Ugro (Tajik Hand-Cut Noodle Soup with Lamb)
Local name: Угро
In short: A clear tomato-tinged broth with tender lamb, chickpeas and thin hand-cut noodles. A simple, filling Tajik family soup with few spices. It takes about 1 h 55 min in total and makes 4 servings.
- Prep
- 35 min
- Cook
- 1 h 20 min
- Resting
- 30 min
- Total
- 1 h 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 590 kcal
Ugro is a plain, filling noodle soup that Tajik cooks make from what is in the kitchen: lamb or beef, carrots, onions, tomatoes and chickpeas, with thin noodles cut by hand and dropped in at the end. It is related to lagman but far simpler, with a thin broth and almost no spice. The flavor comes from browning the meat well and simmering gently. Serve with fresh bread.
Instructions
- Mix the flour, salt and water into a firm dough, knead for 5 minutes, then cover and rest for 30 minutes.
- Heat the oil in a heavy pot over high heat and brown the lamb for 6 to 8 minutes. Add the onion and carrots and cook for 6 minutes.
- Stir in the tomatoes and garlic and cook for 4 minutes until the tomatoes break down.
- Add the chickpeas, water, salt and pepper. Bring to a boil, cover and simmer for 45 minutes until the lamb is tender.
- Roll the dough as thin as possible, dust with flour, fold loosely and cut into narrow ribbons about 5 mm (1/4 in) wide.
- Bring the soup to a boil, add the noodles in handfuls and cook for 4 minutes until tender.
- Season to taste, ladle into bowls and scatter with cilantro or dill.
Tips
- Browning the lamb properly gives the broth its flavor. Do not crowd the pot, and brown in two batches if needed.
- Beef chuck works too. Increase the simmering time to 1 1/2 hours before adding the noodles.
Questions and answers
How is ugro different from lagman?
Ugro has a thin broth and thin noodles with very few spices. Lagman is thicker, has stir-fried vegetables, and uses pulled noodles.
Can I make ugro ahead of time?
Make the broth up to 3 days ahead. Cook the noodles fresh, since they swell and soften in stored soup.
Can I use dried noodles?
Yes. Use thin egg-free noodles or broken spaghetti and cook them according to the package for about 6 to 8 minutes.
How long does it take to make Ugro (Tajik Hand-Cut Noodle Soup with Lamb)?
About 1 h 55 min in total: 35 min of preparation and 1 h 20 min of cooking.
How many calories are in Ugro (Tajik Hand-Cut Noodle Soup with Lamb)?
About 590 kcal per serving, with 29 g of protein, 65 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 590 kcal |
|---|---|
| Protein | 29 g |
| Carbohydrates | 65 g |
| Fat | 24 g |
| Fiber | 8 g |
| Sugar | 7 g |
| Sodium | 1600 mg |
Estimated values, calculated from the ingredients.
