamb - 0.4 kg;

• onions, carrots, tomatoes, potatoes - 2 pcs.;
• pepper (Bulgarian) - 3 pcs.;
• garlic (small head) - 1 pc.;
• pasta (spaghetti) - 0.3 g;
• water - 2 l;
• oil (sunflower), spices;
• paprika, coriander, ginger (dried), cilantro, parsley, onion (green) - to taste.

Cooking method:

Wash, cut lamb into small pieces. Fry in a cauldron in hot oil.

1. Throw in the chopped onion. After it becomes soft, add the diced tomatoes (previously remove the skin). Roast a little.
2. Pour chopped garlic, cumin, red pepper. Pour in water to cover the ingredients. Increase the heat to maximum, simmer until the liquid evaporates. If the lamb is not cooked during this time, pour more water and continue simmering.
3. Pour the grated carrots on a coarse grater, fry for 5 minutes.
4. Add the remaining vegetables, spices, seasonings. Fill them with liquid again and simmer for another 25 minutes.
5. Prepare pasta - boil until tender. Put in a deep plate, put the meat with vegetables on top, pour the gravy. Before serving, sprinkle the soup with chopped green onion, greenery.

Time: 2 hours.

• Servings: 7 persons.
• Difficulty: medium.

Lagman from beef - a national dish many Central Asian countries, which is not served without noodles. It can be easily prepared by yourself using one of the most simple recipes and ways.

Ingredients:

beef - 0.4 kg;

• tomatoes - 3 pcs.;
• pepper (sweet), onion, potato, egg - 1 pc.;
• carrot - 2 pcs.;
• radish - ½ pc.;
• meat broth - 0.2 l;
• oil (lean) - 0.1 l;
• spices, seasonings, fresh herbs - to taste;
• flour - 0.2 kg;
• water - 75 ml.

Cooking method:

Combine flour with egg, water, salt. Knead the dough. Roll out into a thin layer, cut into small strips. Prepare by boiling until tender in boiling water.

1. Cut the beef into medium-sized pieces, fry in hot oil for 5 minutes.
2. Chop onion into half rings, peppers and carrots into thin strips. Stir in beef, simmer for 3 minutes.
3. Add radish cut into small cubes, diced potatoes and tomatoes.
4. After 10 minutes, add spices, seasonings, pour in the broth. Boil for about an hour.
5. Before serving, add finely chopped greens. Pour noodles into a deep plate, meat and vegetable gravy on top.

From chicken

Time: 1 hour.

• Servings: 10 persons.
• Difficulty: accessible for beginners.

Chicken lagman turns out to be just as tasty as other dish options, but less high-calorie. For it, you need to use only poultry fillets.

Ingredients:

chicken fillet- 0.6 kg;

• tomatoes - 4 pcs.;
• pepper (Bulgarian) - 2 pcs.;
• onions, carrots - 1 pc.;
• potatoes - 3 pcs.;
• tomato paste - 1 tbsp. l.;
• spaghetti - 0.2 kg;
• water - 2 l;
• spices, seasonings.

Cooking method:

Cut the chicken into small pieces, fry in a deep frying pan with hot oil.

1. When the fillet turns white, add finely chopped vegetables.
2. After 5 minutes, add spices, seasonings, add pasta, pour in water. Stir.
3. While the gravy is simmering, prepare the pasta. Put them in deep plates, pour over meat sauce.

In a slow cooker

Not every housewife dares to cook lagman at home. It seems to many that since this is a national dish, its preparation is fraught with certain difficulties, and adherence to the exact recipe is mandatory. We dare to assure you that this is not the case at all. Lagman has a lot of variations that can be easily prepared at home without any culinary experience, and where, if not in the kitchen, you can experiment and surprise by changing and supplementing traditional recipes and creating your own vision of the dish. Aren't you afraid? Then forward to conquer new culinary heights!

Lagman is traditionally prepared in Central Asian countries such as Kazakhstan, Kyrgyzstan, Uzbekistan, Afghanistan and China. Its main ingredients are meat and vegetables stewed together and special drawn noodles. Lagman is a cross between the first and second courses. So, by adding more broth to it, you can get lagman in the form of soup, while with a minimum amount of gravy, lagman will turn into noodles with meat and vegetables. Everyone chooses the consistency of the dish to their taste.

