Lamian or Lagman Soup

Lamian or Lagman Soup


  • meat pork (can lamb) 300-400 gr.
  • onions 2 pcs.
  • carrot 1 pc.
  • potatoes 4 pcs.
  • Bulgarian pepper 1 piece (large)
  • tomato paste 2-3 tablespoons
  • vermicelli 200 gr.
  • water 1.5 liters
  • garlic 3 cloves


  1. Prepare meat, piss dry, cut into large pieces. We go to the bowl of the multivark and display the “Baking” or “Frying” mode. Leave it for 15 minutes. The meat will be crusted and let out the juice.
  2. While the meat is fried, cut the carrots into cubes and onions into half rings. And lay out to the meat, stir and leave for 5 minutes.
  3. Mode potatoes and peppers, garlic cubes and lay out in multivarku to meat. Solim, pepper, add spices to taste, I have “Hmeli-Suneli”. Add the tomato paste. We pour in water, depending on the desire, we regulate the density of the lagman. Mix all the ingredients, close the lid and set the extinguish mode to 35 minutes.
  4. While Lagman is brewed, its main part, we cook noodles or vermicelli. Add a couple of pieces of butter and mix, so that it does not fuse in the future. We cut greens and wait for our Lagman.
  5. Here our Lagman is ready! We pour the sauce from Lagman to the plate and add a little noodles, depending on the preferences, you can adjust the density of noodles. The noodles remain in a separate bowl, and are added only separately in portions. We add greens.!

Bon Appetit

Comments are closed.