Dovga (Azerbaijani Yogurt Soup)
Dovga is a tangy Azerbaijani yogurt soup that cooks in about 25 minutes and can be served hot or cold. A little rice thickens the pot, while four fresh herbs, spinach, dill, coriander and mint, give it a green, sharp flavor. The one technique to respect is gentle heat and constant stirring, which keeps the yogurt and egg from curdling. Some cooks add separately boiled meatballs.
Instructions
Stir the yogurt in a bowl until it is smooth and free of lumps, then pour it into a pot.
Add the rice and the egg to the yogurt and mix thoroughly so the egg is fully blended in.
Set the pot over low heat and stir continuously and slowly until the mixture comes to a boil. Constant stirring matters here, because the yogurt and egg can curdle if left alone.
While the mixture boils, chop the spinach, dill, coriander and mint. Stir the chopped greens into the pot and let it boil again for about 5 minutes.
Stir in the boiled peas if you are using them.
Serve the soup in plates or glasses, adding salt to taste at the table.
Make it personal.
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