Lagman soup – Uzbekistan

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lagman soup recipe

Lagman soup with chillies
 
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Nutrition Information
  • Serves: 8
  • Serving size: 500g
  • Calories: 276
  • Fat: 9 g
  • Saturated fat: 2 g
  • Unsaturated fat: 0 g
  • Trans fat: 0 g
  • Carbohydrates: 16 g
  • Sugar: 3 g
  • Sodium: 230 mg
  • Fiber: 4 g
  • Protein: 34 g
  • Cholesterol: 0 mg
Recipe type: Soup
Cuisine: Uzbek
Prep time: 
Cook time: 
Total time: 
This soups hails from Uzbekistan , in central Asia, where it is very popular .If you are looking for comfort food of the highest order, this is it. On a cold winters evening, nothing beats a bowl of Lagmen soup with a healthy dash of hot sauce and a piece of freshly baked bread with butter .
Ingredients
  • Stewing beef – 750 grams
  • Onion – one large ( chopped)
  • Garlic - four cloves ( finely chopped)
  • Oil – two tablespoons
  • Potatoes - Two cups (cubed)
  • Tomatoes – 2 large ( chopped)
  • Bell pepper – one large ( red, diced into 12mm pieces)
  • Carrot –one large ( peeled and chopped)
  • Chillies – three to four ( red, chopped)
  • Bay leaves – three
  • Pasta - 175 grams
  • Water – 8 cups
  • Beef stock cube – one
  • Star anise – one
  • Coriander powder – one teaspoon
  • Ground cumin – one teaspoon
Instructions
  1. Add the oil to a medium-sized pot. Bring to a gentle heat. Add onions
  2. Once the onions have begun changing colour add the garlic and bay leaves, cook for two minutes stirring all the time
  3. Add the bell peppers and chillies, sautee until the pepper are starting to become soft.
  4. Add the meat, coriander powder and cumin powder.
  5. Stir until starting to brown
  6. Add the tomatoes, potatoes and carrot stir until well mixed.
  7. Heat one cup of water in a kettle. Add the stock cube. Stir until well dissolved
  8. Add this and the remaining water plus to star anise to the pot. Turn down the heat and cover.
  9. Cook slowly until the meat is tender and vegetables cooked. Bear in mind; this is a soup; if it starts becoming too stew-like, add more water.
  10. In the meantime, cook the pasta only until still al dente ( quite firm to the bite)
  11. Drain and keep covered until the meat is almost tender
  12. About 10 minutes before the meat is done, add the cooked pasta.
  13. Cook until heated through and the meat is as required.
  14. Remove the star anise and bay leaves.
  15. Serve immediately. Great with freshly baked bread and butter (and with a dash of hot sauce of course)
Notes
This recipe yields 6 to 8 portions

Keywords: Uzbek Lagman soup with chillies