National Azerbaijani soup
10 servings
35 minutes
The national Azerbaijani soup known as dovga is a true gem of Azerbaijani cuisine. This refreshing and nutritious soup is made with yogurt, giving it a slight tang and a creamy texture. Rich herbs—cilantro, parsley, and dill—fill it with freshness and vibrant aromas, while the addition of rice makes it heartier. The uniqueness of dovga lies in its versatility: it can be served both hot and cold, making it indispensable year-round. Historically, dovga served not only as nourishing food but also as a way to cool down on hot days. Its harmonious flavor and the combination of the dairy base with herbs and spices make this soup unique and beloved among fans of Azerbaijani cuisine.
1
Mix the yogurt well, add the egg and flour, mix well again, and add water.
- Chicken egg: 1 piece
- Wheat flour: 1 tablespoon
- Water: 1 l
- Yoghurt: 2 l
2
Continuously stirring, place on high heat. Add very finely chopped greens (you can add a little spinach and mint), salt, and undercooked rice (the rice should finish cooking in the broth). CONTINUOUSLY stirring, bring to a boil. When it boils - the soup is ready.
- Fresh cilantro (coriander): 1 bunch
- Parsley: 1 bunch
- Dill: 1 bunch
- Short-grain (round) rice: 0.5 glass
- Salt: 0.5 tablespoon
