Lagman soup – Uzbekistan

Home | Recipes with Chillies | Making soups with Chillies | Lagman soup – Uzbekistan

A Silk Road Symphony

Initially, the aromatic spices of Central Asia waft through this hearty Lagman soup, while tender chunks of stewing beef meld harmoniously with fresh vegetables and pasta. Furthermore, the rich, slow-cooked meat develops deep flavours alongside the earthiness of cumin and coriander, whereas the star anise subsequently adds an unexpected layer of complexity. Meanwhile, the potatoes, carrots, and bell peppers create a satisfying interplay of textures, just as garlic and chillies gradually infuse the broth with gentle heat. Consequently, this traditional soup, which has traveled along the Silk Road for generations, not only offers sustenance but also delivers a complete meal that connects multiple cultures. Finally, whether you choose to savour it on a chilly evening or decide to embark on a culinary adventure, this beloved soup continues to warm both body and soul.

 

Lagman soup with chillies
 
Author: 
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: 
Save Print
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