Uzbek Lagman

Uzbek Lagman is a recipe filled with many unique flavors. It’s something between a hearty soup and a light pasta. Meat with onions, carrots, potatoes, peppers, tomatoes and onions mixed with spices and cooked as a soup, then served over pasta.

The Uzbek Manti and Lepyoshki are also great recipes from the Uzbekistan cuisine.

Uzbek lagman soup made with meat and vegetables. Served over noodles.

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This is another great dish that I was introduced to by my mother-in-law from the Uzbek cuisine. This recipe is so unique and definitely not like any soup you’ve tried. It’s like a hearty soup and pasta mixed together. My kids love this dish and we serve it on a regular basis. If you don’t like (or have) the spices that go into this soup, you can substitute for your favorite seasonings (like Vegeta). 

how to make Lagman soup-

  • Cube meat, peppers, carrots and potatoes. Chop onions and finely dice the tomatoes.
  • In a Dutch oven, heat oil over medium/high heat. Once hot, add meat and cook it starts to brown.
  • Add onions to the meat and cook until onions are tender. Add tomatoes and garlic, cook 2 minutes, stirring as needed.
  • Add potatoes, carrots, peppers and mix well.
  • Pour in water, seasonings and bay leaves, cook about 20-25 minutes, until all of the vegetables are tender.
  • Meanwhile, cook pasta. Drain and return to pot, cover to prevent from drying out.

Step by step images how to make Uzbek Lagman.

how to serve lagman-

The most interesting part of this recipe is how you serve it. Once the soup and pasta is cooked, bring a kettle of water to a boil. Add boiling water to the pasta to reheat it and drain the water. Add pasta to each individual bowl and pour the hearty soup over the pasta. Some eat the soup with a fork, others a spoon (our household is split).

Serving the soup with onion salad is a must. Yes, even our kids LOVE the salad.

Uzbek lagman in a Dutch oven with a laddle.

what kind of pasta do I use?

You can use your favorite pasta or whatever you have on hand. My kids love angel hair most while my hubby and I prefer a thicker pasta like the linguine or spaghetti.

can I prepare lagman in advance?

YES! This is a great recipe to prepare in advance, it’s even better the following day. Just keep pasta and soup refrigerated. I keep the pasta in a container covered.

A bowl of lagman with a spoon.

I hope you enjoyed this Mediterranean soup. If you give the Lagman a try, we’d love your feedback in the comments below. 🙂

Try these other Uzbek Recipes:

5 from 1 vote
Uzbek Lagman
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

An amazing recipe for Uzbek Lagman. Meat, potatoes and vegetables cooked as a hearty soup and served over pasta. So good.

Course: Dinner
Cuisine: American, Mediterranean, Russian
Keyword: lagman
Servings: 6 servings
Calories: 410 kcal
Author: Valentina's Corner
Ingredients
  • 3 Tbsp canola oil
  • 1 lb beef
  • 1 medium onion, chopped
  • 1 large carrot, cubed
  • 2 potatoes, about 2 cups cubed
  • 1/2 large red pepper, cubed
  • 2 large tomatoes, fines diced
  • 3 garlic cloves, minced
  • 2 1/2 tsp table salt
  • 1/2 tsp ground black pepper
  • 1 1/4 ground coriander
  • 1 1/4 tsp ground cumin
  • 1 small star anise (if large cut in half)
  • 2 bay leaves
  • 6 cups water
  • 8 oz linguine pasta
  • green onion, optional
Instructions
  1. Cook the pasta according to the instructions. Drain and rinse with cold water. Keep covered until ready to use so it does not dry out.

  2. Cube the meat into small cubes. In a dutch oven, heat oil. Once hot add meat, cook about 5 minutes.

  3. Meanwhile, finely chop the onions. Finely dice tomatoes. Cube carrots and peppers into even sizes. Cube potatoes into small cubes.

  4. Add onions to the meat in the Dutch oven. Turn heat down to medium heat, cook until onions are tender.  

  5. Add tomatoes and garlic, cook 2 minutes, stirring as needed. 


  6. Add potatoes, carrots, peppers and mix well.

  7. Pour in water, seasonings and bay leaves, star anise and cook about 20-25 minutes, until all of the vegetables are tender. Remove star anise once the soup is cooked. 

  8. Meanwhile, cook pasta. Drain and return to pot, cover to prevent from drying out.

  9. Serve hearty soup over pasta. 

Nutrition Facts
Uzbek Lagman
Amount Per Serving
Calories 410 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 4g 20%
Cholesterol 52mg 17%
Sodium 1065mg 44%
Potassium 881mg 25%
Total Carbohydrates 43g 14%
Dietary Fiber 4g 16%
Sugars 4g
Protein 22g 44%
Vitamin A 56.9%
Vitamin C 39.7%
Calcium 7.3%
Iron 28.2%
* Percent Daily Values are based on a 2000 calorie diet.

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Valentina's Corner

Show 10 Comments
  • Olga 03/01/2019, 8:42 pm

    Valentina,
    Thank you for sharing this delicious recipe! I enjoy anything that has cumin in it so decided to try this recipe, and its definitely going to be a staple for me! It turned out to be delicious! Thank you so much!

    • Valentina's Corner 03/02/2019, 12:49 pm

      Thank you so much for the wonderful feedback, Olga. So glad to hear that. I just need to rephotograph the recipe, it’s an oldie. 🙂 Stop back and visit our online home again.

  • Olga 09/12/2018, 11:29 am

    Hi,
    I made this dish yesterday evening and it tasted wonderful! Any left overs we had, we brought it to our friend. It was delicious, will make again!

    • Valentina's Corner 09/12/2018, 9:27 pm

      Thanks for the great review, Olga. And a special thanks for sharing our recipe with your friend. Makes me smile big and feel rather humbled. 🙂

  • Olga 09/01/2018, 1:09 am

    is this the same beef that you would use for plov? Because for plov, I cook the meat near an hour to have it tender. Does this meat turn out tender within 25 mins?

    • Valentina's Corner 09/03/2018, 2:07 pm

      Hi, Olga. Yes, it’s the same meat. For plov, the meat is cut into large pieces. For this lagman, the pieces are bite-size small pieces and cook much faster. 🙂 Hope you love the recipe. Enjoy.

  • Evelina 04/05/2018, 8:08 pm

    My mom is from Uzbekistan, and I’m so happy to see some of the traditional recipes on your blog! Thank you!

    • admin 04/05/2018, 9:55 pm

      Really? That’s wonderful! What part of Uzbekistan? My hubby grew up in Tashkent. =)
      I was so blessed to be introduced to some of their amazing recipes. They are too good not to share. I have many recipes from the Uzbek cuisine on our blog, I hope they remind you of your mamma’s cooking. <3

  • nata 12/01/2014, 11:13 pm

    Can I use chicken instead?

    • admin 12/02/2014, 12:13 am

      Nata,
      Definitely!. Any meat will work.:)

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