Soups
Ovdukh
A cold Azerbaijani soup made with yogurt, fresh herbs and hard-boiled egg, very refreshing. It's eaten in summer, well chilled, and the herbs vary from family to family.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Nutrition facts
192 kcal per serving
- Protein
- 12.7 g
- Carbohydrates
- 11.1 g
- of which sugars
- 9.3 g
- Fat
- 9 g
- of which saturated fat
- 4.8 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Boil the eggs for 10 minutes, then shell them and cut them into small cubes.
- Wash and finely chop all the herbs and the spring onions.
- Peel and dice the cucumber into small cubes.
- In a large bowl, whisk the yogurt with the cold water until smooth and fluid.
- Add the herbs, cucumber and eggs, season with salt and pepper, then mix gently.
- Melt the butter in a small pan, quickly stir in the fresh herbs and pour it over the soup.
- Refrigerate for at least 30 minutes and serve very cold, with flatbread.
Variations and tips
Walnut version. Add crushed walnuts to the soup for a richer flavour and a crunchy texture.
More ideas
Abdugh khiyar (cold cucumber yoghurt soup)15 min · 4 serv. · budget-friendlyArmud salatı (pear salad)25 min · 4 serv.Göyərti salatı (fresh herb salad)15 min · 4 serv. · budget-friendlyDovga (dovğa)45 min · 4 serv. · budget-friendlyDəmirqapı yarpağı (Damirgapi stuffed vine leaves)1 h 25 · 4 serv. · budget-friendlyBozbash (bozbaş)2 h 20 · 4 serv.Shorgoghal (şorğoğal)1 h 20 · 4 serv.Ağ kəsmə (ağ kəsmə)1 h 40 · 4 serv.
Azerbaijan
Azerbaijan
Azerbaijan
Azerbaijan
Azerbaijan
Azerbaijan
Azerbaijan
Azerbaijan
Original Ecomely recipe.