If you are looking for a hearty meat dish, prepare a lagman with veal and mushrooms. This soup is especially well suited for the cold season, when you want meat and fatty foods. Bulgarian pepper, if possible, use different colors.
Ingredients
- Veal (clipping) – 400 g
- Noodles - 300 g
- Mushrooms - 250 g
- Bell pepper (different colors) – 2 pieces
- Onion - 1 piece
- Vegetable oil - 2 tbsp.l.
- Tomato paste - 40 g
- Zira - 0,5 tsp.
- Hop-suneli - 0,5 tsp.
- Salt - to taste
- Water (purified) – 1.5 l
Step-by-step cooking recipe
Wash the veal, slice and boil for 45 minutes in salted water.
Fish out the meat with a slotted spoon and cut it even smaller.
Chop the prepared mushrooms, bell peppers and onions.
Heat the oil in a deep frying pan, add the onion and fry until golden brown.
Add mushrooms, bell pepper and cook until the moisture evaporates.
Add veal, cumin, hops-suneli and fry for another 5 minutes.
Add the tomato paste, the remaining broth and simmer for 30 minutes on low heat.
Bring in the salt, turn it off and leave it under the lid.
Separately boil the noodles until tender, flip them into a colander and rinse with cold water.
Arrange the noodles on plates, add the soup with meat and vegetables.
