In depth
Dovga is one of the oldest soups on the Azerbaijani table. In summer it's served cold as a cooler; in winter, hot as a digestive comfort. At weddings, dovga is usually the first course.
History and origin
Dovga is widespread across South Caucasus cuisines. The Azerbaijani version stands out for its herb richness and rice addition. It's kitchen knowledge passed from mothers and grandmothers to daughters.
Ingredients
- Strained yogurt (or ayran)
- Water
- Rice
- Egg yolk
- Spinach, cilantro, dill, mint
- Sometimes: chickpeas, raisins
- Salt
Preparation
Yogurt, egg yolk, and water are whisked together. Rice is cooked separately and added. The soup simmers on low heat with constant stirring — without stirring, the yogurt curdles. Herbs are added at the end and cooked a few more minutes.
Varieties
Süzme dovga (thick), soft (thin), chickpea dovga, raisin dovga, hot, cold.
Frequently asked questions
How does dovga differ from Turkish yayla çorbası?
Both are yogurt-based. But Azerbaijani dovga uses more herbs (spinach, cilantro, dill, mint together) and adds rice. Yayla çorbası is usually mint-forward.
Why does dovga curdle?
Yogurt can split when heated. Constant stirring and the egg-yolk binder prevent it.
Hot or cold?
Both are correct. Cold cools better in summer; hot is more comforting in winter. Weddings usually serve hot.
Is dovga vegetarian?
Yes — classic dovga is fully vegetarian. No meat, just yogurt, rice, and herbs.