Pork lagman soup recipe. Lagman recipe with photos at home from pork step by step. Recipe for delicious homemade lagman with pork

What is lagman? This dish, which takes its roots from Central Asia, is a real heritage of the Dungans and Uyghurs. In the classic version of the recipe, lamb and beef are used, a little less often - pork, and very rarely such dietary meat as turkey or chicken is found. This also includes vegetables, and necessarily - a large number of tomatoes and bell peppers and, of course, potatoes.

Lagman is difficult to classify as one thing - the first or second course. It's actually somewhere in between. It all depends on the method of presentation. Add more broth to the lagman and it becomes a soup. Reduce the amount of broth by adding more vegetables to create noodles with vegetables.

Among vegetables, tomatoes, onions, bell peppers and even eggplants are added to the dish. However, the recipe is not limited to this list. Black and red pepper, as well as garlic, are used as seasonings. In order to decorate a dish that already looks bright and juicy, use a generous handful of greens. By the way, there are several types of dishes - boso, guiru, suyru and so on.

The recipe has a very rich history. Despite the fact that this dish was first introduced by the Uyghurs, the Uzbeks also consider it theirs. The same goes for the Chinese, who call it lamian. And the Japanese have a dish close to lagman - ramen.

The recipe can be prepared from different meats, but it is better to choose fatty, boneless varieties. We will prepare lagman from pork, the original recipe is prepared from special noodles for lagman, but since it is not always possible to find it, you can use spaghetti, and the thicker the better. You can also use homemade noodles.

Taste Info Hot soups / Noodle soup

Ingredients

• boneless pork, clean fillet – 300 g;
• potatoes – 3 pcs.;
• onions – 2 pcs.;
• tomatoes – 2 pcs.;
• carrots – 2 pcs.;
• sweet pepper – 2 pcs.;
• tomato paste – 3 tbsp;
• vegetable oil for frying;
• dill greens – 1 bunch;
• garlic – 3 cloves;
• seasonings, salt, pepper - to taste;
• spaghetti or lagman noodles – 250 g.

How to cook lagman with pork at home

Peel the onion and cut it into quarters. Take a deep saucepan, heat vegetable oil in it and fry the onion until golden brown.

Wash the pork, cut into cubes, add to the onion and fry in vegetable oil, stirring constantly.

Peel the carrots and grate them on a coarse grater. Add to the saucepan and fry for another 5 minutes.

Peel the garlic, grate it on a fine grater and fry it in a saucepan.

Peel the bell pepper and cut it into small cubes. Do the same with the tomato. Add to the saucepan and fry for 10 minutes.

Note: If you want the dish to look beautiful, use bell peppers of several colors in the recipe. Or choose bright, red varieties.

Finely chop the dill. Add it and tomato paste to the saucepan.

Add enough water to the saucepan to cover the vegetables. Add salt and pepper, add potatoes and simmer until done under a closed lid for 30-40 minutes. While the sauce is preparing, boil the spaghetti or lagman noodles until tender in salted water.

The way you serve the dish will depend on what you want to end up with. Should it be soup? Then simply mix the pasta with vegetables and “drown” them in the broth. If you like thicker lagman, then simply put noodles on a plate and pour broth and vegetables and meat on top. Lagman with pork is ready, bon appetit!

Note to the owner:

• If you want to add a vegetable such as eggplant to the recipe, do not forget to first chop it and add salted water - this will remove its bitterness.
• If you want the sauce to be brighter, add tomato paste. Without it, the broth will be lighter.
• The cooking time for the goulash will depend on what kind of meat you use. For example, for pork it will take no more than 30-40 minutes, but for veal - no less than an hour.

Description

Pork lagman it will turn out no worse than a dish prepared according to a classic Uzbek recipe, the basis of which is lamb or beef. A cook of any level can handle preparing the delicacy, and even more so if the household has a multicooker. The “magic” device will help not only reduce the amount of dirty dishes to a minimum, but also make vegetables and meat boiled and tender.

Preparing pork lagman will take less time than stewing a delicacy according to a traditional recipe made from tougher meat. It is best to prepare a delicious dish in a cauldron, because it is in such a pan that the meat and vegetables will be baked, and not just boiled.

