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
1 egg
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)

Chickpeas soaked in cold water in 2-3 hours. Cook them till they are ready.

Herbs should be washed and chopped. Rice also should be washed and put to the pot. Break egg into the pot and mix them well.

Put yoghurt and broth/water into the pot and mix everything well. Place the pot onto the stove and bring the soup to boiling by constant stirring.

When the soup begins to boil, let it boil until the rice is cooked (about 5-10 minutes). If you are using the garlic, press it in the soup before the rice is cooked finished. Turn off the stove and put chopped herbs into the soup. Let Dovga stay 30 minutes.

Don’t add salt to Dovga, else it will curdle. Put the salt when serving.

I wrote that you could use the veal broth. You can get it, if you will take a veal force-meat, form small meatball and cook them in the water until meatballs is cooked. 

Serve dovga warm or cold together with chickpeas and meatballs.

Nush Olsun! Enjoy your meal!


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