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This rich beef laghman soup is deeply comforting, with tender beef, vegetables, warming spices, and silky homemade egg noodles. It is hearty enough for dinner, slightly spicy if you like, and even more flavorful the next day.
Rich Beef Laghman Soup with Homemade Egg Noodles
Course: Soup, Main CourseCuisine: Central Asian-inspiredDifficulty: MediumServings
6
servingsPrep time
35
minutesCooking time
1
hourCalories
650
kcalRest time
40
minutesTotal time
2
hours5
minutesA hearty Central Asian-inspired beef laghman soup with vegetables, warming spices, and homemade egg noodles.
Ingredients
- Soup
700 to 900 g beef, preferably a mix of beef ribs and stew meat
3 tablespoons sunflower oil
1 large onion, diced
1 large carrot, diced
1 red bell pepper, diced
2 medium tomatoes, diced
2 to 3 potatoes, diced
1 tablespoon tomato paste
3 garlic cloves, minced
2 to 2.5 liters water or beef broth
1 teaspoon khmeli-suneli
1 teaspoon ground cumin
1/2 teaspoon saffron
Salt, to taste
Black pepper, to taste
Chili pepper or chili flakes, optional
Fresh parsley, for serving
Fresh cilantro, for serving
- Homemade Egg Noodles
2 eggs
200 to 250 g flour, plus more for dusting
1 tablespoon oil
Pinch of salt
Instructions
- If using beef ribs, separate them into pieces. Heat the sunflower oil in a large pot over medium-high heat and sear the beef until deeply browned on all sides.
- Add the onion and cook until softened. Stir in the carrot and cook for 3 to 4 minutes.
- Add the bell pepper, tomatoes, tomato paste, garlic, khmeli-suneli, cumin, saffron, black pepper, and chili if using. Cook for about 5 minutes, stirring often.
- Add the potatoes, browned beef, and water or beef broth. Bring to a boil, then reduce the heat and simmer for 30 to 40 minutes, or until the potatoes are tender and the broth is rich. Season with salt to taste.
- While the soup simmers, make the noodles. Beat the eggs with oil and salt, then gradually add flour and knead until the dough is firm but elastic.
- Cover the dough and rest it in the refrigerator for 30 to 50 minutes.
- Divide the dough into several pieces. Roll each piece very thin, dust lightly with flour, roll loosely, and slice into noodles.
- Spread the noodles on parchment paper or a wooden board and let them dry slightly.
- Bring a separate pot of salted water to a boil. Cook the fresh noodles for 2 to 4 minutes, depending on thickness.
- Place cooked noodles in serving bowls. Ladle the hot beef soup over the top and finish with parsley, cilantro, and extra black pepper.
Notes
- For softer meat, stew or pressure-cook the beef before adding it to the soup.
- Fresh noodles cook quickly, so watch them closely.
- Use both beef ribs and stew meat for a richer broth.
- Add fresh chili or chili flakes if you prefer a spicier soup.
Extra Tips for Beef Laghman Soup
Laghman is best served right after assembly, with the noodles in the bowl and the hot soup ladled over the top. If making it ahead, store the soup and noodles separately so the noodles do not absorb too much broth. The flavor of the soup deepens overnight, making leftovers especially good.