The recipe for real Central Asian lagman does not include potatoes. The original uses radish or daikon. Replacing ingredients does not play a special role in the taste of the dish, because both radish and potatoes are needed solely for mass. Of course, radishes have lower calorie content than potatoes, and a dish with the latter will be higher in calories, but this does not matter, because pork is also higher in calories than veal and lamb.

A simple step-by-step recipe with a large number of photographs taken at each step of preparing a tasty and satisfying thick soup with your own hands will help the youngest and most inexperienced cooks understand the process. A detailed description of all the steps will make it possible to get a dish at home, the taste of which will be very close to the original.

Ingredients

• 
  (tenderloin, 1 kg)
• 
  (1 PC.)
• 
  (1 PC.)
• 
  (1 PC.)
• 
  (1 tbsp.)
• 
  (3 cloves)
• 
  (1 PC.)
• 
  (3 pcs.)
• 
  (500 ml in waju + 2 liters for boiling noodles)
• 
  (3 tbsp.)
• 
  (taste)
• 
  (taste)
• 
  (1/2 tsp)
• 
  (1 tsp)
• 
  (1 tsp)
• 
  (1 tsp)
• 
  (for lagman, 1 pack)
• 
  (82%, 50 g)
• 
  (1 small bunch)
• 
  (1 small bunch)

Cooking steps

Prepare the products shown in the photo. Wash the potatoes and carrots and then peel them. Place the potatoes in a deep bowl and cover with cold water. Rinse the sweet pepper and tomato in cool water, and then plunge them into boiling water for a minute. This will remove the tough skin from the vegetables. Remove the onions and garlic from their shells, and only then begin preparing the meat. Rinse the last of these ingredients in running water and blot off excess moisture with paper towels.



Cut the meat into thin strips of arbitrary length.



Finely chop the prepared onion.



Heat a thick-walled cauldron over high heat, then add deodorized vegetable oil to it. Place the chopped meat in hot oil and then add the onion to it.



Fry these ingredients for ten minutes. The products should be thoroughly fried and change color. To do this, fry the workpiece in a cauldron over high heat and stir constantly.



After the specified time, add salt, ground black pepper and ground red pepper to taste. After this, mix all the ingredients thoroughly and continue frying..



While the meat is frying, chop the tomato. It is best if the product is cut into long strips.



After the tomato, finely chop the garlic. You can grind the spicy vegetable in a press.



Add the garlic and tomatoes to the meat and onions, and then mix carefully. Reduce heat to medium and simmer for another five minutes.



Stewed meat with tomatoes will take on the color as in the photo.



Remove the potatoes from the water, pat dry with napkins, and then cut into medium-length strips.



Place the vegetable in a cauldron with the meat, which should be stewed in its juice all this time.



Simmer all components for half an hour under the lid. After the time has passed, stir the mixture.



While the meat and vegetables are stewing, cut the bell pepper into long strips.



Place the prepared product in a cauldron and carefully mix the mass with a spatula or a spoon with a long handle. Leave the dish to fry for about five more minutes.



Meanwhile, chop the carrots as shown in the photo.



Add carrots to meat and vegetables and mix well. Leave the dish to fry over medium heat for about three more minutes..



Add tomato paste to the aromatic mass, and then stir the delicacy again.



It's time to add dried parsley, dill and meat seasoning to the pork lagman. After this, you should mix the lagman again.



Pour cold boiled water into the cauldron with meat and vegetables. The minimum volume of liquid should be such that it is approximately three centimeters higher than the products in the pan.



At this stage of preparing a delicious dish of pork and vegetables, you need to cover the cauldron with a lid and then reduce the heat to low. From this moment, the preparation in the cauldron should be stewed for about forty minutes. During this time, the water will completely evaporate and the meat will become airy..



About fifteen minutes before the end of stewing the pork lagman, boil the noodles. To do this, put cold water in a saucepan and boil it.



Remove the noodles from the packaging and then divide them into layers.



