Dovga is a soup made from plain yoghurt and herbs. The soup should be served cold after rich meal. But you can also eat it with the bread as soup, just warm Dovga a little bit.
In our family we are using coriander, dill and leek as herbs. But in other families they are also using spinach and spring onion into Dovga. In Gjandja mountain coriander also is adding to Dovga, and Dovga will get a special taste. But this herb is growing up only during the spring. Therefor it can’t be used in other seasons. Today I will present the recipe with using of minimum required herbs.
1 litre yoghurt
1 litre water, but it will be best, if you use chicken or veal broth
100 gr. Rice
200 gr herbs mix (coriander and dill, if you can also find leek, it can be added)
1 handful chickpeas
2-3 clove of garlic (optional)