|Place of origin||Azerbaijan|
|Main ingredients||yogurt, flour, rice, egg, spinach, dill, coriander, mint|
|150 kcal (628 kJ)|
Dovga (Azerbaijani: Dovğа) is a soup made from plain yoghurt and herbs and a stable of Azerbaijani cuisine. Traditionally, it is served as a wedding soup and is introduced between courses of meat, intended to boost digestion.
Dovga is a vegetarian dish that is cooked with a variety of herbs. While its ingredients can vary seasonally and regionally, the soup usually includes coriander, dill, mint, and spinach. Chervil, mountain parsley, scallions, and sorrel are other herbs that can be used. The soup is sometimes cooked with rice, chickpeas, and meatballs. It is often served warm in winter or chilled in summer.
One variation of dovga is abdug, popular in Iran. Abdug does not include rice and is served with ice in the summer. The soup contains raisins, nuts and rose petals, and toasted lavash can be eaten alongside.
Makes 4 portions