The classic lagman recipe involves the use of beef or lamb, however, it is absolutely not forbidden to cook a dish with pork, chicken or turkey. In the latter case, you will get a healthy and dietary option for food. A variety of vegetables can be added to the lagman - onions, carrots, tomatoes, potatoes, bell peppers, hot peppers, eggplants, cabbage and even pumpkin. In the Uzbek recipe, green radish is an integral ingredient of lagman. There are also variations of lagman with mushrooms or beans (green beans or beans). As you probably already understood, any lagman recipe has the right to exist.

Although in the traditional recipe, lagman noodles are cooked by hand, stretching into long strings, you can use store-bought noodles - wide wheat noodles or spaghetti are best for this purpose, and if you're lucky, you can also find special lagman noodles. Homemade noodles are made from flour, eggs, water and salt. The dough is impregnated with vegetable oil, cut into strips and pulled into long bundles, the diameter of which should be 0.5 cm. If you don’t want to bother, the noodle dough can be rolled into layers, rolled into rolls and cut into pieces. If you do not plan to dry the noodles, you must immediately boil them in salted water (1 liter of water per 100 g of noodles), it will be ready in 5-6 minutes. Do not stir the noodles during the cooking process. Noodles can be combined with meat and vegetable gravy separately at the end, or added to the dish a few minutes before they are ready - in the latter case, they must be boiled until half cooked for 3-4 minutes.

Spices play an important role in the preparation of lagman - they help to make lagman at home truly appetizing and fragrant, giving the dish completeness. Black and red pepper, ground ginger, paprika, coriander, turmeric, star anise, cumin, fenugreek and garlic are perfect for lagman. However, spices for lagman are another limitless field for experimentation. Lagman is served in large deep plates - first the noodles are laid out, and then the meat gravy with vegetables is added. When serving, do not forget to sprinkle the dish with a generous portion of chopped herbs - parsley, dill or cilantro will be a wonderful finishing touch. Lagman must be consumed hot.

"Culinary Eden" invites you to try different interpretations of lagman - fragrant, satisfying and incredibly tasty! Let's get started!

Ingredients:
400 g beef,
1 onion
1 carrot
1 bell pepper
1 green radish
1 hot pepper
200 g noodles for lagman,
2 cloves of garlic
5 peas of allspice,
3 bay leaves,

1 bunch of greens
salt and spices to taste,
vegetable oil.

Cooking:
Fry the beef cut into pieces in a saucepan in a small amount of oil over high heat for 5 minutes. Add chopped onion rings or quarters of rings and fry until transparent. Add diced carrots and radish, fry for 5 minutes. Add chopped bell peppers and diluted with water (300-350 ml) tomato paste. Add salt and spices to taste. Stir, cover and simmer for about an hour until the meat is cooked. 10 minutes before readiness, boil the noodles according to the instructions on the package, and add finely chopped garlic and chopped herbs to the meat with vegetables. Arrange the cooked noodles on plates and pour the meat sauce on top.

Lagman with lamb at home

Ingredients:
600 g lamb,
4 bulbs
4 potatoes
2 carrots
2 tomatoes
2 bell peppers
100 g daikon
8 garlic cloves,
2 tablespoons of tomato paste,
1 teaspoon turmeric
1 teaspoon ground paprika,
1/2 teaspoon ground chili pepper
10 fenugreek seeds.

Noodles:
1 kg flour
5 eggs
1 teaspoon of salt.

Cooking:
Cut the beef into medium sized pieces. Put in a cauldron or saucepan. Add chopped onion, spices, tomato paste and a glass of water. Stir, bring to a boil and simmer for 5 minutes. Then pour in about 2 liters of water and cook for about an hour until the lamb is ready. After that, add coarsely chopped vegetables, salt to taste and pour in a little water so that it covers the vegetables. Simmer covered until vegetables are cooked. At this stage, it is better not to mix the dish so that the vegetables do not turn into porridge. 10 minutes before cooking, add chopped garlic.
Mix eggs with flour and salt required amount water to obtain an elastic dough. Put the dough in a bag or wrap with cling film. Leave for half an hour. Divide the dough into three parts, roll each part with a rolling pin into a thin layer, roll up and cut into pieces. Boil the noodles in salted water for a couple of minutes, then drain in a colander and arrange on plates. Put the meat with vegetables on top, pour over the sauce and serve hot.

Lagman with pork at home

Ingredients:
500 g pork
2 carrots
2 tomatoes
2 potatoes
1 onion
1 bell pepper
1/2 green radish
200 g noodles for lagman,
2 cloves of garlic
1 pinch of zira
salt and spices to taste,
dill or parsley,
vegetable oil.

