How to prepare dovga? Azerbaijani cuisine..

Azerbaijani dovga - recipe

The refreshing Azerbaijani dish Dovga is prepared differently in different regions. As a rule, its taste depends on the set of greens used. Most often it includes cilantro, parsley, dill, sorrel, green onions and mint, less often basil, spinach and other leaves. In the classic recipe, the fermented milk base is also supplemented with eggs and rice, sometimes chickpeas and even less often meatballs are added.

Next in our recipes are all the subtleties of preparing Azerbaijani dovga.

How to cook dovga in Azerbaijani?

Ingredients:

kefir – 2.8 l;
purified water or meat broth – 480 ml;
large chicken egg – 1 pc.;
long rice – 70 g;
wheat flour – 30 g;
dill greens – 1 bunch;
green cilantro – 1 bunch;
parsley – 1 bunch;
wild and regular mint - 1 bunch each;
sorrel – 1 large bunch;
green onion – 1 bunch;
salt;
sour cream.

Preparation

Azerbaijani dovga soup can be prepared using regular kefir, or you can use matsoni, yogurt, classic yogurt or other fermented milk products for this purpose. Pour the base of the dish into a saucepan, add water or meat broth. In a separate bowl, lightly beat a chicken egg with flour, pour the resulting mixture into the pan and put on fire. From this moment we begin to continuously stir its contents with a wooden spoon or spatula. You cannot pause here even for a minute, otherwise the dovga will simply collapse. That is why it is necessary to prepare all the components in advance for adding them to the dish during the heating and cooking process. Namely, we wash all the greens in advance and chop them as finely as possible. We also rinse the rice grains so that the water becomes completely clear.

At the first signs of boiling, add rice and continue stirring continuously for a couple more minutes. After this, you can stir periodically. During the entire cooking process, keep the heat under the pan slightly below medium and cook the food until the rice is soft. Now add the previously prepared greens, let the contents of the pan boil for seven minutes, then remove the vessel with the dish from the heat and cool, continuing periodic stirring for another ten to fifteen minutes.

After completely cooling to room temperature, add sour cream to the Azerbaijani cold dovga soup to taste, add some salt and put it on the refrigerator shelf for additional cooling.

How to cook Azerbaijani dovga with green garlic - recipe

Ingredients:

natural thick yogurt without additives – 1.2 l;
purified water – 600 ml;
meat broth – 600 ml;
large chicken egg – 1 pc.;
long rice – 80 g;
boiled chickpeas – 1 handful;
dill greens – 1 bunch;
green cilantro – 1 bunch;
parsley – 1 bunch;
mint – 1 bunch;
sorrel – 1 small bunch;
feathers and stems of green garlic - 1 bunch;
leek – 90 g;
salt - to taste.

Preparation

The principle of preparing Azerbaijani dovga according to this recipe is identical to that described above, with minor exceptions. In this case, boiled chickpeas and green garlic will be added to the dish, which will make the taste of the dish more piquant and rich.

When starting to prepare dovga, mix thick natural yogurt, water and broth in a saucepan, then add a slightly beaten egg, washed rice, pre-boiled chickpeas, and place on the stove burner over moderate heat. Let the contents of the vessel boil, continuously stirring it with a wooden spatula, and boil until the rice is ready. Now add fresh herbs prepared in advance. It must be washed thoroughly and cut as finely as possible. Peel and chop the green garlic along with the stems. We also finely chop the leek. As soon as the dovga boils again, add some salt, remove from the stove and place the food in a container with a large volume of water to cool quickly. This way the flavor of the dish will be preserved as much as possible. Before serving, cool it further on the refrigerator shelf.

Dovga or Fermented Milk Soup

Fermented milk soup is a very healthy and dietary dish. It is also called dovga ( Azerbaijani fermented milk soup ) and tanov ( kefir soup in Armenian ). It can be consumed by the whole family both hot and cold. Therefore, you can cook it both in winter, when it is cold, and in summer, in hot weather.

How to prepare Dovga or Soup from fermented milk?

Dovga is prepared from pre- fermented milk . To ferment milk you need the following:

Ingredients for fermenting milk:

milk 1 liter,
sourdough (sour cream, yogurt, etc.) 2 tablespoons

Step-by-step recipe for fermenting milk:

Place 2 tablespoons of fermented milk product into a liter jar. You can use sour cream, yogurt or any other fermented milk product as a starter.

First pour in a small portion of hot milk. Stir in the jar. Then fill in the milk completely.

Close the jar with a lid, insulate it with a towel and blanket for 3 - 4 hours. Afterwards we place it in the refrigerator.

When the fermented milk is ready, we begin preparing the soup. It is best to use fermented milk soup when it has been left in the refrigerator for 2 - 3 days.

