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Dovga (Azerbaijani Yogurt Soup)

Dovga (Dovğа) is a national meal of Azerbaijani cuisine. It is yogurt milk soup. Dovga can be eaten both cold and warm. Dovga can also be made with meatballs which are boiled separately and then added into it.

Source and licence

"Dovga (Azerbaijani Yogurt Soup)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Dovga_(Azerbaijani_Yogurt_Soup), revision 4531804), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Dovga_(Azerbaijani_Yogurt_Soup)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4531804

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Stir yogurt to remove lumps, then pour into a pot.
  2. Add rice and egg, and thoroughly mix.
  3. Set pot over low heat. Mix continuously and slowly until it boils (otherwise the yogurt and eggs may curdle).
  4. While the mixture is boiling, chop the greens. Add these into the yogurt mixture, and boil again for about 5 minutes.
  5. Stir in peas, if using.
  6. Serve in plates or glasses, adding salt to taste.