Cooking:
Heat vegetable oil in a cauldron. Cut the meat into medium-sized cubes and fry for 25 minutes. Add chopped onion, chopped radish, diced carrots and bell pepper. Mix. Pour boiling water over the tomatoes, remove the skin, cut the pulp into cubes and add to the meat with vegetables. Pour 3 cups of boiling water and crushed cumin in a mortar. Cook covered for about 40 minutes. Then add the potatoes cut into small cubes and cook for another 10-15 minutes until soft. Salt and add spices to taste.
Boil the noodles in boiling salted water following package instructions. When the noodles are ready, arrange them on plates, add meat with vegetables, sprinkle with chopped herbs and garlic.

Lagman with chicken at home

Ingredients:
700 g chicken fillet,
3 bulbs
2 carrots
1 bell pepper
100 g radish,
3-4 garlic cloves,
30 g tomato paste,
3 bay leaves,
5-6 black peppercorns
salt and spices to taste,
parsley or cilantro,
vegetable oil.

Noodles:
300 g flour
1 egg
100 ml of water.

Cooking:
Fry the chicken fillet cut into pieces in vegetable oil until golden brown. Add diced onions and carrots, fry for 6-8 minutes. Then add chopped bell pepper, grated radish and chopped garlic. Fry for 5 more minutes. Dilute tomato paste in water and pour over meat with vegetables. Water should be taken so that the liquid covers the ingredients by 2-3 cm. Simmer covered for 20-25 minutes. 5 minutes before readiness, add bay leaf, black peppercorns and other spices to taste. Salt.
Break the egg into the flour, pour in the water and knead the dough. Roll out the dough into a thin layer, roll up and cut. Boil the noodles in salted water for 4-5 minutes. Arrange the noodles on plates, pour over the vegetable sauce with meat and sprinkle with finely chopped herbs.

Lenten lagman with mushrooms

Ingredients:
8-10 champignons,
2-3 tomatoes
1 onion
1 carrot
1 bell pepper
1 potato
250 g noodles
3 garlic cloves,
1 cup water or mushroom broth
3 tablespoons of vegetable oil,
1 tablespoon of tomato paste,
1/2 teaspoon dried garlic
1/2 teaspoon salt
1/2 teaspoon pepper mixture
1/2 teaspoon ground paprika
greens to taste.

Cooking:
Heat vegetable oil in a frying pan. Add chopped onion and chopped carrots. Fry for 5 minutes. Add coarsely chopped champignons, chopped bell pepper and diced tomatoes. Stir and fry for 5 minutes. Pour in water or mushroom broth. Add tomato paste, salt and spices. Mix. Add sliced ​​potatoes and simmer covered for 15 minutes. Add chopped garlic, stir and cook for another 5 minutes. Boil the noodles according to package instructions. Put the noodles in vegetable sauce, sprinkle with chopped herbs and serve.

Lagman in a multicooker

Ingredients:
700 g beef,
3 tomatoes
2 carrots
2 potatoes
1 onion
1 bell pepper
200 g noodles
2 cloves of garlic
1 bunch parsley or dill
vegetable oil,
salt, ground black pepper and ground paprika to taste.

Cooking:.
Put the diced meat into a multicooker bowl, adding oil. Set the "Frying" mode for 20 minutes, stirring the meat from time to time. 5 minutes before the readiness to add chopped onions and finely chopped tomatoes. Stir and continue frying. Dice the potatoes, carrots and bell peppers and add to the meat. Add spices and salt to taste. Pour boiling water (1-3 cups - depending on the desired density of the dish). Set the "Extinguishing" mode for 1 hour. At the end, add chopped greens and chopped garlic, mix. The gravy should brew a little under the lid.
Meanwhile, cook the noodles by boiling them in boiling salted water according to package instructions. Arrange the finished noodles on plates and add meat sauce with vegetables. Serve hot.

As you can see, cooking lagman at home is not at all difficult! Go ahead and surprise your household! Bon Appetit!

This dish is prepared in different countries of the world. But most often it is found among mountain peoples: in Uzbekistan, Turkmenistan, Kyrgyzstan. They love it in China too.

In which country it appeared is not known for certain. is a soup, the traditional version of which is made from beef.

The benefits and harms of the dish

Due to the multicomponent composition, beef lagman contains many useful substances. These are vitamins, minerals, amino acids. Due to this, the dish is considered useful.

Its benefits are enhanced by the use of high quality ingredients. But it is undesirable to use this soup often. A large amount of salt and spices in it can affect the heart, kidneys, blood vessels and gastrointestinal tract.

In addition, some of the herbs included in the dish are unusual for most Russian people. They can cause an allergic reaction. Caution is also needed because of. It makes the soup too high in calories, which leads to weight gain. Therefore, the product should not be abused.

