Dovga: Recipe for Fresh Azerbaijani Yogurt Soup
Dovga, which is very famous, is one of the traditional and original dishes of Azerbaijan. This dish is very suitable as a snack or even for dinner. It is a healthy and special dish that has a special place among people.
If you are concerned about your health and well-being, we suggest that you include this very delicious dish in your dining table. In Yummcook.com, we teach you the easiest and fastest way to cook this delicious dish so that you can cook the best food at home in the shortest possible time.
Necessary ingredients to prepare Dovga: Azerbaijan soup
Dovga is rich in calcium, which is very useful for children. The necessary ingredients are also very simple. Just note that chickpeas should be soaked in water the day before to remove the swelling.
| Rice | 100 Grams |
| Chickpeas | 100 Grams |
| Coriander, parsley, wash | 200 Grams |
| Onion | 1 |
| Garlic | 2 Cloves |
| Yogurt extract | 500 Grams |
| Salt and pepper | As needed |
| Water | 1 Liter |
| Dry mint | 1 Spoon |
How to prepare Dovga: Simple and delicious Azerbaijan soup
Step 1
First, cook the chickpeas in advance so that you spend less time cooking this soup. We also put the rice in water half an hour before the start of cooking.
Step 2
We choose a deep dish and put it on the heat, pour water, rice and peas in it and let it boil.
Step 3
After the peas and rice are cooked, chop the aromatic vegetables and add them to it. Dilute the yogurt in a little water and add it to this mixture. Add salt and pepper to it and it will take 30 minutes to cook.
Step 4
Pour a small amount of oil in a container and chop the garlic and onion and fry in it and add the dry mint to it and remove it from the heat quickly because it makes the mint bitter.
Step 5
At the end, pour the soup in the desired dish and decorate it with mint, onion and fried garlic and drink it after it cools down a little.
Advantages of Dovga
- A source of calcium
- Rich in vitamins
- Body hydration
- Easy to digest
- Boosting the immune system
Disadvantages of Dovga
- Low calorie
- High bloating
- Digestive problems for people who have problems
- Cool tempers
Dovga: Azerbaijani Yogurt Soup
Ingredients
Method
- Cook chickpeas in advance: Soak chickpeas overnight and cook them beforehand to save cooking time. Soak rice in water for 30 minutes before cooking.
- Boil grains: In a deep pot, add water, rice, and chickpeas. Bring to a boil.
- Add herbs and yogurt: Chop fresh herbs and add to the pot. Dilute yogurt with a little water and stir in. Season with salt and pepper. Cook for 30 minutes on low heat.
- Prepare garlic-onion topping: Heat a small amount of oil in a pan, fry garlic and onion, add dry mint, and remove from heat quickly to avoid bitterness.
- Serve: Pour the soup into serving bowls, garnish with fried garlic, onion, and fresh mint. Serve warm or slightly cooled.
What Is Azerbaijani Dovga?
Dovga,is a beloved yogurt‑based soup with a rich history in Azerbaijan. Whether spelled as dovga Azerbaijan (the Dutch transliteration), this creamy, herb-packed dish is a delightful mix of flavors tangy, fresh, and comforting all at once. Traditionally made with yogurt, rice or barley, eggs, and a variety of herbs, is both nourishing and flavorful, popular as a light meal or side dish.
Why Dovga Is So Important in Azerbaijan
The history of dovga Azerbaijan goes back centuries and This dish is rooted in Azerbaijani rural cooking, where farmers used dairy and garden herbs to create a filling and refreshing soup. It reflects a connection to nature, seasons, and tradition. In Azerbaijani cuisine, dovga holds cultural significance: it’s served at family gatherings, weddings, and even Ramadan as a starter or interlude between courses.
Health Benefits of Azerbaijani Dovga
If you search for recipe online, you’ll notice it’s praised not only for taste but also for:
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High protein and probiotics from yogurt excellent for digestion and immune function.