At the moment of boiling, add salt to taste to the liquid, and then immediately lower the briquette into it.



Cook the product for ten minutes, then drain the noodles in a colander and rinse them with several liters of hot water. Leave the pasta in the bowl until the water stops flowing from the colander.



Place the warm noodles (called chuzma among the Uzbeks) into the pan in which they were cooked, and then add butter. Using a spoon, stir gently to coat the pasta.



Ready-made meat with vegetables, which has the classic name vaja, when finished looks like the delicacy in the photo. All that remains for the cook to do is add fresh, finely chopped herbs to the hearty dish.



Pork lagman is served in deep clay bowls, because such plates retain heat longer. Chuzma is placed on the bottom of the plate, and on top of it is a portion of meat with vegetables in gravy. Serve a fragrant and satisfying delicacy to the table, garnishing it with dill and parsley.



Bon appetit!

Lagman is an oriental dish that is most often prepared from beef or lamb. But pork lagman also has a wonderful taste. Depending on the amount of water, it can be prepared as a soup or as a main course.

Tip: all the components of lagman can be cooked together if you plan to eat everything at once. The noodles soften in the water and absorb it. In just a couple of hours it will not be soup, but an unpleasant porridge. If you plan to save some from lunch for dinner, it is better to choose a recipe where the noodles are cooked separately and poured before serving.

Components:

• half a kilo of pork;
• 4 onions;
• 2 large tomatoes, eggs and bell pepper;
• 2 medium heads of garlic;
• one carrot;
• 0.6 kg noodles;
• 2/3 cup vegetable oil;
• a bunch of different greens;
• water;
• spices and salt.

Classic recipe for pork lagman:

1. Chop the peppers and carrots into small cubes, and chop the tomatoes finely too.
2. Chop the garlic with a knife, prepare the herbs and remove for a while.
3. Pour oil into a cauldron and heat to maximum. Carefully throw in the meat with onions and carrots. Fry for 15 minutes, stirring all the time.
4. Add peppers and tomatoes, cook for another 8 minutes. Then pour water and add garlic. Switch the heat to low and cook until done.
5. Fry the eggs separately, like an omelet. Cut it into strips.
6. Boil water, add a little salt and cook the noodles until fully cooked. Drain in a colander and rinse with cold water.
7. Lay out the noodles and pour over the meat sauce. Sprinkle the dish with omelette strips and chopped herbs. Can be served immediately.

In pots in the oven

Ingredients:

• kilogram of pork on the bone;
• 4 handfuls of noodles;
• 2 peppers, onions and black radishes;
• 0.5 liters of homemade tomato juice;
• 3 small carrots;
• 5 cloves of garlic;
• 50 g cilantro;
• vegetable oil for frying;
• salt and seasonings.

Cooking instructions:

1. Rinse the meat and separate it from the bone, cut into medium-sized pieces of any shape.
2. Place the bone in a saucepan and add water. Boil the broth and remove the foam. Reduce heat to low and simmer for one and a half hours.
3. Peel the carrots and radishes and throw them into the pan.
4. Make tomato paste: boil the juice in a clean frying pan for 30 minutes. Cook over medium heat, stirring all the time.
5. Heat a deep frying pan with oil and add pork. Fry for a short time, until the first crust.
6. Cut carrots, radishes and peppers into strips. Onion in half rings, garlic in cubes.
7. Pour the tomato paste into the meat frying pan and cook over medium heat for 5 minutes. Stir all the time.
8. Add vegetables, stir well. Simmer over low heat for a quarter of an hour. Add a glass of broth and simmer for 30 minutes.
9. Pour 180 ml of broth into the pots. Place in a preheated oven for 60 minutes.
10. Place the noodles in them and cook in the oven until done. Remove and leave in another container for a while.
11. Place back into the pot with the meat mixture on top. Place in a hot, but turned off oven for 10 minutes.
12. Sprinkle the finished dish with chopped cilantro and serve.

Cooking in a slow cooker

What do you need:

• 0.6 kg pork meat;
• 0.5 l of water;
• 100 g vermicelli;
• 2 sweet bell peppers;
• 1 carrot and onion;
• celery root;
• 2 spoons of tomato paste;
• for frying Art. l. oils;
• fresh parsley;
• half a teaspoon each of salt and pepper.

