Dovga is a cooling yogurt soup with rice, herbs, and sometimes chickpeas and spinach. It can be served hot or cold and is a classic Azerbaijani dish, especially in summer.
What is Dovga?
Dovga is a yogurt-based soup thickened with rice and flavoured with fresh herbs typically dill, coriander, and mint. Some versions add chickpeas, spinach, or a little egg to stabilize the yogurt so it does not curdle. It is light, tangy, and refreshing. In Azerbaijan it is eaten hot in winter and cold in summer, as a starter or a light meal.
How do you eat Dovga?
Dovga is served in a bowl hot or cold depending on the season and the cook. Eat with a spoon. Bread (lavash) on the side is common. It is often a first course before a main dish, or a light lunch. If served cold, it is like a refreshing soup; if hot, it is soothing and mild.
What herbs are used in Dovga?
The main herbs are dill (şüüd), coriander (kinza), and mint (nanə). They are chopped and added to the yogurt-and-rice base. The balance varies: some prefer more dill, others more mint. Spinach is optional and adds colour and body. The result is a green-flecked, fragrant soup.
