Yogurt and Herb Soup (Dovğa)
Dovğa Say it: DOV-gah
Dovğa moves easily between a cold-weather bowl and a summer refresher: serve it hot when the weather is sharp, or chill it for a light meal when temperatures rise. Its flavor is tangy and herb-forward, with soft rice and chickpeas giving body beneath dill, cilantro, and mint. The practical point to remember is heat control—once the yogurt goes in, the soup should stay below a boil. That same gentle finish makes it welcome at festive tables and simple enough for an everyday pot.
Yogurt and Herb Soup (Dovğa)
Dovğa
Pronounced DOV-gah
- Serves
- 6
- Prep
- 30 min
- Cook
- 40 min
- Total
- 1 hr 10 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Soup
Garnish
Method
Wash the rice in several changes of cold water until the rinsing water looks clear. Put the rice in a large pot with the water or broth, bring it to a gentle boil over medium-high heat, then lower the heat and simmer uncovered for 15–20 minutes, until the grains are just tender.
Add the drained chickpeas and simmer for another 5 minutes. The rice should leave the liquid lightly starchy, which helps the finished soup thicken a little.
While that cooks, whisk the yogurt in a medium bowl until smooth. Whisking constantly, ladle in about 1 cup (240 ml) of hot broth from the pot so the yogurt warms gradually.
Turn the pot to its lowest setting, or take it off the heat. Pour the warmed yogurt back into the pot in a slow, thin stream, stirring all the time. After this point the soup must not boil, or the yogurt can split.
Add the dill, cilantro, mint, and spinach or sorrel if using. Fold them in gently, season with 1 teaspoon salt, then taste and adjust.
If the pot was off the heat, return it to very low heat and warm gently for 8–10 minutes, stirring now and then, until the soup thickens slightly and the herbs soften. It should not bubble; faint steam is fine.
Melt the butter in a small skillet over medium heat. Add the dried mint and stir for 30–60 seconds, until the butter smells fragrant and the mint darkens a little. Take the pan off the heat.
Ladle into bowls and spoon a little mint butter over each portion, or swirl it through. Serve hot, warm, or chilled.
Regional variant: Dovğa with meatballs (küftəli dovğa)
For küftəli dovğa, combine 1 lb (450 g) ground lamb or beef with grated onion, salt, pepper, and a small amount of raw rice, then shape small meatballs. Add them to the simmering water while the rice is not yet fully cooked and cook until they rise to the surface, about 10 minutes. Proceed with the chickpeas, yogurt, and herbs as directed in the main recipe.
Cook's notes
- Let the yogurt sit at room temperature and add it away from strong heat, whisking the whole time, to keep it from curdling.
- If the chilled soup becomes too thick, loosen it with a splash of cold water or milk.
- For a sharper traditional edge, use sorrel in place of some of the spinach or finish with a squeeze of lemon juice.
Serve with
Offer fresh flatbread, such as lavash or tandir bread, alongside; a plate of fresh herbs and radishes is an occasional extra.
Make ahead and storage
Store the soup in the refrigerator for up to 3 days. To reheat, warm it slowly over low heat, stirring, and do not let it boil; it can also be served cold.