Cooking noodles. Video recipe:

Difficulty, cooking time

The duration of the preparation of beef lagman depends on the characteristics of the recipe and the components included in it. It can vary from 1 to 3 hours. The dish is classified as medium in terms of complexity.

Food preparation

Preparation of products begins with the choice of meat. It is necessary to purchase high-quality and fresh beef tenderloin. It is best to do this in large trading establishments that value their reputation. You can contact a familiar seller.

It is advisable to purchase all the herbs and spices indicated in the recipe. This will allow you to cook the dish correctly. Vegetable components can be either fresh or frozen. It is important that they are not damaged.

When choosing noodles, you need to focus on types made from durum wheat. But if you have time, it is worth preparing this ingredient at home.

How to cook beef lagman?

A step-by-step recipe with a photo will help to cook beef lagman correctly. Ingredients needed for work:

• meat - 800 g;
• garlic - 2 cloves;
• onion - 2;
• noodles - 250 g;
• parsley;
• Bulgarian pepper - 1;
• vegetable oil - 60 g;
• carrots - 1;
• tomato paste - 2 tbsp. l.;
• potatoes - 2;
• pepper;
• tomatoes - 2;
• salt.

They make a dish that can be divided into 6-7 servings.

Divide the washed meat into slices, the thickness of which is about 4 cm. Before using them for cooking, the slices must be dried so that water does not drip from them.

It is advisable to cook in a small cauldron. Pour sunflower oil into it and heat it well. Send pieces of meat there. Roast the beef over high heat. Stir periodically.

When the meat turns white and starts the juice, you need to attach carrots to it. It is layered on top of the beef. It is not necessary to mix the components.

Pour water into the cauldron (it should cover the vegetables). The container is covered with a lid, the fire is reduced to a minimum and left for an hour to extinguish. If the water boils away, you need to add it so that the components do not burn.

When the components in the cauldron soften and decrease in volume, add the potatoes.

Remove the seeds and stalks from the bell pepper, and cut the remaining parts into pieces.

Wash and cut the tomatoes into pieces.

When the potatoes are half cooked, you need to add bell peppers and tomatoes to the prepared sauce. Tomato paste, pepper and salt are also added to it. The components can be mixed and the stewing continued for another 7 minutes.

Chop the parsley and crush the garlic with a press.

Add them to the dish too. The cauldron is covered with a lid and left to infuse.

The noodles should be cooked separately. In the finished state, it is transferred to a colander to remove excess water.

Serving the dish on the table, put the noodles in a bowl, and add meat and vegetable soup to it.

In 100 g of beef-based lagman, there are 116 kcal. This amount of food contains 17 g of carbohydrates, 8 g of fat, 12 g of protein.

cooking options

The home-made lagman recipe is often modified and this beef dish is prepared with the addition of ingredients not used in the traditional version. Also, the features of cooking a dish depend on the area from which the recipe came.

Uzbek beef lagman

Delicious lagman is obtained by using Uzbek recipe. It is prepared using the following products:

• veal pulp - 300 g;
• noodles - 220 g;
• carrots - 1;
• dry paprika - 1 tsp;
• onion - 1;
• sunflower oil - 80 g;
• sweet pepper - 1;
• celery - 1;
• hot pepper - 0.5;
• dry adjika - 0.5 tsp;
• green radish - 1;
• coriander;
• cabbage - 150 g;
• tomato paste - 30 ml;
• salt;
• tomato - 3;
• garlic - 2 cloves.

The meat is cut into small pieces. Carrots and onions are peeled, washed and also divided into pieces - the first into cubes, the second into thin strips. Heat up the oil and fry the meat in it. Add salt to it, then chopped vegetables.

It will take 7 minutes to fry all the ingredients. Sweet peppers and tomatoes are cut into medium-sized cubes. Hot peppers need to be cut into smaller pieces. These ingredients are added to the mixture in the pan.

After a few minutes, the mixture is supposed to be seasoned with tomato paste, chopped garlic and spices. Next, finely chopped celery is poured in (you can use its root or greens).

Radish and cabbage are cut into cubes and also added to the dish. After mixing the resulting mass, broth or water is poured into the dishes and left for 12 minutes to stew. Before cooking is complete, add a little sugar and, if necessary, salt. Separately, you need to boil the noodles. Drain the liquid, spread it on plates and supplement with the finished sauce.

Video recipe:

Beef lagman with potatoes

By adding potatoes to the dish, you can make it even more satisfying.

