In bad weather and cold, I want food to be satisfying and tasty. Of course, while it is desirable to eat properly, providing the body with all the necessary substances. The source of protein (meat), fats (oil, meat), carbohydrates and fiber (vegetables and noodles), as well as a large number of microelements and vitamins - meat soups . Such dishes in the arsenal of each hostess there are more than a dozen, but everything is gradually boring and you want something new, unusual, but still tasty. Prepare the soup-lagman, a recipe for this wonderful, rich first dish from the cuisine of Uzbekistan is sure to please the household.
Correct noodles
This soup is prepared with noodles, but just throw in the pan bought in the store pasta will be the wrong move - so the lagman will not work. That is why it is important to either purchase a special lagmane noodles (in shops where they sell ingredients for cooking Asian cuisine) or cook it yourself. Only in this way you will get the right aromatic, rich, delicious lagman, and the recipe for noodles is basically simple.
Ingredients:
- water purified or boiled - 230 ml;
- salt - 2 small pinches;
- egg - 2 pieces;
- the flour sifted white of the higher grade - 2-2,5 glasses.
Preparation
Water slightly warmed - degrees to 40, no more, otherwise curdled egg white and noodles will not work. We sift the flour into a bowl with a slide, so that it is more convenient to knead the dough. Whisk the eggs with salt until the color changes to slightly darker. We pour eggs and water into the flour and knead the dough. It should be quite steep, so that the noodles do not break during cooking. When the dough a little rest after kneading, you can cut the noodles: roll very thin layers, dusting them with flour, turn off and cut. Cutting can be done in the usual way for us - thin long strips, or it is possible as in Asia - rhombuses or squares. If you like the lagman, you can roll noodles for future use - cut the noodles dried on sheets of paper or spread out tablecloths and poured into bags.
Varim Lagman
We offer a lagman recipe, at home it is easier to cook from beef, and not from traditional lamb. Of course, we choose quality beef or veal - not old meat, fresh and not weather-beaten.
Ingredients:
- noodles dried for lagman - 50 g per serving;
- onion - 2-3 pcs .;
- pulp of beef - 0,7 kg;
- carrots - 2 pieces;
- sunflower, odorless oil, preferably, refined - 50 ml;
- Freshly ground black pepper - 5-6 peas;
- potatoes are not boiled white - 5-6 pcs .;
- sweet pepper of any kind - 2 pcs .;
- pasta tomato domestic - 2 tbsp. spoons;
- dense tomatoes red not large - 4 pcs .;
- iodized salt - 1 tbsp. a spoon;
- laurel leaf - 2 pcs .;
- garlic - 5-6 teeth (small head);
- greens (parsley, coriander) - 1 small bunch.
Preparation
We cook all the ingredients: we clean the vegetables and grind them. Onion shredded feathers, carrots - thin straws, potatoes cut into cubes or slices, as you like, and pepper - short thick strips. Tomatoes are scalded with boiling water and peeled, and then cut arbitrarily, garlic can be passed through the press. My meat, dried with a towel and cut into thin straws. In a very hot oil we lower the meat and on strong fire keep it vigorously stirring until it brightens. We put onions and carrots and reduce fire. Meat is prepared with vegetables under the lid in vegetable and own juice, but it may not be enough - we add a little water. After 25-30 minutes we lay the potatoes, then wait 7 minutes and add