Cooking lagman in a slow cooker:

1. Cut the pork meat into medium-sized pieces.
2. Fry it on the “Baking” program for half an hour.
3. Chop the celery and carrots into small cubes, and the onion into rings. Throw everything into the meat.
4. Cut the peppers into thin slices and place in a slow cooker. Sprinkle salt and pepper.
5. Set the “Quenching” program for one and a half to two hours. Fill the contents of the pan with water to the top mark.
6. Separately, cook vermicelli in a saucepan and place on plates.
7. Before serving, pour meat gravy over it and sprinkle with finely chopped parsley.

Delicious homemade lagman with pork

Ingredients:

• kilogram of meat;
• 1 large tomato and pepper each;
• 1 medium carrot and onion;
• 0.4 kg long vermicelli or noodles;
• half a package of ground coriander;
• vegetable oil for lubricating noodles and frying;
• hot red pepper – 5 g;
• 1 tsp. salt.

Recipe for delicious homemade lagman with pork:

1. Coarsely chop the meat and place in a frying pan with hot oil for a few minutes.
2. Cut the onion into cubes, tomatoes, carrots and pepper into strips.
3. Add vegetables in the following order: onion, pepper, carrot, tomato. There should be a 5 minute difference between each product. During this time, stir the contents a couple of times.
4. Simmer all the products for another 3-4 minutes and transfer them to the cauldron. Pour hot water and boil.
5. At this time, cook the noodles and let the water drain. Add just a little oil - then it will not stick together.
6. Add noodles to other ingredients and cook for about 20 minutes. Once ready, add seasonings and leave for 5 minutes.
7. Serve the lagman hot immediately after it is ready.

How to cook with eggplants

What to make it from:

• 400 g pork;
• 450 g special noodles;
• 1 large eggplant;
• 2 carrots, tomatoes and peppers;
• 1.5 large onions;
• 3 cloves of garlic;
• 120 ml vegetable oil;
• a bunch of your favorite greens;
• a little salt.

How to cook lagman with eggplants:

1. Wash and dry the meat, cut into medium-sized pieces.
2. Chop carrots and peppers into strips, tomatoes, eggplant and onions into cubes. Chop the garlic with a thin knife.
3. Heat the oil in a frying pan and add the onion, after 15 seconds add the pork to it. Fry the onion until golden brown.
4. Add eggplant, peppers, carrots and simmer for a quarter of an hour. Add tomatoes, salt and pepper.
5. Pour water and simmer for at least half an hour until the vegetables are completely cooked.
6. Cook the lagman noodles until done. Drain the water and place it in a deep bowl.
7. Top with gravy before serving. Chop the greens and sprinkle on top.

Step-by-step recipe with potatoes

Products you will need:

• 300 g each of meat and noodles;
• 200 g of tomatoes and potatoes;
• 2 small onions;
• 1 carrot and 1 sweet pepper each;
• 3 cloves of garlic;
• a tablespoon of soy sauce;
• sunflower oil;
• seasonings and salt.

Recipe for pork lagman with potatoes:

1. Rinse the pork, remove the veins and cut into medium-sized cubes.
2. Cut carrots and peppers into strips, onions with garlic and tomatoes into arbitrary pieces. Coarsely chop the potatoes into cubes.
3. In a heated frying pan, fry the meat until browned. Pour in soy sauce and simmer for at least half an hour. As the liquid evaporates, add water 2 tablespoons at a time.
4. Throw in the onion, after 2 minutes the carrots and garlic. Stir for two minutes and add potatoes. Stir all the time, cook for 5 minutes.
5. Pour enough water so that the vegetables and meat are completely under it.
6. Add salt and pepper, bring to a boil. Simmer for 7 minutes. Add the tomatoes and peppers, cover the container and leave for 8 minutes.
7. Boil the noodles, remove the water and place on plates. Pour over the meat part of the dish, sprinkle with your favorite herbs and serve.

