Lagman (Uzbek Noodle Soup)


  • 2 tablespoons olive oil
  • 1onion, finely chopped
  • ½ pound beef chuck, cut into strips
  • 1 teaspoon ground cumin
  • ½ teaspoon ground black pepper
  • 2 tablespoons tomato paste
  • 1carrot, cut into thin strips
  • 1green bell pepper, cut into 1-inch strips
  • 3 small potatoes, cubed
  • ½ cup thinly sliced celery
  • 8 cups water
  • 2 teaspoons salt
  • ½ cup finely chopped parsley
  • 3 large cloves garlic, minced
  • 2 (8 ounce) packages thin Chinese noodles
  • Directions

  • Step 1

    Heat oil in a large pot over high heat. Reduce heat to medium-high; cook and stir onion in the hot oil until golden, 3 to 5 minutes. Stir in beef strips, cumin, and black pepper; cook until beef is browned, about 5 minutes. Stir in tomato paste and cook for 2 to 3 minutes.


  • Step 2

    Stir carrot into the pot; cook until coated with tomato paste, 2 to 3 minutes. Add green bell pepper; cook for 1 minute. Add potatoes and celery; cook for 5 minutes. Pour in water; bring to a boil. Season water with salt. Reduce heat to low and simmer soup until potatoes are soft, about 40 minutes.

  • Step 3

    Stir parsley and garlic into the soup. Simmer until garlic is soft, 10 to 15 minutes.

  • Step 4

    Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, 3 to 5 minutes. Rinse and drain well. Divide among serving bowls. Ladle hot soup over noodles.

  • Cook's Note:

    Substitute spaghetti for the noodles if desired.

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