Dovga with meat
4 servings
60 minutes
Dovga is a traditional Azerbaijani soup that combines tender lamb meatballs, aromatic herbs, and the sour milk sauce matsoni. This soup has been prepared in Azerbaijan for centuries, especially on cool days, as it not only satisfies but also warms. Its taste is rich and multifaceted: the sour notes of matsoni harmoniously intertwine with the softness of the meat and the freshness of the greens. Peas and rice add texture, making the dish hearty and nutritious. Dovga is traditionally served hot but is also delicious when chilled, especially in summer heat. This soup pairs perfectly with flatbreads and fresh herbs, and its mild acidity makes it unique in the world of soups.
1
Pass the lamb and onion through a meat grinder, add pepper.
- Onion: 1 head
- Mutton: 200 g
- Ground black pepper: to taste
2
Shape the minced meat into meatballs of the same size.
3
Prepare the matsuni sauce. For this, mix the sour milk with flour and bring to a boil, stirring constantly.
- Matsoni: 250 ml
- Wheat flour: 1 tablespoon
4
Boil peas in a large pot, then add rice, sorrel, meatballs, matsoni sauce, and salt to the broth.
- Peas: 2 tablespoons
- Rice: 0.5 glass
- Sorrel: 50 g
- Mutton: 200 g
- Matsoni: 250 ml
- Salt: to taste