Uzbek Layman Soup is a hearty and flavorful dish that blends rich culinary traditions with comforting ingredients, making it a perfect choice for a soul-warming meal. This classic soup, popular among Bukharian Jews, features tender chunks of beef or lamb, earthy vegetables, and aromatic spices like cumin and coriander, all slow-cooked to perfection. The result is a savory broth packed with bold flavors that reflect the rich heritage of Central Asian Jewish cuisine. Whether enjoyed as a starter or a satisfying main dish, Uzbek Layman Soup offers a taste of tradition in every bite, perfect for sharing with family and friends.
Ingredients
Servings 4
- ½ pound boneless beef cubes
- 2 teaspoons salt
- ¼ teaspoon freshly cracked black pepper
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 tablespoon paprika
- 8 cups stock/water
- 1 carrot julienned
- 3 small potatoes diced
- ¼ cup chopped parsley
- ½ pound thick noodles
Nutritional Facts
Nutrition Facts
Uzbek Lagman
Amount per Serving
Calories
393
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
35
mg
12
%
Sodium
3441
mg
150
%
Potassium
1076
mg
31
%
Carbohydrates
55
g
18
%
Fiber
6
g
25
%
Sugar
9
g
10
%
Protein
20
g
40
%
Vitamin A
4859
IU
97
%
Vitamin C
40
mg
48
%
Calcium
57
mg
6
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Season beef with salt and black pepper. Heat olive oil in a Dutch oven, sear beef on all sides. Remove from the pan.
- Add garlic, tomato paste, cumin and paprika, stir and add stock. Stir and add carrots, and potatoes.
- Return beef to the pot and let simmer for 2 hours or until beef is tender. Stir in parsley.
- Cook noodles as written on the package until al dente. Divide noodles in bowls ladle soup on top and serve hot.
Leah
I don't see coriander listed in the ingredients, but in the intro it is mentioned.
Agreed! The recipe is a little flat on flavor with just cumin as the strongest spice present here.
You truly know this topic well! The loading speed of your website is also remarkable. Great job—I’m very impressed.
Please correct the spelling of the soup’s name: it’s Lagman. Thanks
Thank you for sharing Lakman recipe. I ate this food which was lovingly prepared for my family and me by “Wanderers” in a former, Far Eastern Central Asian region. Lovely people. Gracious hospitality. Delicious food. One of the ladies taught me how to sew on a Singer treddle machine and how to make Lakman.
This lady referred to my husband and I as her family from afar. I will always remember, with joy and tears in my heart, this lady and her people.
🕊🙏🏻