Dovga Azeri - sour-milk soup boiled on yogurt and a lot of greens, sometimes boiled on kefir. Basically, dovga is eaten cold, but you can also eat it hot, but then you should add meatballs and boiled chickpeas to the soup.

Cooking dovga soup is a very laborious process that requires perseverance and special attention. But the result is a wonderful soup with excellent taste.

Ingredients

• Matsoni or Kefir 1 l.
• Water 700 ml.
• Sour cream 100 gr.
• Chicken egg 1 pc.
• Rice round grain 100 gr.
• Wheat flour 15 gr.
• Fresh cilantro 1 bunch.
• Spinach 1 bunch.
• Dill 1 bunch.
• Green onion 1 bunch.
• Sorrel 1 bunch.
• Mint 1 bunch.
• Salt to taste.

Step-by-step recipe for Azerbaijani Dovga soup

First of all, rinse the greens very well and dry them thoroughly. Finely chop the dried herbs.

Put all the ingredients in a heavy bottomed saucepan, stir very thoroughly until smooth without lumps.

We put the pan on the fire and constantly stirring with a wooden spoon clockwise bring to a boil. Slightly reduce the heat and cook dovga until the rice is ready.

When the rice is ready, add chopped greens to the soup, bring to a boil, boil for literally 2-3 minutes and remove from heat.

Cool the soup to room temperature (do not cover the soup with a lid) and put it in the refrigerator.

Dovga Azerbaijan is ready. Bon Appetit!

Good to know

• You only need to salt the soup when it has cooled completely - as the greens give up their salt while the soup cools.
• If you salt the soup while it is cooking, the dovga may curdle.
• After you have added the greens, there is no need to interfere with the dovg.
• Dovga is boiled with constant stirring to avoid curdling the soup to the state of cottage cheese and burning rice during cooking.
• Try to take greens 1 to 1. That is, if you took a bunch of cilantro per 100 grams, then take the rest of the greens in about the same way.