Ingredients for making Dovga or Fermented Milk Soup:

fermented milk - 1 l,
rice - 1 tbsp,
flour - 1 tbsp,
egg - 1 pc.,
dill, mint.

Step-by-step recipe for making Dovga or fermented milk soup:

We start preparing Dovga by adding 1 egg to 1 tablespoon of flour, mixing everything thoroughly so that there are no lumps.

Add a small portion of fermented milk to this mixture. Mix everything thoroughly again so that there are no lumps and put this entire resulting mixture into a saucepan with fermented milk. Mix everything.

Add 1 tablespoon of washed rice the fermented milk Place on the stove and cook over high heat, stirring constantly with a wooden spoon, until the mixture begins to boil.

When the mixture boils, switch to low heat and add boiling water to it. If the mixture is not very thick, then add 0.5 liters, and if it is thick, add 1 liter of boiling water.

After adding boiling water, continue cooking. While Dovga or soup is cooking, we chop the dill and a little mint.

Pour the greens into Dovga or kefir soup and mix. Add salt to taste and continue cooking until the rice is done.

Dovga or Soup made from fermented milk or tans (kefir soup) is ready.

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Bon Appetit everyone!

Cooking process

Pour the katyk into the pan and place the vessel on the fire. The soup will have to be stirred very often, because it should not “boil” when boiling. Our task is to make sure that during cooking the soup “want, but cannot boil.” As soon as slight ripples begin on the surface, and the first signs appear that the “broth” is about to bubble, feel free to “interfere” in the process.

Our broth is on fire, immediately add beaten eggs, as well as peas or rice. We observe the process, stirring systematically, waiting for the soup to “bubble”. This will take about 10 minutes. And immediately add the cooked greens, salt, and mix.

After a few minutes, the greens will begin to change color - this is the first sign that the dish urgently needs to be removed from the heat. And now the most important thing is that the dovga needs to be cooled quickly, only then all the nutritional properties of the products and the aromatic bouquet will be preserved in the soup and not evaporate, as happens with slow cooling.

What should be done? Various options are possible:

place in a sink with cold water;
fill a basin with ice water and place the container of soup into it;
Cover the pan with a thick layer of ice.

The faster the Azerbaijani dish dovga cools, the richer and more aromatic it will be. Now the cool soup can be poured into plates.

Let’s say right away that the soup has a specific taste, and so does its consistency, so people who are far from such cuisine are unlikely to immediately appreciate all its delights. But in the Caucasus, on hot days, when the body categorically refuses to accept hot food, it is precisely such nutritious food that is in demand.

By the way, on cool winter evenings this dish is served hot, but, of course, not heated, but fresh, just cooked, as they say, “hot, hot.”

Fans of experiments have gone even further: some add small meatballs to the Azerbaijani soup, others cook pre-baked dumplings in it.

The main thing is that now you know how to cook dovga according to all the rules, which means that we coped with our task perfectly.

Making a quick soup

This dish fits perfectly into your diet. Light and at the same time satisfying soup will be a real salvation for those who are struggling with excess weight.

On a note! Azerbaijani dovga is prepared on a fermented milk basis. You can use not only kefir and yogurt, but also tan, ayran and even yogurt.

Compound:

1 liter of kefir;
250 ml tan;
spinach;
cilantro;
dill;
parsley;
salt;
dried garlic;
ground pepper.

Preparation:

Wash and dry the cilantro, dill, spinach and parsley.
Finely chop the greens with a knife. You can complement the dish with any other herbs, such as basil or mint.
Pour kefir and tan into a saucepan and stir.
Add salt, garlic and ground pepper.
Add greens and stir.
Ready! Serve the soup by adding ice cubes to the plates.

Let's look at how to cook dovga in Azerbaijani style with chickpeas and yogurt. Choose thick yogurt and always natural one without dyes or various food additives. Green garlic stalks will add a special piquancy to the dish.

Compound:

1 l 200 ml yogurt;
600 ml filtered water;
600 ml meat broth;
2 eggs;
80 g rice cereal;
a handful of chickpeas;
dill;
parsley;
mint;
cilantro;
sorrel;
green garlic (stems and feathers);
leek;
salt.

Advice! Remember that the chickpeas need to be soaked in cold water in the evening, and then they will cook faster and be softer.

Azerbaijani soup dovga

Caucasian cuisine always amazes with its delicious dishes prepared from a simple set of ingredients. So for Azerbaijani soup you need a minimum of ingredients and very little time. And the dish will taste amazing!

Compound:

1 liter of kefir;
0.5 tbsp. rice cereal;
egg;
300 ml sour cream;
400 ml meat broth;
2 tbsp. l. sifted flour;
spinach;
cilantro;
sorrel leaves;
dill;
fresh and dry mint.

Advice! The secret of Azerbaijani soup is in the large amount of added greens, so don’t skimp on it.