Pork lagman soup

What do you need:

• half a kilo of meat;
• 0.2 kg special noodles;
• 2 small tomatoes;
• 2 large onions;
• 1 carrot and radish each;
• sunflower oil;
• 6 cloves of garlic;
• hot chili pepper, black pepper, cumin seasoning, coriander and paprika;
• a level spoon of salt.

Cooking instructions:

1. Cut the washed and dried meat into pieces of any size and shape.
2. Heat oil in a cauldron and fry the meat until the color changes. Chop the onion and add to the meat. Stir occasionally to prevent the pork from burning.
3. Grind the garlic in a garlic grinder, cut the tomatoes into thin slices, radish and carrots into small cubes.
4. Send vegetables to the cauldron: carrots, radishes, garlic with seasonings. There should be a 10 minute difference between them. Cover and simmer for 8 minutes.
5. Add the tomatoes and simmer for 5-6 minutes. Pour as much water as for regular soup. Close the lid, set the heat to low and simmer until done.
6. Cook the noodles, drain the water and place on plates. Pour the finished soup over it, add some finely chopped herbs and serve.

Making noodles for lagman with your own hands

Products:

• kilogram of flour;
• 2 chicken eggs;
• 0.4 l of water;
• one and a half tablespoons of salt;
• half a teaspoon of soda;
• a glass of vegetable oil.

Noodles for lagman at home:

1. Heat the water - it should be warm. Pour into a deep container, add a spoonful of salt and stir.
2. Beat in the eggs and use a fork or whisk to make a homogeneous liquid.
3. Add flour and knead the dough until it has an even consistency.
4. Wet a towel with cold water and wrap it around the ball of dough. Set it aside for at least an hour. During this time, knead the dough a couple of times. Do not use flour.
5. When it becomes smooth, you can proceed to the next stage. Pour half a glass of water into a deep bowl, add soda and the remaining salt. Stir until they dissolve.
6. Rub the liquid into the dough: wet your hands and knead it, twist it. Repeat until the water runs out. It should become elastic and stretch well.
7. Make several long sausages from the dough and cut them into small pieces. Leave for 20 minutes under a damp towel.
8. Wet your hands thoroughly with oil. Roll out thin sausages again, no thicker than your finger. Grease the board with oil and place them on it. Leave under a damp cloth for a quarter of an hour.
9. Pull out a strip of dough and roll it out to the thickness of a pencil. Cover again and leave for a quarter of an hour.
10. Make spirals and set aside for 10 minutes. Take one and start stretching, passing through your fingers, twisting slightly. Make spirals again, but thinner, and set aside for 20 minutes.
11. Pull and pull the noodles through your fingers, making them even thinner. Then gradually roll it into an oval skein.
12. The cooking time for such noodles is 2 minutes. Once ready, it is drained, greased with oil and filled with meat gravy for lagman.

Delicious and satisfying Asian dishes have become an integral part of the modern European (and Russian) culinary school. One of the unusual, but undoubtedly appetizing dishes is lagman.

Its peculiarity is that it will be appropriate to serve both for lunch (as a first course, and for dinner, if you make it thick). In addition, the gravy formed during the cooking process can be used as a sauce for side dishes.

Step by step recipe

Home cooking steps:

1. Processing meat is an important stage; you will need to rinse it under warm water and cut it into portioned (small) pieces;
2. All vegetables from the recipe must be peeled, then chop the onion, cut the potatoes into cubes (medium size), grate (or cut) the carrots, cut the bell pepper into pieces (cleaning the core), tomatoes should also be cut into pieces;
3. Garlic (if fresh vegetable is used) must be passed through a press or finely chopped with a knife;
4. In different containers, fry chopped vegetables (except potatoes) and meat (until golden brown, but not burnt), using sunflower (optionally, olive) oil;
5. Then vegetables (previously stewed) and meat (almost completely cooked, which can be determined by the softness of the fibers) should be transferred to a saucepan or cauldron, add a little water (about 450 ml) and simmer over medium heat for about 25-30 minutes (you will need to add salt) ;
6. Separately, boil the noodles (or spaghetti), also adding salt to the water;
7. Place the potatoes with the vegetables and continue cooking for another 15 minutes;
8. Rinse the boiled noodles well so that they do not stick together and cool slightly;
9. Add garlic to vegetables and meat (2 minutes before cooking);
10. Then the noodles should be mixed with vegetables and meat, covered with a lid and left to “simmer” for another 10-15 minutes without heating.

