Rating: 4.4 stars
10 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Tasty, easy noodle soup. Great Uzbek (Central Asian) dish. Garnish with fresh parsley or dill.

Recipe Summary

prep:
35 mins
cook:
1 hr 21 mins
total:
1 hr 56 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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.

Nutrition Facts

677 calories; protein 23.9g; carbohydrates 120.6g; fat 16g; cholesterol 25.7mg; sodium 1298.8mg. Full Nutrition
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Reviews (3)

Most helpful positive review

Rating: 5 stars
12/10/2019
I made this for my wife who is from Uzbekistan and she said it was delicious and authentic! I loved the soup too!! Read More
(1)
10 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/10/2019
I made this for my wife who is from Uzbekistan and she said it was delicious and authentic! I loved the soup too!! Read More
(1)
Rating: 5 stars
02/08/2021
Excellent outcome with a few changes. Potatoes only take about 8 minutes so I didn’t add most of the veggies until the very end. This way I had a little crunch that we like. If they went as suggested time I suspect they would have been mush. I used homemade thin pasta, on the make it again list! Read More
(1)
Rating: 4 stars
01/25/2020
Good soup it's like a beefy chicken noodle soup. I plan to make it again. Read More
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Rating: 5 stars
02/21/2021
This soup is delicious! My husband loved it! I definitely would make it again. Read More
Rating: 5 stars
02/20/2021
So yummy! Read More
Rating: 3 stars
03/11/2021
Nice texture and looks great, but needs more flavor. I added in a small amount of soy sauce & Beef cubes, which brightened it up dramatically. Read More
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Rating: 4 stars
03/23/2021
Lovely. Added a beef bouillon cube like others have suggested, and next time will add less water to give it a thicker consistency. Read More
Rating: 5 stars
02/10/2021
My husband and I both loved this recipe. He wants me to make it again! I used pork instead of beef and zoodles instead of the noodles. I only used 4 cups of water to make it more like a stew for dinner. It was very flavourful! Read More
Rating: 5 stars
01/27/2019
I ve made this recipe three times now the second and third time tweaking it a bit. The first time I made it I absolutely LOVED it!!!! I used wagyu chuck steak I hadn t used celery or parsley I used three carrots instead of one and I used three tablespoons of tomato paste instead of two. However it still came out fabulous and was the best lagman Ive ever had and I don t really care for Uyghur food... however my husband is Kyrgyz so this is a dish they eat back there and one of his favorite dishes. I also only did 2 cups like a different recipe called for instead of the 8 this one did because I prefer a thicker curry like consistency rather than a soupy one. One other thing I did was use whole cumin instead of the ground one because it s the only cumin I had in my pantry at the time. The second time I cooked lagman I used all the ingredients the recipe called for but also tweaked it to what I thought would taste great. I used 1/3 cup of olive oil instead of 2 tbsp to sauté the onions and 0.7 lb of wagyu chuck steak in. I also used ground cumin in addition to a pinch of whole cumin. I used 3 carrots instead of 1 added 3.5 tbsp of tomato paste instead of 2 put 3 star anise into the water phase after you add your potatoes and celery and I also added a bit of bouillon in powder form (not too much maybe a half tbsp) and a dash of Thai chili powder to add a hint of spice towards the end 5 minutes into simmering the garlic and parsley. Man that was soooo fire. (We love spic Read More