Dovga: recipe of Azerbaijani cuisine

Khankishiyev is a great connoisseur of oriental cuisine. If you cook according to his recipe, then be sure that you will have an amazing dish! We suggest making soup called dovga. The recipe with the photo will help you understand how to cook and how the dish will look like in the end. This cold soup is especially good in hot weather.

Dovga: recipe

Azerbaijan cuisine, like many Central Asian cuisines, is inconceivable without greenery. For a cold soup, you will need a kilogram. Traditionally in the soup put a herb called kyavar or jusai. It looks like a green onion, only the leaves look different: not with a tube, but flat. To taste, a kyavar resembles onions, garlic and sorrel at the same time. You can add whatever you want, but you must put coriander, basil and mint. Instead of jusaya, you can use a chopped onion, as it is also called, onions. With him, it turns out amazing to taste dovga. The recipe for this soup may not appeal to everyone. But you should cook it at least once. Perhaps, dovga will become your specialty.

What else is included in the dovg?

In addition to a large amount of greenery, you need to put about 100 grams of rice in the soup. No need to select special varieties, use the usual. If from rice it turns out a good porridge, then from it will come out and excellent dovga. The recipe suggests using peas. Wash, soak and cook it. Chickpeas should be taken in the same amount as rice, about 100 grams. If you do not put peas in dovga, then the soup will turn out not rich and nutritious. You will also need eggs. 4 pieces. In the classic recipe, only yolks are used, but eggs are usually laid entirely. The taste of the dish is not affected. Do not cook Dovg without a good katik. It needs about 4 liters. Katyk - this matzoni, mast or just yogurt. If you use yogurt, then it should be without sweeteners and fruits. In general, a real and fresh sour-milk drink. If this is not found in the shops, then you can take the usual kefir. Do not worry that the taste of soup will suffer greatly. Most likely, no one will understand, from kefir or real Katyka your dovga was preparing.

Recipe

Start by putting kefir on the fire. Stir and immediately pour loose eggs into it. Fall asleep prepared peas and rice. Now brew. Do not forget to stir constantly. As soon as little bubbles appear on the surface of the kefir and light fluid waves, cover the cut greens. Salt and mix. As soon as the greens begin to change in color, put a pan with milk in a sink or a basin with cold water. It is necessary to cool the soup as fast as possible. You can even use ice to speed up the process. After the faster you cool down, the more color and smell you save, because the hotter always smells stronger, and the whole aroma will evaporate with prolonged cooling. Have you waited until the cold has cooled down? The recipe is made - you can start the meal. Simple, fast, and most importantly - delicious! Dovga is a wonderful dish for a hot summer day. In winter, the soup can be served hot. Sometimes meatballs of small size are laid in it. You can even boil pre- baked pre- baked dumplings.