Dovga (Dovğa)
Overview
Dovga is an Azerbaijani soup of yogurt and fresh green herbs. Plain yogurt is whisked with water, an egg and a little flour or rice, then heated slowly and stirred in one direction the whole time so that it does not split. Once it boils, cooked rice and a large amount of chopped coriander, dill, mint and spinach or sorrel are added, and the soup simmers for a few minutes until thick and pale green. It can be eaten warm in winter or cold in summer, and some families add chickpeas or small meatballs. The flavour is sour, fresh and very herby.
History
Dovga is one of the best-known dishes of Azerbaijan and is traditionally served at weddings, between the rich meat courses, to help digestion. Herbs grow well in the green valleys of the Caucasus, and Baku markets sell large bunches of them all year. Similar yogurt and herb soups are made in Armenia, Iran and Türkiye, but dovga is known for the large amount of herbs it contains.
Main ingredients
Yogurt, rice, coriander, dill, mint, spinach. The soup is built on yogurt and water and is usually served hot. Diet: vegetarian; not usually gluten-free.
Explore: Yogurt soups · Rice soups · Mint soups · Spinach and greens soups · More soups from Azerbaijan
Recipe
Method
- 1
Whisk the yogurt, water, egg and flour together in a pot.
- 2
Heat slowly, stirring in one direction all the time, until it boils.
- 310 min
Add the rice and herbs and simmer for 5 to 10 minutes, still stirring.
- 4
Season and serve warm, or cool it and serve cold.
- ✓
Serve. About 1 h from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
