Refreshing Azerbaijani dish dovga in different regions are cooked in their own way. Typically, its taste depends on the set of used greens. Most often it includes cilantro, parsley, dill, sorrel, green onions and mint, less often basil, spinach and other leaves. In the classic recipe, the sour-milk base is also supplemented by egg and rice, sometimes peas are chickpeas and even less often meatballs.
Further in our recipes all the subtleties of the preparation of the Azerbaijan dovgi.
How to cook dovg in Azerbaijani?
Ingredients:
- kefir - 2,8 l;
- water purified or meat broth - 480 ml;
- egg large chicken - 1 pc .;
- rice is long - 70 g;
- wheat flour - 30 g;
- greens of dill - 1 bunch;
- green coriander - 1 bunch;
- green parsley - 1 bunch;
- mint wild and common - 1 beam;
- sorrel - 1 large bunch;
- onion green - 1 bunch;
- salt;
- sour cream.
Preparation
Azerbaijani soup dovga can be prepared as usual kefir, and for this purpose, take matzoni, yogurt, classic yogurt or other sour-milk products. Pour the base of the food in a saucepan, add water or meat broth. In a separate bowl, whisk with a flour chicken egg, pour the resulting mixture into a saucepan and put it on the fire. From this moment, we begin to continuously interfere with its contents with a wooden spoon or spatula. It can not be interrupted for a minute, otherwise the dovga simply curls up. That is why it is necessary to prepare in advance all the ingredients for adding them to the dish in the process of heating and cooking. Namely, beforehand wash all the greens and cut it as small as possible. We also wash rice croup to make the water completely transparent.
At the first signs of boiling dovgi we lay rice and continue continuous stirring for a couple of minutes. After that, you can intermittently. During the whole cooking process, we keep the fire under the pot just below the average and cook the food until the softness of the rice. Now add the greens prepared earlier, let the contents of the pan boil for seven minutes, then remove the dish with the dish from the fire and cool it, continuing the periodic stirring for another ten to fifteen minutes.
After completely cooling down to room temperature, add to Azerbaijan cold soup dovga to taste sour cream, add salt and put it on the shelf of the refrigerator for additional cooling.
How to cook Azeri dovga with green garlic - recipe
Ingredients:
- natural thick yogurt without additives - 1,2 l;
- purified water - 600 ml;
- meat broth - 600 ml;
- egg large chicken - 1 pc .;
- rice is long - 80 g;
- boiled chick pea chickpeas - 1 handful;
- greens of dill - 1 bunch;
- green coriander - 1 bunch;
- green parsley - 1 bunch;
- mint - 1 bunch;
- sorrel - 1 small bundle;
- feathers and stalks of green garlic - 1 bunch;
- leek - 90 g;
- salt - to taste.
Preparation
The principle of preparation of Azerbaijan dovgi according to this recipe is identical to the one described above with a few exceptions. In this case, the dish will be added boiled to the ready chick pea chickpeas and green garlic feathers, which will make the taste of the food more piquant and saturated.
When preparing dovgi, mix in a pan a thick natural yoghurt, water and broth, then add a little beaten egg, washed rice, cooked in advance chickpea, and set