Serve hot, you can sprinkle with fresh or dried herbs.

Cooking lagman with pork in a slow cooker

In order to facilitate the process of preparing lagman and reduce time, you should use a multicooker. The ingredients for preparing the dish will be as follows:

• pork – 0.5 kg;
• paprika (bell pepper) - 3 pcs;
• tomato juice or paste (you can use canned tomatoes in their own juice) – 170 g;
• carrots and onions – 2 pcs each;
• garlic (it is best to use fresh for this dish) – 3 cloves (you can replace it with dried seasoning);
• potatoes (large, fresh) – 300 g (2-3 pcs);
• eggplant – 2 medium-sized pieces (can be replaced with zucchini if ​​necessary);
• noodles (lagman, homemade, as a variant of spaghetti) – 120 g;
• sunflower oil – 0.3 cups;
• a set of spices and seasonings: salt, black pepper (red if desired), dried paprika - all to taste.

Cooking time: 70-80 minutes.

The calorie content of lagman is 130 kcal (calculated per 100 g).

Preparation steps:

The serving is formed as follows - noodles are laid out in a deep bowl, then a layer of meat and vegetables is placed on top of it. The gravy is added according to the calculation: more for the first, less for the second.

When preparing lagman with pork, you should use durum wheat noodles. Not only the usual peppers, garlic and salt are suitable as seasonings, but also cumin and barberries - they will give the dish a characteristic taste and pleasant aroma. If you prepare lagman noodles yourself, then the dough for it should be elastic.

Probably not all housewives know what a lagman is. But this is one of the most popular Central Asian dishes, which has an interesting taste. It is prepared mainly in Kazakhstan, Afghanistan, and China. It is also popular among the Crimean Tatars. This dish is both a soup and a main course at the same time. It consists of long noodles, meat and vegetables. Translated into Russian, the word “lagman” means “stretched dough.” This name reflects the essence of the dish itself. After all, the noodle dough is rolled out and stretched by hand in a special way. Although the dish is traditionally prepared from lamb, lagman with pork is also very tasty, the recipe for which we will consider below.

Cooking features

Many people think that cooking lagman is very difficult, but it is not so. In addition, today you can buy ready-made noodles for this dish in the supermarket. This will significantly reduce the time it takes to prepare it. In order to make a real lagman with pork, the recipe for which is actually very simple, you need to correctly create a special dressing from garlic, hot pepper and vegetable oil. It is served in a separate dish so that everyone can season the dish to their taste.

Lagman can be both the first and second course. It depends on how much broth will be added to it. Moreover, it can be either meat or vegetable. Traditionally, spices such as paprika, star anise and cumin, coriander and black pepper are used for this delicacy. This dish is always prepared in three stages: preparing the noodles and vegetables, forming the dish.

If the lagman noodles turn out to be hard enough, add meat, broth and vegetables to it, cover with a lid and leave for 15 minutes. When preparing a dish, it is important not to overcook the vegetables so that they do not lose their shape. Therefore, the contents of the container should not boil too much. It is recommended to simmer it over low heat.

Fresh tomatoes can be replaced with canned ones. But in this case, you should reduce the amount of salt. It is also recommended to periodically taste the lagman for spices, so as not to spoil the dish with too many of them. In addition to pork, you can use other meats. It is best to cook it in a cauldron. You can also use a multicooker for this purpose. The taste of the delicacy will not be affected by this.

At first glance, it seems that such a dish is very difficult and takes a long time to prepare, since it contains a huge number of ingredients and spices. But even an inexperienced cook can cope with this task; you just need to be patient.

Noodles for lagman

Before you consider the recipe for lagman with pork at home, you need to dwell on the preparation of the noodles themselves.

