Refreshing soup “Dovga”

Dovga is a traditional Azerbaijani soup that is especially popular in hot weather. It is prepared with matsoni, kefir or yogurt with a lot of herbs. And each family has its own unique recipe. You can eat dovgu hot, but the classic option is to eat the dish cold. We offer you a simple recipe for a popular soup with a unique fermented milk taste.

1. Calories
   49,71 kcal
2. Protein
   2,35 gram
3. Fat
   2,04 gram
4. Carbohydrates
   4,55 gram
5. ~ Time
   30 Min
6. Pepper
7. Complexity

Products per 8 serving:

1. Kefir

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   1 l = 1031 g
2. Water

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   1 l = 1000 g
3. Chicken egg

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   2 pcs. = 120 g
4. Round rice

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   2 tbsp. l. = 50 g
5. Wheat flour bakery

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   2 tbsp. l. = 30 g
6. Dill

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   1 bunch = 15 g
7. Cinza

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   1 bunch = 30 g
8. Parsley

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   1 bunch = 20 g
9. Spinach

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   1 bunch = 30 g
10. Dried mint

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    20 g
11. Salt

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    to taste

Steps:

1. 
   Remove food from the refrigerator. Wash the rice and greens. To prepare the soup, use an enamel pan and a wooden spoon to prevent the dovga from curdling.
2. 
   Pour water into a saucepan, add rice and put on fire. At this time, finely chop the greens. In a separate container, whisk the kefir a little to break up the lumps. Mix eggs with flour and add kefir. Stir.
3. 
   When the rice is ready, add the greens to the pan and cook for 1-2 minutes. Then pour the kefir-egg mixture into the soup, stirring all the time so that the kefir does not curdle. Continuing to stir, bring the soup to a boil and cook for another 5 minutes; at this stage the soup does not need to be stirred. Finally add dried mint and let cool. Add salt before serving.
4. 
   Salt the cold dovga and pour into plates, garnish with a sprig of mint and serve with whole grain bread.