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). 

Uzbek Lagman soup with potatoes, peppers, carrots and meat.

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 ladle.

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:

Print Recipe
5 from 3 votes

Uzbek Lagman

An amazing recipe for Uzbek Lagman. Meat, potatoes and vegetables cooked as a hearty soup and served over pasta. So good.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner
Cuisine: American, Mediterranean, Russian
Keyword: lagman
Servings: 6 servings
Calories: 410kcal
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

  • 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.
  • Cube the meat into small cubes. In a dutch oven, heat oil. Once hot add meat, cook about 5 minutes.
  • Meanwhile, finely chop the onions. Finely dice tomatoes. Cube carrots and peppers into even sizes. Cube potatoes into small cubes.
  • Add onions to the meat in the Dutch oven. Turn heat down to medium heat, 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, star anise and cook about 20-25 minutes, until all of the vegetables are tender. Remove star anise once the soup is cooked. 
  • Meanwhile, cook pasta. Drain and return to pot, cover to prevent from drying out.
  • Serve hearty soup over pasta. 

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Valentina's Corner

Show 16 Comments
  • Veronica 05/06/2019, 12:48 pm Link Reply

    This is the best recipe ever! My husband’s favorite dish now. So delicious and full of flavor! Thank you!:)

    • Valentina's Corner 05/06/2019, 1:32 pm Link Reply

      Veronica, thank you so much! I am glad you enjoyed this Lagman recipe, makes me so happy. 🙂

  • Lilly 05/01/2019, 3:37 pm Link Reply

    Made this and it turned out awesome! I was served this once at someone’s home and couldn’t believe it when I found it on your site. 🥳
    Delicious and love when the step by step directions are on point.
    Thank you!! 👏

    • Valentina's Corner 05/02/2019, 5:12 pm Link Reply

      Lagman is definitely a rare find. I’d never even heard of it until my mother-in-law introduced to it. I especially love the recipes that kiddos love just as much as we do.

  • Barbara Karr 04/19/2019, 11:00 pm Link Reply

    Hi, just found you and like what I see. I also like that you are keeping family foods and traditions alive. Our families sound very much alike. I’m writing to give you a tip. In your Ubek Lagman there are spices that need to be removed before serving. I use a tea ball. I’m always chasing whole allspice and like keeping them in the tea ball. You can even put it back when you store the soup. Just thought you might like that star anise easier to find and those pesky bay leafs too. Best wishes. Barb

    • Valentina's Corner 04/20/2019, 7:58 pm Link Reply

      Barbara, oh I love the idea for a tea ball. That’s genius. Thanks so much for sharing. And I agree, that those need to be removed, we have that in step 7. 🙂

  • Olga 03/01/2019, 8:42 pm Link Reply

    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 Link Reply

      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 Link Reply

    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 Link Reply

      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 Link Reply

    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 Link Reply

      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 Link Reply

    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 Link Reply

      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 Link Reply

    Can I use chicken instead?

    • admin 12/02/2014, 12:13 am Link Reply

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

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