Azerbaijani dovga — the traditional yogurt soup with rice and fresh herbs

Dovga is one of the most beloved dishes of Azerbaijani cuisine — a soup based on yogurt, rice and fresh herbs, traditionally served warm in winter and cold in summer. The original recipe, as known in Azerbaijani culinary sources, rests on a simple but important rule: the yogurt must be stirred continuously until the soup boils, so that it does not curdle. The photograph is taken from Wikimedia Commons (CC BY-SA 3.0 licence).

INGREDIENTS (4 people)

• 500 g thick yogurt
• 1 litre water
• 1 egg
• 50 g rice
• 1 bunch fresh mint
• 1 bunch fresh dill
• 1 bunch fresh parsley
• 2 tablespoons cornflour
• 1 small onion (optional)
• salt to taste

PREPARATION STEPS

1. In a deep pot, whisk the yogurt with the egg and the cornflour until it becomes a smooth cream, without lumps.
2. Add the water a little at a time, stirring continuously, then place the pot over medium heat.
3. Add the rice and keep stirring without interruption until the soup starts to boil — never leave it unstirred, because the yogurt may curdle.
4. When the soup boils, lower the heat and let it simmer for 10–15 minutes, until the rice is completely soft.
5. Add the finely chopped onion and the chopped fresh herbs, season with salt to taste and simmer for another 5 minutes.
6. Remove from the heat and serve warm, or let it cool completely and serve it as a cold summer soup.

TIME: about 15 minutes preparation, 25 minutes cooking. SERVINGS: 4.