Here you will find good, culturally literate recipes for broths. You may object: why do you need recipes for broths at all, because cooking them is a mere trifle, and everyone knows how to cook it correctly. Well, read the recipes collected in this section, and you will see that cooking broths at home is not as elementary a procedure as it may seem at first glance. You need to know some secrets to cook a really excellent broth. So you will find these secrets in the recipes presented below.
The dish can be prepared with any meat: lamb, beef, chicken, etc. A real lagman is made from special long noodles, lamb meat and various vegetables. My lagman recipe is somewhat simplified and adapted to our European conditions and capabilities. The taste of this lagman was rich, and the aroma was very appetizing.
This is our mother’s favorite soup, which we cook for a very long time and love it very much. Despite the name, it does not even include cream, but.. melted cheese gives the soup an unusually delicate taste. It’s impossible to break away 🙂
My family and I have been in love with Central Asian cuisine for almost 30 years and have been living in Osh (Kyrgyzstan) for 5 years. That’s when I tried this dish. It was prepared by the Uighurs, although the Uzbeks, Kazakhs (batta) have the same lagman. This dish is considered a thick soup.
So, Lagman. I love Uzbek cuisine, and I want to offer you an unusually delicious dish that will diversify your table, and in winter bad weather will warm and give you a feeling of satiety and peace…
Lagman is a wonderful dish, which is good because it can be used both as a first and second dish. In addition, lagman is perfectly stored for several days in the refrigerator and becomes even tastier. In any case, this dish is for those who are tired of soups and borscht.
This is a thick vegetable soup with smoked brisket. Its peculiarity and the main highlight is the wide variety of vegetables used in the preparation of this soup and giving the soup richness.
