Azerbaijani cold soup dovga
10 servings
30 minutes
For dovga, or as it is also called - highlander soup, they usually take katyk, but you can use yogurt, matsoni, or kefir as a base. In the classic recipe, only beaten yolks go into the pan, although a whole egg will do - the taste will not change. The main thing is to add greens. All that catches your eye.
1
Prepare the necessary ingredients.
2
Soak the rice in cold water for 2 hours, then drain the water before adding it to the soup.
- Short-grain (round) rice: 120 g
3
Chop the spinach.
- Spinach: 50 g
4
Chop the mint finely.
- Fresh mint: 30 g
5
Chop the dill.
- Dill: 50 g
6
Chop the green onion finely.
- Spring onion: 30 g
7
Chop the cilantro.
- Cilantro: 70 g
8
In a pot, whisk together yogurt, water, flour, and egg until smooth. Place over medium heat and stir constantly with a wooden spoon until it comes to a boil.
- Katyk (fermented milk): 1000 g
- Water: 800 ml
- Wheat flour: 1 tablespoon
- Chicken egg: 1 piece
9
Add the rice, cook for 3-4 minutes, then add chopped herbs, bring to a boil and cook for a couple more minutes.
- Short-grain (round) rice: 120 g
- Cilantro: 70 g
- Spinach: 50 g
- Dill: 50 g
- Fresh mint: 30 g
- Spring onion: 30 g
10
Do not salt hot dough, it may harden. Serve chilled.
- Salt: to taste