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This Lagman recipe is for a flavorful noodle soup from Central Asia. The aromatic broth is filled with vegetables and beef strips.
These are my absolute favorite posts, when I get to share with you a traditional recipe that I ategrowing up.My mom usually cooks these meals off the top of her head,so it is very exciting to me beingable to put measurements to these recipes, so I and everyone else can recreate them.
However, this is also a little intimidating. These recipes are authentic to me, because this is the way I grew up eating them. But I also realize that someone having grown up with a similar food tradition may feel these recipes aren't authentic at all, because they deviate from their family recipe. Though I hope we can all embrace each others food love, even in its differences.
My mom was born and grew up in the Central Asian part of Russia. Lagman is aflavorful veggie noodle soup that is eaten in a number of countries from Uzbekistan and Kyrgyzstan to Turkmenistan. Wikipedia says it is originally Uyghur - an ethnic minority group of the region.
Making Lagman the Family Way with Fresh Noodles and Bone Broth
In research for this Lagman recipe, I observed and took notes while my mom was cooking. I also found a cookbook of traditional Soviet recipes on her shelf. And then there is, of course, the interwebs with its endless stream of information.
It seems that lamb is usually used in Lagman, but beef is a common substitute. Traditionally, the noodles are handmade in a unique way of pulling the dough. I found this cool video here. But I always grew up with spaghetti, linguine or fettucine in Lagman. Fresh dough noodles arebetter than dry pasta.
When I set out tomake Lagman by myself for the very first time, I found these fresh Chinese noodles in my grocery store, and figured they would be as close as I could come to homemade noodles. I think, even fresh Udon noodles will work. For the meat portion of this soup, use a cut with bone. Cooking the bone makes for such a flavorful broth.
Nearly Any Vegetable Can Be Used in Lagman
The specific vegetables for the soup seemed to be different in every single recipe I found. We always use carrots, potatoes, bell pepper, tomatoes and rutabaga. My mom says the rutabaga is just a substitute for a root vegetable that is very specific to Central Asia and usually found in Lagman.
I've seen others use turnip, daikon or even a bunch of little radishes instead. The rutabaga makes for a sweeter soup as opposed to a radish-like veggie.Additionally, others also use celery, eggplant and whatever other vegetable they might have on hand. This really isn't a strict recipe.Coriander seeds and star anise are the stars thatflavor the broth.
The noodles are cooked separately, then placed in a deep bowl and topped with the vegetables and beef and as much broth as desired. Some like it drier, while others (like my husband Konrad) like a LOT of broth when eating soup.
Top Off the Finished Lagman with Herbs and Serve!
Traditionally a bowl of Lagman is served with a bunch of chopped cilantro, fresh minced garlic and fresh chili slices.
To adapt it to ourpreference, I add the garlic and some chili flakes while cooking the soup. And since neither Konrad and I seem to be born with the cilantro-liking gene, some coarsely chopped flat leaf parsley makes a good stand-in.
I hope that even if you didn't grow up with Central Asian food influences, you'll give this delicious, aromatic and filling Noodle Beef Veggie Lagman soup a try. I know you will not regret it!
Lagman Recipe - Uzbek Beef Noodle Soup with Vegetables
5 from 4 votes
This Lagman recipe is for a flavorful noodle soup from Central Asia. The aromatic broth is filled with vegetables and beef strips.
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Prep Time 20 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dinner
Cuisine Uzbek
Servings 6 -8
Ingredients
- 1 pound beef cut into small strips (don't discard any bones)
- ¼ cup cooking oil
- 1 large onion chopped
- 3 garlic cloves minced
- 2 large carrots diced
- 2 medium potatoes diced
- 1 cup rutabaga diced; turnip or daikon
- 1 bell pepper diced
- 2 tomatoes diced or 1 cup canned tomatoes
- 1.5 tablespoons sea salt
- 1 teaspoon paprika powder
- 1 teaspoon coriander seeds
- 1 teaspoon freshly ground black pepper
- ½ teaspoon chili flakes
- 2 star anise pods
- 3 quarts hot water
- 1 pound fresh noodles
- cilantro or parsley for garnish
Instructions
In a large soup pot with heavy bottom heat the oil on medium-high heat. Add the beef strips and cook uncovered for about 5 minutes until browned from all sides. Add onion and garlic to the pot and cook on medium until soft.
Add the other vegetables and saute for a few minutes. Add any existing bone and spices (star anise and coriander seeds in a spice bag for easy removal) and fill hot/boiling water into the pot. Bring to a boil, then turn heat to low and simmer for about 40 minutes until meat is tender and vegetables are soft.
Remove any bones and spice bag.
Cook the noodles separately according to directions. Fill cooked noodles into deep bowls, top with soup and add coarsely chopped cilantro or parsley on top.
Notes
To make this recipe gluten-free use gluten-free pasta or zoodles (or other spiralized vegetable noodles). With a vegetable pasta and the potatoes replaced with another vegetable (like sweet potato) you could even make this recipe paleo - like I did with these Zoodles Bolognese.
Keyword Lagman
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Products Used in this Lagman Recipe
Other Russian Recipes
For morerecipes with Russian/Soviet background, check out:
- Uzbek Plov
- Ukrainian Borscht
- Russian Beet Salad
- Poppy Seed Sweet Rolls
- Instant Pot Rice Pilaf - Beef Plov
Random Questions
What is Lagman made of?
Lagman typically consists of flavorful broth, vegetables, and strips of beef. The specific ingredients can vary, but it commonly includes carrots, potatoes, bell peppers, tomatoes, and rutabaga. The broth is often flavored with coriander seeds and star anise.
What are the different types of Lagman?
There are various types of Lagman, with different regional variations and ingredient choices. Some use lamb instead of beef, while others incorporate different vegetables such as turnips, daikon, or eggplant. The types can differ based on the specific cultural influences and preferences.
Where did Lagman originate?
Lagman is believed to have originated from the Uyghur ethnic minority group in Central Asia. It is a traditional dish commonly found in countries such as Uzbekistan, Kyrgyzstan, and Turkmenistan. Over time, it has spread to different regions, each adding its unique twist to the recipe.
How many calories are in a Lagman?
The calorie count of Lagman can vary based on the specific ingredients and portion sizes used in the recipe. It typically consists of vegetables, beef, and noodles, making it a hearty and satisfying dish. However, the precise calorie count can depend on the preparation and serving size.
