Dovga recipe Azerbaijani stalik. Dovga Azerbaijani: recipes for making delicious soups. Fragrant and appetizing

Ingredients

• Matsoni (kefir) (1 l) - 5 glasses
• Flour (30 g) - 1 tablespoon
• Water (400 g) - 2.5 cups
• Chicken egg - 1 piece
• Butter or full-fat sour cream - 30 g
• Round rice (60g) - 2 tablespoons
• Greens: spinach, dill, cilantro, mint, leeks - 10-15 sprigs each
• Chickpeas (50g) - a quarter cup
• Table salt - 1 tablespoon (to taste)

Dovga - a light first course of Azerbaijani national cuisine. The basis for preparing dovga is matsoni (in Azerbaijan it is called gatig) and greens. On hot summer days, dovga is consumed chilled. In winter, dovga can be served hot. Preparing the dish takes about one hour.

How to cook Azerbaijani dovga

A few hours before cooking, or better yet, in the evening, you need to soak the peas, after which they are boiled in salted water for about half an hour until tender.

Peel the greens from roots, rough stems and yellowed leaves, rinse and finely chop.

Sort the rice, rinse and put in a saucepan in which the dovga will be cooked, add flour, egg, and salt. Mix the resulting mass thoroughly so that there are no lumps of flour left.

Stirring thoroughly until a homogeneous emulsion is obtained, add matsoni, softened butter or sour cream and water to the pan. At this stage of cooking, you can use a mixer to achieve a homogeneous consistency.

Place a saucepan with a homogeneous mass over medium heat and bring to a boil, constantly stirring the contents of the pan. If you stop continuous stirring, the resulting mass may curdle - the liquid phase will separate from the solid and the result can be thrown away - nothing will come of it.

When the rice included in the dovga is almost cooked, without interrupting stirring, add finely chopped greens to the boiling mass. You need to cook the dovga until the rice and herbs are cooked. The rice should soften. Greens should not squeak or crunch in your teeth. But at the same time, it should not be overcooked, since in this case the color of the dovga may acquire a greenish tint. Properly prepared dovga has a uniform consistency, flowing silky texture and White color. At the end of cooking, previously boiled peas are added to the dovga.

When serving, hot dovga can be served in a soup bowl or portioned bowls. Chilled dovga can be served in a glass jug or immediately poured into glasses.

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 classic recipe The fermented milk base is also supplemented with eggs and rice; sometimes chickpeas and even less often meatballs are added.

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 others for this purpose. dairy products. 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 to stir occasionally for another ten to fifteen minutes.

After completely cooling to room temperature, add to the Azerbaijani cold soup Dovga sour cream 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;
• – 1 handful;
• dill greens – 1 bunch;
• green cilantro – 1 bunch;
• parsley – 1 bunch;
• – 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 identical to the one 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, then add a slightly beaten egg, washed rice, pre-boiled chickpeas, and set 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.

Products
Short grain rice - 100 grams
Greens (cilantro, basil, green onions, kavyar or dzyusai) - 1 kilogram
Chickpeas - 100 grams
Eggs - 4 pieces
Katyk (you can replace yoghurt or matsoni) - 4 liters
Products for katyk
Milk for starter culture - 0.4 liters
Sour cream (25%) - 50 grams
Milk 4% - 3.6 liters

How to prepare katyk for dovga
1. Heat 0.4 liters of milk to room temperature.
2. Mix milk with sour cream.
3. Place the mixture in a warm place for a day - this time will be enough to prepare the starter.
4. Pour 3.6 liters of milk into a saucepan, heat to 90 degrees, stirring constantly, and boil for 10 minutes with constant stirring.
5. Remove the milk from the stove and strain through cheesecloth.
6. Cool the milk to room temperature.
7. Mix milk and starter.
8. After 6 hours, the katyk is ready and you can start preparing dovga based on it.

How to cook dovga
1. Pour chickpeas cold water and soak for 4 hours, then rinse thoroughly.
2. Rinse the rice under cold water, drain the water, cover to prevent drying and set aside.
3. Wash the greens thoroughly, sort, cut off the roots, shake the greens over the sink to dry and chop finely.
4. Boil the chickpeas in a saucepan for 2 hours, lightly salt them 40 minutes before.
5. Put 4 liters of katyk on the fire.
6. Chicken eggs Place in a bowl and whisk.
7. After the katyk boils, add beaten eggs to the katyk.
8. Add rice to the egg-milk mixture, then chickpeas - stir each time.
9. Cook the dovga for 20 minutes at low boil, stirring continuously.
10. Continue cooking until small bubbles appear on the surface.
11. Add the greens, continuing to stir the soup.
12. Salt the soup to taste.
13. When the greens begin to change color, remove from the heat.
14. If dovga is served in summer, then cool the soup (it is better to use a bowl with cold water and ice).

