Soups
Dovga (dovğa)
An Azerbaijani cold or lukewarm soup made with yogurt, rich in herbs and spinach, often topped with rice dumplings. It is served in spring and early summer, when fresh herbs are plentiful.
Ingredients
Ingredients
Boulettes de riz
Spices & seasoning
Optional extras
On the side
Nutrition facts
365 kcal per serving
- Protein
- 19.1 g
- Carbohydrates
- 42.8 g
- of which sugars
- 9.9 g
- Fat
- 10.5 g
- of which saturated fat
- 5.5 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Wash the herbs and spinach, then finely chop everything with a knife or in a food processor.
- Sauté the sliced onions in the butter for 8 minutes, until nicely golden.
- Mix the yogurt with 1 litre of cold water in a large saucepan and heat gently without boiling.
- Add the chopped herbs and onions to the yogurt, then simmer over low heat for 15 minutes, stirring occasionally.
- For the dumplings, mix the cooked rice, egg and flour, and shape small balls the size of a hazelnut.
- Drop the dumplings into the simmering soup and cook for 5 minutes, until they rise to the surface.
- Season with salt, pepper and dried mint, then let cool or serve lukewarm.
Variations and tips
Version without dumplings. Omit the rice dumplings for a lighter, more fluid soup.
With what you can find here. Replace katyk, the traditional fermented yogurt, with Greek yogurt thinned with a little water.
More ideas
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Azerbaijan
Azerbaijan
Azerbaijan
Azerbaijan
Azerbaijan
Azerbaijan
Azerbaijan
Azerbaijan
Original Ecomely recipe.