Flour soup - lagman - the most common first dish in Uzbekistan. In Uzbek cuisine, it is prepared with or without frying, as well as in bone, meat, chicken broth with the addition of vegetables, aromatic herbs and spices. A simple and at the same time time-consuming process is the preparation of a lagman. Its recipe can be very different. But always, the soup is prepared using thin, delicate homemade noodles - one of the main components.
Cooking lagman. Roast Soup RecipeEssential Ingredients
To fry, you need 300 grams of meat (lamb or beef), 100 grams of bacon (better than lamb) or vegetable oil, 2 heads of onions, 1 carrot, 3 tomatoes, 1-2 potatoes, 0.5 bunch of herbs, salt and pepper to taste . To prepare the dough, warm water is needed - half a glass, 300 grams of flour, 1 egg, salt (an incomplete spoon).
Cooking lagman: recipe
Next, we discuss how to prepare this dish from prepared ingredients. Cooking lagman in Uzbek is a time-consuming process. Care must be taken in preparing the products. Cut the meat into slices. Peel and rinse vegetables. Cut the onions into rings, chop the carrots into strips, the tomatoes into slices (previously you can peel them), and the potatoes into cubes. Next, melt the fat in a cauldron or heat vegetable oil well, lightly pass onion rings in it, then put the meat and fry until a golden crust forms on it. After adding carrots and tomatoes, simmer for 7 minutes. The carrots will become softer, and the tomatoes will soften. Put potato cubes into the fry, mix, pour water and let it boil. When the meat is soft, season the dish with spices and salt.
It was the noodle line. Thin and long noodles prepared in advance are poured into a boiling base. After the noodles come up, let it boil for 4 minutes and remove the boiler from the fire. You need to let the lagman brew for 5 minutes and you can serve it to the table. Soup is poured into plates, sprinkled with finely chopped herbs. Greens are taken to taste. It can be dill, parsley, cilantro, mint, basil, onion, garlic.
Cooking lagman. Homemade Noodle RecipeHomemade noodles - thin, delicate, sliced in long thin or wide stripes or squares. Never replace it bought in a store. Cooking Uzbek lagman soup is not possible without homemade noodles. For the preparation of noodles you need a basin (better enameled, but you can use copper, pottery dousing and even aluminum). The volume of the pelvis depends on the amount of dough. It is imperative to sift the flour in order to clean it of debris and enrich it with oxygen. The dough from the sifted flour turns out to be homogeneous, it is easy to work with it. The right amount of salt is poured into a basin, poured with warm water. After the salt has dissolved, flour is poured in parts and water is added, the dough is kneaded. If an egg is added to the dough according to the recipe, then it should be beat well and add in parts. After kneading, the dough is rolled into a ball, wrapped with a damp cloth and allowed to distance for 10 minutes. Then, sprinkling flour on the board, you need to give the dough the appearance of a cake with your palm, sprinkle it with flour, wind it on a rolling pin and roll it out. Repeat this operation several times until the thickness of the formation becomes 1 mm. With each subsequent winding, the cutting board and the dough sheet are sprinkled with flour. To obtain long noodles, the layer is sprinkled with flour, folded with an accordion and cut.
As you can see, this is a rather lengthy and time-consuming process - preparing a lagman. The recipe is designed for 5-6 servings. The time spent is not wasted. Tasty, fragrant, hearty soup will not leave anyone indifferent.