Dovga is a traditional dish Azerbaijani cuisine. Dovga resembles fermented milk soup made from yogurt with rice. It can be eaten both hot and cold. Now you will learn how to prepare real Azerbaijani dovga.

Usually dovga is prepared with meatballs. Real Azerbaijani dovga is certainly served with Azerbaijani festive table, and is a favorite delicacy of many gourmets. And not a single Azerbaijani wedding is complete without a beautiful dovga.

It's time for you to learn how to cook real Azerbaijani dovga.

Azerbaijani dovga recipe

To prepare this recipe you will need:

• 1 liter of katyga (yogurt or yoghurt, kefir can be used)
• 1 liter of water (half a liter is even better chicken broth, half a liter of water)
• 100g raw rice
• 1 egg
• fresh herbs - 100g - cilantro (keshnish), dill (shuyud), leek (kavyar);
• green garlic
• a handful of boiled peas - chickpeas

How to prepare Azerbaijani dovga?

1. To prepare a recipe for real Azerbaijani dovga, all the greens need to be finely chopped, maybe in one bowl, only leeks in another. Wash the rice and place it in a large saucepan, add the egg. This needs to be beaten well.
2. Next, add yogurt, then broth and water. Mix everything thoroughly. Bring to a boil over low heat. Attention! You need to stir constantly because the katyg may curdle. Bring the rice to readiness.
3. Add leeks and green garlic. The entire dovga mixture should simmer for another 2-3 minutes. Add chopped herbs and turn off the stove.
4. There is no need to add salt to real Azerbaijani dovga, as this may curdle the dovga. Later, everyone can salt their dish to taste. The thicker the katyg, the more it needs to be diluted with liquid. You can also add boiled peas.
5. Authentic Azerbaijani dovga is served mainly cold.

Useful information about Dovga

How many housewives - so many opinions. There are usually heated debates about what kind of greens should be served in real Azerbaijani Dovga. Someone recommends mint, sorrel. This is at the discretion of each cook.

In general, Azerbaijani cuisine has a number of its own characteristics. The first of them is that greens are added to almost all dishes. There are traditionally a lot of herbs and seasonings: cinnamon, cloves, parsley, dill, hot and allspice, cumin, cilantro, mint, saffron, sumac, etc., etc.

Azerbaijani cuisine has a fairly large selection of first courses - soups. Some of them eat from the usual deep plates, while others “wash down” the main courses. By the way, dovga can also be poured into glasses or bowls. Most soups are prepared from young lamb meat, but today you learned how to prepare real Azerbaijani dovga - fermented milk soup made from yogurt.

Today we have Azerbaijani dovga on our menu. We will look at the recipes for this dish in detail in our article. This soup is best served during the hot season; it will both satiate you and quench your thirst.

Azerbaijani soup dovga

Caucasian cuisine always amazes with its gourmet dishes prepared from a simple set of products. 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:

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:

1. Wash and dry the cilantro, dill, spinach and parsley.
2. Finely chop the greens with a knife. You can complement the dish with any other herbs, such as basil or mint.
3. Pour kefir and tan into a saucepan and stir.
4. Add salt, garlic and ground pepper.
5. Add greens and stir.
6. 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 be sure to be natural without dyes or other 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 chickpeas need to be soaked in the evening cold water, and then it will cook faster and be softer.

Preparation:

1. Prepare the broth and chickpeas in advance.
2. Pour water, yogurt and broth into the pan, stir well.
3. Beat the eggs and add them to the pan.
4. Wash the rice and add to the rest of the ingredients.
5. We'll also send the boiled chickpeas there.
6. Place the pan on the stove and bring the soup to a boil, stirring constantly. You only need to stir the dovga with a wooden spoon.
7. Cook the soup on the lowest burner level until the rice is ready.
8. Wash and dry all the greens, chop finely with a knife.
9. Peel the garlic and cut it together with the stems.
10. Chop the leek.
11. Add herbs, garlic and leeks to the pan.
12. When the dovga comes to a boil, salt it and turn off the burner.
13. Cool and refrigerate the dish. Ready!

Advice! In order for the dovga to absorb and preserve the aroma of greens to the maximum, cool it by placing it in a large container with cold water.