Hi all! Summer is approaching and I'm trying to load you up with summer soup recipes. Yesterday I gave you a recipe for cold soup with beets on kefir, and today we have a wonderful soup on the menu - Azerbaijani dovga.

Every nation has a recipe for their favorite summer soup. Dovga is very loved in Azerbaijan. I say this because I had to live in this wonderful country for some time. In the family that lived next door, the grandmother usually cooked dovga, but her granddaughters hovered around her and she taught them how to cook soup. I think this is the first soup that a good Azerbaijani girl learns to make.

What is dovga made from?

Greenery

You will need a lot of greens, about a kilogram. The main greenery that defines Dovga’s character is, of course, kavar. Externally, kvar is similar to green onions, but its leaves are not tubelike, but flat. It tastes like green onions, young garlic and young sorrel at the same time.

In addition to kavar, add any greens: cilantro, basil, chives, mint, thyme and everything you like, including wild herbs (nettle is very good, you just need to scald it first; thyme is also used).

Chickpeas

This is not a required ingredient, but it makes it very tasty. Just a handful of chickpeas to make the soup will make it much tastier. and the feeling of fullness will come faster.

Eggs

In restaurant cuisine, yolks alone are often used - with them dovga turns out great even without whites. But thrifty Azerbaijani housewives usually use whole eggs to prepare dovgi. It’s up to you to cook with yolks alone or with whole eggs. Protein does not harm the soup in any way, in my humble opinion.

Yogurt

...or matsoni, sour milk, kefir.

We will not go into details about which fermented milk product Dovga will make the most correct. Honestly, in the finished dovga it is difficult to taste which fermented milk product it was made from. So, if you don’t have katyk or yogurt, then feel free to take kefir.

Azerbaijani dovga - recipe

Ingredients

• 2 liters of katyk (yogurt, matsoni, kefir, sour milk).
• 50 g of rice (plain, round, which easily releases its starch into the water).
• 0.5 kg kg of a wide variety of greens.
• 50 g chickpeas.
• 2 eggs.

How to cook

In winter, dovga is also eaten, but hot. The winter version sometimes contains meatballs.
But you can’t think of anything better than a cold dovga on a hot summer afternoon.

What is the main thing in Dovga? Don't overcook!

Cook and eat for your health!

Each region of Azerbaijan is famous for its skill in preparing certain national dishes. In Lankaran, they ingeniously stuff chicken or fish with nuts and bake them in a ceramic tandoor oven. In Absheron they make very tasty chebureki-kutab and dushbara, similar to Russian dumplings. Baku residents enjoy preparing viper - it is also somewhat reminiscent of dumplings, but the minced meat in the dough is not put raw, but pre-fried along with onions.

One of the best dishes of Azerbaijani cuisine is Dovga soup. Each region has its own twists in preparing this dish. In Nakhchivan they put small meatballs in dovga. Shamakhi people mainly put kavyar and dag keshnish. In one part of the country it is drunk from glasses, in another it is traditionally eaten from plates and bowls. Some people like to drink this soup cold, while others prefer it hot.

Dovga was traditionally served at Azerbaijani weddings and other similar ceremonies.

To prepare you will need matsoni (katyk) - 3 liters, cilantro - 1 large bunch, dill - 1 large bunch, spinach - 2 large bunches, mint - 1 small bunch, egg - 2 pcs., round rice - 0.5 cups, salt - taste.

To prepare real Azerbaijani dovga, you need a full bowl of chopped greens. You can use cilantro, green onions, dill, basil, as well as kavar, which in Central Asia is called jusai (English: garlic chive, Latin: Allium tuberosum, botanical tuberose or allium, Russian: Chinese onion). You need to chop the greens, removing too tough stems, and dry them well.

Separately, cook the rice in a large amount of boiling salted water until tender, place in a sieve.

Pour matsoni (katyk) into a large enamel pan, add a couple of liters of clean water and stir thoroughly with a wooden spoon so that there are no lumps. Beat two fresh eggs, mix the yolks and whites, then add to the mixture and stir.

Place the pan over high heat and, stirring continuously, bring to a boil (make sure the matsoni is really boiling, otherwise it may curdle). Then carefully, without stopping stirring, pour the cooked rice and herbs into the pan. Bring to a boil again, stirring, and remove the pan from the heat. Serve hot or cool and serve cold - in the latter case, do not cover the pan with a lid for the first 2 hours so that the dovga does not curdle.

Dovga is salted in a plate and served with brown bread.

This is a very healthy dish made from dairy products, greens and peas to compensate for the lack of protein. And also some rice for carbohydrates. But in boiling liquid, greens lose some of their vitamins. To preserve all the benefits of this dish, you can sprinkle the greens 2-3 minutes before serving the dish.

