📝 About This Recipe
Dovga is the crown jewel of Azerbaijani cuisine, a sophisticated yogurt soup that balances creamy richness with an explosion of fresh, aromatic herbs. Traditionally served at weddings and celebrations, this versatile dish can be enjoyed steaming hot in winter or refreshingly chilled during the Caucasian summer. Its magic lies in the continuous stirring, which creates a silky, curd-free texture infused with the essence of cilantro, dill, and mountain mint.
🥗 Ingredients
The Creamy Base
- 1 kg Full-fat Greek Yogurt (plain, high quality for best texture)
- 1 liter Water (filtered)
- 1 large Egg (acts as a stabilizer to prevent curdling)
- 1/2 cup Short-grain White Rice (washed and drained)
- 1 tablespoon All-purpose Flour (sifted)
The Verdant Herb Mix
- 2 large bunches Fresh Cilantro (stems removed, finely chopped)
- 1 large bunch Fresh Dill (finely chopped)
- 2 cups Fresh Spinach (finely shredded)
- 1/2 cup Fresh Mint (finely chopped)
- 4-5 stalks Green Onions (finely sliced)
- 1/2 bunch Fresh Parsley (finely chopped)
Seasoning & Texture
- 1 cup Chickpeas (cooked or canned, rinsed and drained)
- to taste Sea Salt (IMPORTANT: add only at the very end)
- 1/4 teaspoon Black Pepper (freshly ground)
👨🍳 Instructions
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1
Begin by washing all your herbs thoroughly. Dry them completely using a salad spinner or paper towels; excess water will dilute the soup's flavor.
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2
Finely chop the cilantro, dill, spinach, mint, parsley, and green onions. The finer the chop, the more elegant the final texture of your Dovga.
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3
In a large, heavy-bottomed stockpot, whisk the yogurt and the egg together until perfectly smooth and no streaks of yellow remain.
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4
Slowly whisk in the flour and the liter of water until the mixture is uniform and liquid.
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5
Add the washed rice to the pot. Do not add salt yet, as salt can cause the yogurt to separate during the heating process.
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6
Place the pot over medium heat. This is the most critical stage: you must stir the mixture constantly with a wooden spoon in one direction.
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7
Continue stirring without pause until the mixture reaches a boil. This usually takes about 15-20 minutes. Constant motion prevents the yogurt from curdling.
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8
Once the soup reaches a rolling boil, reduce the heat to low. Simmer gently for 10-12 minutes, or until the rice is tender and fully cooked.
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9
Stir in the cooked chickpeas and all of the finely chopped herbs and greens.
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10
Cook for an additional 5-7 minutes. You want the herbs to soften and infuse the soup with a vibrant green hue, but not lose their fresh essence.
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11
Remove the pot from the heat. Let the soup cool slightly for about 10 minutes.
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12
Now, and only now, stir in the salt. Taste and adjust the seasoning as needed.
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13
Serve immediately if you prefer it hot, or allow it to cool to room temperature and then refrigerate to serve chilled.
💡 Chef's Tips
Never add salt while the soup is cooking; it will break the emulsion and cause the yogurt to curdle. Always stir in one direction (clockwise or counter-clockwise) to maintain a stable, velvety consistency. If the soup is too thick after cooling, you can thin it with a little cold water or kefir. Use the freshest herbs possible—dried herbs are not a suitable substitute for this specific dish. For an authentic Baku-style twist, add small lamb meatballs (goycha) that have been cooked separately.
🍽️ Serving Suggestions
Serve hot in deep bowls with a side of warm, crusty Tandir bread or focaccia. Serve ice-cold in glass bowls during summer as a refreshing palate cleanser. Pair with 'Plov' (Azerbaijani Saffron Rice) to balance the richness of the meat. Accompany with fresh radishes and purple basil on a side plate for extra crunch. A glass of chilled sparkling water with a squeeze of lemon complements the tanginess perfectly.