Dovga (Azerbaijani Yogurt Soup)
Dovga (Dovğа) is a national meal of Azerbaijani cuisine. It is yogurt milk soup. Dovga can be eaten both cold and warm. Dovga can also be made with meatballs which are boiled separately and then added into it.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 6 method steps from beginning to end.
- Measure and arrange all 8 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Stir yogurt to remove lumps, then pour into a pot.
- 02
Add rice and egg, and thoroughly mix.
- 03
Set pot over low heat. Mix continuously and slowly until it boils (otherwise the yogurt and eggs may curdle).
- 04
While the mixture is boiling, chop the greens. Add these into the yogurt mixture, and boil again for about 5 minutes.
- 05
Stir in peas, if using.
- 06
Serve in plates or glasses, adding salt to taste.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 3.0, credited to Urek Meniashvili; view original image record .
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