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.
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.
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.
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.
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:
- Uzbek Lepyoshki– It’s like large bagels/bread in one. So easy to make.
- Uzbek Samsa Recipe– The filling is wonderful.
An amazing recipe for Uzbek Lagman. Meat, potatoes and vegetables cooked as a hearty soup and served over pasta. So good.
- 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
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.