Lagman Soup From Elena
Lagman Soup, like Manti, Chebureks, is a traditional Central Asian dish that many people from former Soviet Union remember and like to make for their families. It normally cooks on open fire and serves on top of the noodles. Noodles in Central Asia usually made fresh from scratch and cut into thick long strips,
for this recipe we will use nest noodles that you can find in any grocery store.
My friend Elena, as myself, was born and raised in one of these beautiful Central Asian countries, Kirghistan. Elena cooks many traditional dishes for her family and friends and was very happy to share her Lagman Soup recipe with us.
For about 5-6 servings you will need:
• 1 pound lean beef or lamb
• 1 large turnip
• 1 onion
• 2 large carrots
• 3 garlic cloves
• 1 red or orange bell pepper
• 1 bunch of green onion
• 1/4 vegetable oil
• 2-3 tablespoons of tomato paste
• 2 cups of water
• 1 tablespoon paprika
• 1 teaspoon cumin seeds(optional)
• salt and black pepper to taste
• 5-6 nest noodles
Thin slice your meat, carrots, turnip, onion and bell pepper. Dice garlic and chop the green onions.
In a wok heat oil then add your sliced meat and brown it.
Then add a little bit of water and some cumin and cook beef until it is tender. Mix in your carrots, turnip, garlic and onion to the meat and continue to cook for about 5 minutes turning it over.
Then add sliced bell pepper and green onion and cook for about 2-3 minutes, the pepper needs to stay a bit crunchy.
Mix tomato paste, salt and pepper with 2 cups of water and poor it over your meat and vegetables.
Cook your soup for another 5-7 minutes.
Serve your Lagman Soup hot over the cooked noodles with some sour cream if desire.