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The Azerbaijan cuisine. Very delicious soup, served cold.
Ingredients for Dovga
Step by step instruction of cooking Dovga
Greens wash and shred. Leeks separately set aside with the chopped stems of other greens.
The rest of the slice to another plate. Rinse the rice, put it in a pan (need a big pot), add the egg and whisk.
Add yogurt, then the soup with water and mix. Put on medium heat. With constant stirring (very important, as the yogurt may curdle) to bring the mixture to a boil.
While boiling, stir for 1-2 minutes, then stop. Wait until the rice is cooked. Then, first, the add the leeks and the stems of greenery that you put in one plate (green garlic, too, if any). Simmer for 2-3 minutes. Add at the end the remaining greens and turn off the stove.
If you notice, salt is not necessary, because it can roll Dovga. Salt is added later, to taste. On account of the proportions of yogurt and broth I want to note that the thicker the yogurt, the more it is necessary to add broth. Dovga can be done only on water, but tastier broth.
Dovga is cooked and with the meat. In this case, from stuffing make small meatballs and cook them with the chickpeas (previously soaked in water), and then add to Sochi. But it's not for everybody, at home I prefer Dovga without meat.