It attracts with its color and unusual culinary masterpieces. These are stuffed chicken and fish cooked in the tandoor, cheburek-kutab, dushbara, similar to Russian dumplings, gyurza, bozbash and, of course, dovga. The recipe, Azerbaijani cuisine is famous for its tastes and aromas, every housewife who loves to surprise her household would like to know these dishes. Let's talk about making a soup called dovga.

Features of the dish

Azerbaijani Dovga, the recipe for which is offered here, is a soup made from grains and sour milk with eggs. But if there are several cooking options where meat products are used, in particular lamb. This dish is usually served cold. During the preparation process, sour milk is boiled, but it does not curdle, but becomes elastic. This happens due to some features of the technology.

Firstly, the soup must be constantly stirred during the entire cooking process and even after completion for 10 minutes. The egg-milk mixture is also whipped in a special way. Well, an unusual combination of herbs and greens with starchy crops. Thanks to all these nuances, real dovga is obtained. The recipe, Azerbaijani cuisine, is an art, not complicated, but it requires care.

Dovga with lamb

To prepare this light and at the same time satisfying dish you will need 500 grams of lamb, 100 grams of peas, 100 grams of rice, two large spoons of flour, one liter of matsoni, 100 grams of spinach, 100 grams of sorrel, fresh parsley, cilantro, dill, onion, salt and pepper. You need to soak the peas in cold water for 5-6 hours. Then we wash it and put it in a saucepan. Fill with water and cook until half cooked. This usually takes about 20 minutes.

Don't forget to salt the water. We separate the meat from the bones, and pass the onion through a meat grinder or chop it in another way. Cut the meat very finely and mix with onion, pepper and salt. You can also use any spices. We make small meatballs from the minced meat. Boil them in a separate pan for about 7 minutes. Place the meatballs on a plate, but do not pour out the broth. In a separate pan, mix matsoni with flour and put on fire. Now you need to constantly stir the dish so that the sour milk does not curdle. Then add boiled peas, washed rice and meatballs. We also pour in the broth left over from cooking the meat. Now it’s the turn of chopped greens, spinach and sorrel. Cook the soup over low heat until the peas and rice are cooked. Azerbaijani Dovga, the recipe for which you may find interesting, is served cold.

Light and delicate

This dish can be prepared in several ways. Azerbaijani cuisine offers very interesting recipes. Dovga is one of them. For preparation, you can use various fermented milk products (katyk, ayran, matsoni, etc.). Take a liter of katyk, the same amount of water, 300-400 grams of various greens (spinach, mint, green onions, cilantro, parsley, dill), 100 grams of rice, a large spoonful of flour, one egg and salt. Boil the rice until tender and chop the greens finely. Mix katyk with egg, flour and water and beat.

Then add rice to this mixture and put it on the fire. Cook until it boils, stirring constantly. After this, add the greens and keep the soup on the fire for about 5 minutes. Remove the pan from the heat and cool without covering with a lid. Add salt to taste and serve. Azerbaijani dovga, a photo of which you will find in this article, is a mandatory dish at a national wedding.

Baku Dovga

The recipe for the dish may vary depending on the region of the country in which it is prepared. Azerbaijani cuisine offers a healthy, refreshing and light dovga recipe for every taste, especially useful after a hearty feast. In Baku they prepare it in a special way. Take one bunch of dill, spinach, sorrel, cilantro and two tablespoons of fresh mint. Chop all the greens. Pour one and a half liters of kefir into the pan and add 600 grams of sour cream to it. Add one egg to them and mix everything.

After this, add two large spoons of flour and dissolve it thoroughly so that there are no lumps. Add a little water and put the pan on the fire. Now add half a glass of rice and bring the mixture to a boil. Reduce the heat, stir constantly so that the fermented milk products do not curdle and cook until the rice is ready. Then add the greens and cook for about 5 more minutes. Cold Azerbaijani dovga, a recipe with a photo of which will help you prepare it correctly, is served in bowls. In hot weather, this dish will be very popular.

Fragrant and appetizing

Despite the fact that there are a lot of options for preparing this dish, its basis is always a fermented milk product, and aromatic herbs and spices are an excellent addition. Take a liter of low-fat kefir or matsoni, three tablespoons of rice, one egg, half a liter of water, 100 grams of chickpeas, two cloves of garlic, salt and a lot of fresh herbs. Wash the greens and chop finely. Pour water into a saucepan and boil the chickpeas until tender. If you pre-soak it, it will cook faster. Pour the fermented milk product into a separate pan and add water, rice and beaten egg. It’s better to add salt later, so there’s less chance that the soup will curdle. Cook until the rice is ready, stirring constantly. Then add the herbs and chopped garlic to the pan. Mix everything and turn off the pan after three minutes. Serve the dovga cold, adding a little boiled chickpeas to the bowl.

