Dovga Yogurt and Herb Soup
The Quirky Foodster Team
Ingredients
- Plain yogurt — 1 L (4 cups)
- Egg — 1
- Short-grain rice — 60 g (1/3 cup)
- Water or light broth — 1 L (4 cups)
- Spinach, chopped — 100 g (3.5 oz)
- Fresh dill, chopped — 50 g (1.75 oz)
- Fresh coriander, chopped — 50 g (1.75 oz)
- Fresh mint, chopped — 30 g (1 oz)
- Chickpeas, cooked (optional) — 50 g (1.75 oz)
- Salt — 1 tsp
- Dried mint, for garnish — 1 tbsp
- Butter — 1 tbsp
Method
- Whisk the yogurt and egg together in a large pot until completely smooth.
- Add the rice and water, then place over medium-low heat, stirring constantly in one direction to prevent curdling.
- Bring to a very gentle simmer (never a rolling boil) and cook 20 minutes, still stirring often, until the rice is tender.
- Stir in the spinach, dill, coriander, mint and chickpeas, and simmer a further 10 minutes.
- Season with salt. In a small pan, melt butter and fry the dried mint briefly, then swirl into the soup before serving.
Introduction: Dovga is a tangy, herb-flecked yogurt soup thickened with rice, served both hot in winter and chilled in summer.
Cultural Background: Dovga is a tangy, herb-flecked yogurt soup thickened with rice, served both hot in winter and chilled in summer. Its careful preparation — stirred constantly to prevent the yogurt from splitting — is a point of pride in Azerbaijani home cooking.
Tips: Constant, gentle stirring is the single most important step — this is what keeps the yogurt from splitting. Dovga thickens further as it cools and is traditionally enjoyed chilled the next day in summer.
Variations: A meatball version (dovga with kufta) adds small spiced meatballs to the soup. In summer, dovga is often served cold as a refreshing first course.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat very gently over low heat, stirring constantly; do not boil, or reserve to serve cold.
Nutrition: Approx. 180 kcal, 8 g protein, 7 g fat, 20 g carbohydrate per serving (serves 6).
FAQs:
Q: Why does my dovga split?
A: This happens if the soup is boiled too hard or not stirred enough — always keep the heat low and stir constantly.
Q: Can dovga be served cold?
A: Yes, it is very commonly chilled and served cold in the summer months.
- Plain yogurt — 1 L (4 cups)
- Egg — 1
- Short-grain rice — 60 g (1/3 cup)
- Water or light broth — 1 L (4 cups)
- Spinach, chopped — 100 g (3.5 oz)
- Fresh dill, chopped — 50 g (1.75 oz)
- Fresh coriander, chopped — 50 g (1.75 oz)
- Fresh mint, chopped — 30 g (1 oz)
- Chickpeas, cooked (optional) — 50 g (1.75 oz)
- Salt — 1 tsp
- Dried mint, for garnish — 1 tbsp
- Butter — 1 tbsp
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