Lagman Bukharian Soup

READY IN: 1hr 15mins


  • 1
    lb lamb chop (with the bone on, substitute beef)
  • 1
    tablespoon oil
  • 1
    teaspoon ground cumin
  • 1
    small onion (chopped up)
  • 1
    small carrot (scrape outer skin and cut into bite size pieces)
  • 3
    small potatoes (clean and cut into bite size pieces)
  • 1
    bell pepper (red, green or yellow remove seeds and chop up)
  • 1
    medium tomatoes (skin removed and chopped up)
  • 3
    garlic cloves (chopped up)
  • 1
    tablespoon tomato paste (optional)
  • 16
    ounces noodles, pre-cooked
  • 8
    8 cups chicken stock or 8 cups other stock
  • 18
    teaspoon salt and pepper, to taste
  • 12
    lb bread (hard crusted optional)


  • Use lamb chops and de-bone the meat cutting up into bite size pieces, set aside.
  • Heat up the 8 cups of stock and add 1 beef cube, set aside.
  • .
  • In a pan add the oil, cumin, onion and stir fry a minute or two.
  • Add the meat and stir fry a minute or two.
  • Add the carrots, potatoes, bell peppers, chopped tomato, garlic, stir a little.
  • Then add the soup stock and stir to mix.
  • Add the tomato paste, lower heat and simmer for 30 minutes.
  • In a pot of boiling water, heat up the pre-cooked noodles, a few minutes before the soup is finished and set (do not overcook, place under cold water if needed to stop the cooking).
  • Add to the soup salt and pepper to taste.
  • Place a portion of noodles in individual bowls and then add the soup.
  • Serve with a hard crusted bread, to your liking.
  • Enjoy.
  • .
  • NOTES-.
  • I have used pre-cooked noodles, however, the authentic soup recipe calls for “hand pulled noodles.” Google “Hand Pulled Noodles” Images and see how this is made. You can also serve this recipe in a dish and with less soup.