Lagman in a cauldron
Description
The soup is simple and quick to prepare. Lagman in a cauldron takes about one and a half to two hours. First, the meat is fried, then the vegetables are fried, after which the meat and vegetables are simmered for almost an hour. Then spices are added, and greens are put in just before the end of cooking. You can add about one and a half cups of the water in which the lagman was cooked. The lagman noodles are made by hand: flour—800–1000 g, salt—1 tsp, eggs—2, water—1.5 cups. Knead a firm dough, similar to dumpling dough, roll it out into a sheet, roll it up and cut into wide strips. Good luck, and the soup is ready to serve.
Instructions
- 1
Step 1
Fry the meat with tail fat in a cauldron.
- 2
Step 2
Slice the onion into half-rings.
- 3
Step 3
Cut the carrots into julienne strips.
- 4
Step 4
Add carrots and onions to the meat in the cauldron. Mix well.
- 5
Step 5
Cut the tomatoes into pieces.
- 6
Step 6
Cut the pepper into strips.
- 7
Step 7
20 minutes after the carrots, you can add tomatoes and peppers to the cauldron.
- 8
Step 8
After five minutes, add the beans.
- 9
Step 9
Chop the greens.
- 10
Step 10
Peel and chop the garlic.
- 11
Step 11
Add spices.
- 12
Step 12
Simmer for 15 minutes.
- 13
Step 13
Remove the meat and cut it into portions.
- 14
Step 14
Return the meat to the cauldron, add garlic, herbs, and celery.
- 15
Step 15
Cook the laghman separately. You can buy it or make it yourself.
- 16
Step 16
Pour onto plates and serve.