Azerbaijani cuisine attracts with its color and unusual culinary masterpieces. These are stuffed chickens and fish cooked in tandyr, chebureks-kutabs, dyushbara, similar to Russian dumplings, gurza, bozbash and, of course, dovga. The recipe, the Azerbaijani cuisine is famous for its tastes and aromas, every hostess who likes to surprise her household would like to know these dishes. Let's talk about cooking soup called dovga.
Azerbaijani Dovga, the recipe of which is proposed here, is a soup of cereals and yoghurt with an egg. But if there are several cooking options where meat products are used, in particular, lamb. Serve this dish mostly cold. In the process of cooking sour milk is boiled, but it does not roll up, but becomes elastic. This is due to some features of the technology. First, the soup must be constantly stirred during the entire cooking process and even after the end for 10 minutes. The egg-milk mixture is also whipped in a special way. Well, an unusual combination of herbs and herbs with starchy cultures. Thanks to all these nuances, this is true dovga. The recipe, Azerbaijani cuisine is an art, not complicated, but requires carefulness.
Dovga with lamb
To prepare this light and nourishing meal at the same time, you need 500 grams of mutton, 100 grams of peas, 100 grams of rice, two large spoons of flour, one liter of matsoni, 100 grams of spinach, 100 grams of sorrel, fresh parsley, cilantro, dill, onion, salt and pepper. For 5-6 hours it is necessary to soak the peas in cold water. Then wash it and put it in the pan. Fill with water and cook until half cooked. It usually takes about 20 minutes. Do not forget to salt water. The meat is separated from the bones, and the onion is passed through a meat grinder or ground in another way. Meat is cut very finely and mix with onions, pepper and salt. You can also use any spices. Make minced meatballs is not large. Boil them in a separate saucepan for about 7 minutes. Put the meatballs on a plate, and do not pour the broth. In a separate saucepan, mix the yogurt with flour and set on the fire. Now you need to constantly stir the dish to sour milk is not curdled. Then add there boiled peas, washed rice and meatballs. Also pour in the broth left over from cooking meat. Now came the turn of chopped greens, spinach and sorrel. Cook the soup over low heat until cooked peas and rice. Azerbaijani Dovga, the recipe of which will seem interesting to you, is served cold.
Light and tender
This dish can be prepared in several versions. Very interesting offers Azerbaijani cuisine recipes. Dovga is one of them. For cooking, you can use a variety of fermented milk products (katyk, airan, matsoni, etc.). Take a liter of katyk, the same amount of water, 300-400 grams of various greens (spinach, mint, green onions, cilantro, parsley, dill), 100 grams of rice, a large spoonful of flour, one egg and salt. Boil rice until cooked, and chop the greens finely. Mix katyk with egg, flour and water and whisk. Then put rice in this mixture and set it on fire. Cook until boil, stirring constantly. After that, add the greens and keep the soup on fire for about 5 minutes. Remove the pan from the heat and cool it without covering with a lid. Put salt to taste and serve. Dovga Azeri, the photo of which you will find in this article, is an obligatory dish at a national wedding.
The recipe of the dish may vary depending on which region of the country it is cooked. Useful, refreshing and easy dovga, the Azerbaijani cuisine offers a recipe for every taste, especially by the way, after a rich feast. In Baku, it is prepared in a special way. Take a bunch of dill, spinach, sorrel, cilantro and two tablespoons of fresh mint. Grind all greens. Pour one and a half liters of kefir into the pan and add 600 grams of sour cream to it. Add one egg to them and mix everything. After that, pour two large spoons of flour and carefully dissolve it so that there are no lumps. Add some water and put the pot on the fire. Now pour half a glass of rice and bring the mixture to a boil. Reduce the heat, stir constantly, so that the fermented milk products do not curd and cook until rice is cooked. Then add the herbs and cook for about 5 minutes. Azerbaijani cold dovga, a recipe with a photo of which will help to prepare it correctly, is served at the table in a bowl. In the heat of this dish will be very popular.
Fragrant and appetizing
Despite the fact that there are a lot of cooking options for this dish, its basis is always a fermented milk product, and aromatic herbs and spices are an excellent addition to it. Take a liter of low-fat kefir or matsoni, three tablespoons of rice, one egg, half a liter of water, 100 grams of chickpea, two cloves of garlic, salt and lots of fresh greens. Wash greens and finely cut. Pour water into a saucepan and boil chickpeas until tender. If you soak it beforehand, then it will prepare faster. Pour the fermented milk product into a separate saucepan and add water, rice and beaten egg. Salt is better later, so less likely that the soup is curtailed. Cook until rice is ready, stirring constantly. Then add greens and chopped garlic to the pan. All mix and turn off the pot in three minutes. Serve cold dova, adding a little boiled chickpea to the bowl.
Dovga with rice
This is a way to quickly cook a delicious soup with a minimum of ingredients. Let's start with the preparation of greens. A large bunch of cilantro and dill, two large buns of spinach, and a bunch of mint washed, dried and finely cut. Half a cup of rice is prepared by boiling in advance. Since dovga requires constant stirring in the cooking process, all products should be on hand. Also need one egg. Pour three liters of yogurt in the pan and drive one egg. All carefully mix and turn on the fire. Lumps should not be. It turns out a homogeneous and elastic mass. Then add rice and cook it until done, constantly stirring the soup. At the end put the greens and after 2-3 minutes turn off the fire. Salt put as needed, after turning off the fire. While dovga, the recipe Azerbaijani cuisine offers is not traditional, it cools it can not be covered with a lid, otherwise it will be curtailed. If you take into account all the nuances of cooking, you can cook a great dish, which is called "white soup". Serve him in the middle of the feast or after it and your guests will be absolutely delighted. Especially good to use dovgu on a hot, summer day. It refreshes, saturates the body, without creating a feeling of heaviness, with useful vitamins.