For cooking, you need the following ingredients:

• meat - 650 g;
• vegetable oil - 80 g;
• carrots - 1;
• onion - 2;
• potatoes - 4;
• tomato - 1;
• garlic - 3;
• noodles - 200 g;
• radish - 1;
• tomato paste - 2 tbsp. l.;
• wild garlic;
• Bulgarian pepper - 1;
• pepper;
• salt.

The washed meat is cut into medium pieces. Seeds are removed from peppers, potatoes, onions, radishes and carrots are peeled. All this is cut into sticks. Garlic is crushed with a knife or passed through a press. Tomatoes are divided into small cubes.

Fry the meat in vegetable oil in a deep frying pan. Onions are attached to it. After he gets transparent shade, carrots and peppers are also laid out there. These components need to be simmered for about 10 minutes.

Next, put potatoes and radish in the pan. The mixture is salted, seasoned with tomato paste mixed with half a glass of water, garlic is also sent there. The pan is closed, the fire is reduced to moderate and the dishes are stewed for half an hour.

Then tomatoes and peppercorns are added to the mixture. Quenching continues for 15 minutes. After that, the dish is supplemented with wild garlic. The mixture should simmer for another 5 minutes. The noodles cooked separately are filtered and laid out in deep plates. Add to it vegetable stew and meat.

Beef lagman in a slow cooker

The slow cooker can also be used for cooking. In this case, components such as:

• meat broth - 1.4 l;
• butter - 4 tbsp. l.;
• noodles - 230 g;
• carrots - 1;
• meat - 400 g;
• onion - 1;
• tomatoes - 3;
• zucchini - 1;
• carrots - 1;
• spices;
• Bulgarian Bell pepper- 350 g;
• garlic - 2 cloves;
• salt.

Sunflower oil is poured into the bowl of the multicooker and the onion cut into half rings is laid out there. It is prepared using the “Frying” mode. Pieces of meat are attached to it. When she starts the juice, add chopped carrots and peppers. Tomatoes are added to the mixture in the form of large cubes (sometimes they are replaced with tomato paste).

After cleaning the zucchini, it is cut into small pieces and laid out in a bowl. Sprinkle the mixture with salt and spices and pour over the broth. Then turn on the “Extinguishing” mode and continue cooking for another hour. Noodles should be cooked in salted water in a regular saucepan.

Beef lagman in a cauldron

A cauldron is a traditional cooking utensil.

Required Ingredients:

• beef - 900 g;
• noodles - 200 g;
• water - 1.7 l;
• Bulgarian pepper - 200 g;
• sunflower oil - 150 ml;
• onion - 200 g;
• tomatoes - 250 g;
• carrots - 200 g;
• potatoes - 360 g;
• garlic - 4;
• tomato paste - 30 g;
• salt;
• basil;
• spices.

Onion half rings are placed in a cauldron and fried. Then you need to wash and cut into pieces beef. They are added to fried onions. When the meat turns white, a carrot grated on a medium grater is placed in a container. It is followed by Bulgarian pepper, de-seeded and cut into slices.

Tomatoes are peeled, divided into cubes and attached to vegetables in a cauldron. The last to lay out the potatoes, cut into medium pieces.

The mixture must be poured with water, spices, tomato paste and garlic crushed under pressure should be added to it. The dish is left to stew for about an hour. Before serving, it is combined with separately cooked noodles.

Fried beef lagman

Fried food is not considered healthy, but many appreciate it for its excellent taste.

You can cook fried lagman using the following products:

• noodles - 360 g;
• asparagus - 200 g;
• beef - 300 g;
• vegetable oil - 70 g;
• Bulgarian pepper - 1;
• tomato - 3;
• onion - 1;
• greenery;
• carrots - 1;
• tomato paste - 15 g;
• hot pepper - 1;
• ground coriander;
• garlic - 4;
• salt.

Grind the beef and fry well in oil. Chopped onion and small diced garlic are added to it. When the vegetables are ready, put the carrots, grated on a coarse grater, into the pan. Sweet and hot peppers are cut into cubes and also added to the mixture. Sprinkle the ingredients with seasonings and fry for 10 minutes. Then you need to add 100 ml of water and tomato paste there.

After it, add the asparagus cut in half and chopped tomatoes. In the process of frying, the mass must be constantly stirred so that it does not burn. The result should be a thick dish with little to no liquid to add to the cooked and portioned noodles.

It is very important not to overcook the noodles during the cooking process. To do this, you must comply with the time indicated on the package. usually ready 10 minutes after boiling water. If the meat purchased for the lagman is harsh, you should beat it a little before starting work.