Dovga with rice

This is a way to quickly make delicious soup from a minimum amount of ingredients. Let's start by preparing the greens. Wash, dry and finely chop a large bunch of cilantro and dill, two large bunches of spinach, and a bunch of mint. Prepare half a glass of rice by boiling it in advance. Since dovga requires constant stirring during the cooking process, all ingredients must be at hand. You will also need one egg. Pour three liters of matsoni into the pan and beat in one egg. Mix everything thoroughly and turn on the heat. There should be no lumps. The result is a homogeneous and elastic mass.

Then add the rice and cook until tender, stirring the soup constantly. At the end, add the greens and after 2-3 minutes turn off the heat. Add salt as needed after turning off the heat. While Dovga, the recipe Azerbaijani cuisine offers is not traditional; when it cools, it cannot be covered with a lid, otherwise it will curdle. If you take into account all the nuances of preparation, you can prepare an excellent dish, which is called “white soup”. Serve it in the middle of the feast or after it and your guests will simply be delighted. It is especially good to consume dovga on a hot summer day. It refreshes, saturates the body with healthy vitamins without creating a feeling of heaviness.

The refreshing Azerbaijani dish Dovga is prepared differently in different regions. As a rule, its taste depends on the set of greens used. Most often it includes cilantro, parsley, dill, sorrel, green onions and mint, less often basil, spinach and other leaves. In the classic recipe, the fermented milk base is also supplemented with eggs and rice, sometimes chickpeas and even less often meatballs are added.

How to cook dovga in Azerbaijani?

Ingredients:

• kefir – 2.8 l;
• purified water or meat broth – 480 ml;
• large chicken egg – 1 pc.;
• long rice – 70 g;
• wheat flour – 30 g;
• dill greens – 1 bunch;
• green cilantro – 1 bunch;
• parsley – 1 bunch;
• wild and regular mint - 1 bunch each;
• sorrel – 1 large bunch;
• green onion – 1 bunch;
• salt;
• sour cream.

Preparation

Azerbaijani dovga soup can be prepared using regular kefir, or you can use matsoni, yogurt, classic yogurt or other fermented milk products for this purpose. Pour the base of the dish into a saucepan, add water or meat broth. In a separate bowl, lightly beat a chicken egg with flour, pour the resulting mixture into the pan and put on fire. From this moment we begin to continuously stir its contents with a wooden spoon or spatula. You cannot pause here even for a minute, otherwise the dovga will simply collapse. That is why it is necessary to prepare all the components in advance for adding them to the dish during the heating and cooking process. Namely, we wash all the greens in advance and chop them as finely as possible. We also rinse the rice grains so that the water becomes completely clear.

At the first signs of boiling, add rice and continue stirring continuously for a couple more minutes. After this, you can stir periodically. During the entire cooking process, keep the heat under the pan slightly below medium and cook the food until the rice is soft. Now add the previously prepared greens, let the contents of the pan boil for seven minutes, then remove the vessel with the dish from the heat and cool, continuing periodic stirring for another ten to fifteen minutes.

After completely cooling to room temperature, add sour cream to the Azerbaijani cold dovga soup to taste, add some salt and put it on the refrigerator shelf for additional cooling.

How to cook Azerbaijani dovga with green garlic - recipe

Ingredients:

• natural thick yogurt without additives – 1.2 l;
• purified water – 600 ml;
• meat broth – 600 ml;
• large chicken egg – 1 pc.;
• long rice – 80 g;
• – 1 handful;
• dill greens – 1 bunch;
• green cilantro – 1 bunch;
• parsley – 1 bunch;
• – 1 bunch;
• sorrel – 1 small bunch;
• feathers and stems of green garlic - 1 bunch;
• leek – 90 g;
• salt - to taste.

Preparation

The principle of preparing Azerbaijani dovga according to this recipe is identical to that described above, with minor exceptions. In this case, boiled chickpeas and green garlic will be added to the dish, which will make the taste of the dish more piquant and rich.

When starting to prepare dovga, mix thick natural yogurt, water and broth in a saucepan, then add a slightly beaten egg, washed rice, pre-boiled chickpeas, and set on the stove burner over moderate heat. Let the contents of the vessel boil, continuously stirring it with a wooden spatula, and boil until the rice is ready. Now add fresh herbs prepared in advance. It must be washed thoroughly and cut as finely as possible. Peel and chop the green garlic along with the stems. We also finely chop the leek. As soon as the dovga boils again, add some salt, remove from the stove and place the food in a container with a large volume of water to cool quickly. This way the flavor of the dish will be preserved as much as possible. Before serving, cool it further on the refrigerator shelf.