Dovga with greens and chickpeas
6 servings
60 minutes
Dovga is a Georgian sour milk soup that combines the freshness of greens, the tenderness of chickpeas, and the light spiciness of cumin. The dish's history dates back to ancient times when shepherds prepared nourishing and refreshing dishes based on buttermilk. The taste of dovga is delicate, tangy, with subtle nutty notes from the chickpeas and cumin. Buttermilk gives the dish lightness while fresh greens add aromatic richness. This soup is perfect for hot weather as it can be served chilled but also warms on cool days. It works well as a standalone dish or as an accompaniment to traditional Georgian flatbreads. Dovga is not just a soup; it's part of culture and a way to enjoy natural ingredients and harmony of flavors.
1
Soak the chickpeas for 8 hours, then boil them.
- Chickpeas: 1 glass
2
Wash and finely chop all the greens.
- Tarragon: 1 bunch
- Dill: 2 bunchs
- Parsley: 2 bunchs
- Cilantro: 2 bunchs
- Spring onion: 1 bunch
3
Lightly roast the cumin in a pan and grind it in a mortar.
- Ground cumin: 5 g
4
Pour water into the sour cream, add eggs, mix, and place on low heat. Add rice. Heat while stirring almost to boiling, but do not boil. Cook while stirring until the rice is ready.
- Clabbered milk (prostokvasha): 2.5 l
- Water: 3 glasss
- Chicken egg: 4 pieces
- Rice: 100 g
5
Add boiled chickpeas, cumin, salt, chopped garlic, and all the greens. Mix well, remove from heat, and let it sit for five minutes.
- Chickpeas: 1 glass
- Ground cumin: 5 g
- Salt: to taste
- Garlic: 3 cloves
- Tarragon: 1 bunch
- Dill: 2 bunchs
- Parsley: 2 bunchs
- Cilantro: 2 bunchs
- Spring onion: 1 bunch
6
Serve hot or chilled.