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Low calorie and vegetarian-friendly many versions omit meat entirely.
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Abundant herbs like dill, mint, cilantro, and spinach all loaded with vitamins and antioxidants.
Basic Ingredients in a True Dovga Recipe
Let’s break down the classic Dovga recipe components:
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Plain yogurt: preferably full-fat for richness.
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Rice or barley: small quantity for body and texture.
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Fresh greens: dill, mint, cilantro, parsley, spinach finely chopped.
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Egg (optional): beaten into the soup to thicken and enrich.
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Water or stock: diluted for cooking and tempering the yogurt.
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Salt and black pepper: seasoning to taste.
How to Make Azerbaijani Dovga: Step by Step
Here is a simple but authentic dovga recipe for home cooks:
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Cook rice or barley: In a pot, simmer 2-3 tablespoons rice or barley in water until tender (10 minutes).
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Temper the yogurt: In a separate bowl, whisk yogurt with a cup of water. Gradually pour a ladle of hot broth into the yogurt mixture to temper and avoid curdling.
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Combine: Pour the tempered yogurt into the pot with cooked grains over low heat, stirring gently.
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Add herbs: Stir in a generous mix of chopped dill, mint, cilantro, parsley, and spinach.
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Optional egg: Beat one egg and stir quickly into simmering soup this thickens and enriches the dovga.
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Simmer: Keep the soup on low heat for 5-8 minutes be careful not to boil or curdle.
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Season: Add salt and pepper to taste.
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Serve: Traditionally served either warm or chilled, garnished with a few extra herb sprigs.
Serving & Presentation Tips
When preparing azerbaijani dovga, consider these presentation ideas:
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Serve chilled on hot days with a drizzle of olive oil and chopped mint.
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Warm serving in colder months, with a sprinkle of paprika or crushed walnuts.
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Side accompaniments: Fresh bread (like lavash), crunchy pickled vegetables, or simply lemon wedges for brightness.
Variations and Regional Twists of Dovga
Depending on the region or home cook:
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Summer: Served cold, sometimes with less rice and more herbs.
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Winter: Warmer, thicker, and more savory.
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Vegetarian: Standard version without meat.
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With chickpeas or lentils: Some cooks add chickpeas or lentils for more texture and protein.
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Turmeric or saffron: Occasionally added to color the soup golden, especially in festive or restaurant versions.
Why You Should Try This Azerbaijani Classic
Here’s why your readers interested in dovga recipe should get excited:
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Unique flavor profile: Cool, tangy, herbal unlike any Western soup.
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Versatile: Perfect as a starter, snack, or even light main meal.
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Easy and quick: Most recipes take under 30 minutes total.
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Healthy and vegetarian: A nutritious choice that fits many diets.
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Cultural authenticity: Connects you with Azerbaijani heritage.
Conclusion:
Dovga can be easily prepared at home. Its sour taste and creamy appearance are very attractive, which attracts many fans. Of course, its many benefits are suitable for all ages. We hope you cook this delicious dish and enjoy eating it. This dish, like Ash Lakhshak and Ash Dango, does not require protein or meat and is prepared with legumes and vegetables, making it a delicious and excellent dish for vegetarians.
1- What is Dovga and where does it come from?
Dovga is a traditional Azerbaijani yogurt-based soup made with herbs, rice, and sometimes chickpeas. It originates from the rich culinary culture of Azerbaijan.
2- Is Dovga served hot or cold?
Dovga can be served both hot and cold. In winter, it’s often enjoyed warm, while in summer it’s a refreshing cold soup.
3- Is Dovga suitable for vegetarians?
Yes, is usually vegetarian, as it mainly consists of yogurt, rice, herbs, and sometimes eggs. Just make sure no meat-based broth is used.
4- Can I make Dovga in under 30 minutes?
Absolutely! is known for being quick and easy to prepare many recipes take less than 30 minutes from start to finish.