Ingredients:

• 1 kg flour;
• 2 eggs;
• 400 g warm water;
• 1 tablespoon salt;
• 0.5 spoons of tea soda;
• 180 g vegetable oil.

Add salt to the water and mix. Add eggs and beat a little with a whisk or fork. Then add flour and knead the dough. Cover it with a towel and leave for one hour, kneading it about three times during this period.

Pour half a glass of water into the container, add soda and salt. This solution is rubbed into the dough to make it elastic. Then the dough is pulled out into a rope and cut into pieces, which are placed on a plate previously greased with oil. The dish is covered with a towel and left for ten minutes, after which thin sausages are formed from the pieces, laid out on the table, covered with a towel and left for 10 minutes again. Next, each piece is rolled out on a board, twisted into a spiral and left for 12 minutes. Each piece is then stretched to the required diameter.

The finished noodles are boiled in salted water for about two minutes, drained in a colander and washed, transferred to a container and greased with oil. Now from this preparation you can prepare lagman with pork, the recipe for which is provided in this article.

Classic recipe

Required ingredients:

• 0.5 kg pork meat;
• 4 tomatoes;
• 1 head each of garlic and chili pepper;
• 5 bell peppers;
• 1 large carrot;
• 3 onions;
• 50 g vegetable oil;
• 1 radish;
• celery.

Lagman with pork and radish turns out very tasty. The classic recipe involves cooking the dish in a thick-bottomed bowl or cauldron. To create it, the meat is cut into pieces, placed in a container, oil is added and fried. Carrots, sweet peppers, onions and radishes are peeled and cut into strips. Tomatoes and chili peppers are cut into pieces.

Vegetables, except tomatoes and hot peppers, are added to the meat and fried over high heat for about five minutes. Then tomatoes and chili are added to the mixture. Then pour in water, cover with a lid and simmer for about 25 minutes. After time, add chopped garlic and celery.

The pre-cooked and boiled noodles are placed in a container, one glass of the broth in which the noodles were cooked is added, and As you can see, this lagman cooks faster with a classic recipe used in the cuisines of Central Asia.

Lagman in a slow cooker

Grocery list:

• 400 g pork meat;
• 400 g of prepared noodles;
• 30 g vegetable oil;
• 1 eggplant;
• 1 carrot;
• 3 tomatoes, potatoes, sweet peppers, onions and cloves of garlic.

Currently, culinary specialists in our country often prepare lagman. A recipe with pork in a slow cooker involves using any model of equipment. The appliance is turned on and the “Baking” mode is selected. Pour oil into a bowl, add pieces of pork and fry for 15 minutes, stirring. Then add chopped onion and garlic and continue heat treatment.

All vegetables are cut into strips, placed in one container and mixed. The mixture is added to the meat, water is added, the “Stew” mode is selected and cooked for 40 minutes, adding salt during the process. In the finished lagman with pork, the recipe for which we already know, add noodles, cover with a lid and leave for 5 minutes. The finished dish is sprinkled with chopped herbs and served.

Pork soup

Ingredients:

• 0.5 kg pork tenderloin;
• 4 cloves of garlic;
• 2 tablespoons of tomato paste;
• 1 carrot, onion, tomato and medium-sized head of cabbage;
• 1 eggplant and 1 zucchini each;
• 2 sweet peppers;
• 1 tablespoon vinegar;
• 3 bay leaves, peppercorns;
• 15 g vegetable oil;
• salt and herbs.

It turns out very good with pork, a recipe that even a beginner can master. First, the cabbage is finely shredded, the meat and all vegetables are cut into small cubes. The garlic is peeled and chopped. Oil is poured into a cauldron, meat is added and it is fried. Then lay out the cabbage. Fry for 3 minutes. Lay out the carrots and onions, and then fry again for 3 minutes. Then pour in water and simmer everything for about 20 minutes. After this, vegetables, salt and pepper, tomato paste, vinegar are added to the cauldron and subjected to heat treatment under a closed lid for 40 minutes, also adding water. 3 minutes before the end of stewing, add garlic, bay leaf and noodles. The finished soup is sprinkled with chopped herbs before serving.