Preparation:

Advice! Until the dovga has cooled completely, do not cover the pan with a lid, otherwise the soup may turn sour.

Dovga prepared according to this recipe tastes very much like okroshka, but the Azerbaijani soup will require much fewer ingredients. Be sure to try this invigorating and refreshing soup!

Compound:

1.5 liters of yogurt;
4 tbsp. l. rice cereal;
egg;
cilantro;
spinach;
salt;
dill.

Preparation:

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Quote from lj_stalic

Read in full In your quotation book or community!
Video: Azerbaijani soup Dovga Of course, it is strange when a television story about a soup, which is usually prepared in the summer, in the heat of the day, is aired in February. But I can’t do anything about it - this is TV. Filmed in summer, shown in winter. And in the summer they will probably show jellied meat. OK - watch the video and read the text with pictures - they don't become any less interesting! Moreover, Dovga can be prepared in winter, served hot and certainly with meatballs.

Do you think it's hot in Moscow? No, comrades, this is not heat, this is resort weather! I love the Moscow summer, I feel good when I look at the green grass, blue sky and bathe in the cool air. When we lived in Fergana, and when it was really hot, and when the heat made a piece impossible to swallow, we, in addition to the traditional and familiar okroshka, also prepared the Azerbaijani soup Dovga. Now we cook it not because we are too hot, but simply because we love the taste of this cold soup. Well... useful!

You will need one hundred grams of rice - ordinary, simplest, easily giving off starch. If rice makes good rice porridge, then it’s perfect for Dovga!

You will need a kilogram of different greens. The main herb that is traditionally used in Azerbaijan for dovga is kavar, and in Central Asia the same herb is called jusai. It looks similar to green onions, only the leaves are flat rather than tube-shaped. And its taste is something between green onions, young garlic and sorrel. In addition to kavar, they add whatever they like, but cilantro, basil, and some other aromatic herbs, including mint, are required. But yesterday we didn’t have kavar, and we prepared dovga from the greens that were available. It turned out that we just had some deposits of chives. And it turned out that the dovga with this bow is simply a miracle, how good it is. In this form, not only we liked it, but also our guests - people from the Russian north, with delicate and delicate taste. I was afraid, knowing that not every Russian is a Dovga and you just have to love it, the way you love, for example, green tea, but to my surprise they really liked this version of Dovga! So try it yourself, maybe you’ll be lucky the first time to choose an assortment of greens that suits your personal taste.

You will need one hundred grams of chickpeas. It must be soaked, washed, and boiled until tender. You can cook dovga without these peas, but in this case it will not be filling at all. And with peas, even if there are only a few of them, dovga causes a feeling of fullness that is quite sufficient for summer time.

You will need four eggs. Actually, in order for the soup to turn out, just the yolks are enough. But squirrels do not harm, so in folk cuisine no one separates them, so you can do as you wish.

You will also need four liters of good katyk. Katyk is yogurt, matsoni, sour mlyako, mast. Of course, if there is yogurt, then it is real, and not with pieces of fruit. But in stores there is much more kefir than yogurt or matsoni. And here’s what you need to understand: yes, these two fermented milk products are prepared differently, they have some differences in taste, but honestly, in the finished dovga no one can tell whether you prepared it from katyk or from store-bought kefir, so for the purpose of preparing dovga, one can be replaced by another without a doubt. And so, if you are an adult, then it would be good to strain the katyk through four layers of gauze, then dilute it with good water and then cook this mixture. So, put four liters of katyk or kefir on the fire, stir and immediately pour in the scrambled eggs.

And add rice and peas.

And cook, stirring constantly until turbulence appears on the surface and small bubbles the size of a match head appear on the surface.

Add all the greens and stir. Add some salt.

The greens will begin to change color and this will mean that they are already heated enough. To stop this process, it would be good to place the pan with dovga in a bowl of cold water and ice to cool as quickly as possible. We had to scoop out some of the water and add ice a couple of times. No, you can, of course, cool the dovga just in the fresh air, and nothing bad will happen, you will be able to eat it, it will just lose its color, and most importantly, its smell. Hot smells stronger, therefore, the smell is lost more when it cools.

In winter, dovga is not cooled, but served hot.
Sometimes small meatballs are boiled in it. I recommended boiling pre-baked dumplings in it. But it’s hard to think of anything better than a cold dovga on a hot summer afternoon. Or in the evening, before dinner, before meat. PS If you have sous vide, or the words “low-temperature cooking” are not an empty phrase for you, then you are half a step away from a wonderful discovery. Yes, yesterday’s ice cream can also be prepared in sous vide. But it’s somehow inappropriate to suggest to such masters, if only to hint at an idea, which is what I just did! https://stalic.livejournal.com/592509.html