How much dovga to cook?
To prepare dovga, you need to spend a day, of which 2 hours are in the kitchen of clean time.
Azerbaijani dovga soup
Products
Round grain rice - 100 grams
Greens (cilantro, basil, green onions, kyavar or jyusai) - 1 kilogram
Chickpeas - 100 grams
Eggs - 4 pieces
Katyk (you can replace yogurt or yogurt) - 4 liters
Products for katyk
Starter milk - 0.4 liters
Sour cream (25%) - 50 grams
Milk 4% - 3.6 liters
How to cook katyk for dovga
1.Heat 0.4 liters of milk to room temperature.
2. Mix milk with sour cream.
3. Put the mixture in a warm place for a day - this time will be enough to prepare the starter culture.
4. Pour 3.6 liters of milk into a saucepan, heat to 90 degrees, stirring constantly, and boil for 10 minutes with constant stirring.
5. Remove the milk from the stove and strain through cheesecloth.
6. Cool the milk to room temperature.
7. Mix milk and sourdough.
8. After 6 hours, the katyk is ready and you can start making dovgi based on it.
How to cook dovga
1. Pour chickpeas with cold water and soak for 4 hours, then rinse thoroughly.
2. Rinse the rice under cold water, drain, cover so as not to dry and set aside.
3. Thoroughly wash the greens, sort out, cut off the roots, shake the herbs over the sink to dry and chop finely.
4. Boil the chickpeas in a saucepan for 2 hours, lightly salt for 40 minutes.
5. Put 4 liters of katyk on the fire.
6. Break the chicken eggs into a bowl and beat with a whisk.
7. After boiling the katyk, add the beaten eggs to the katyk.
8. Add rice to the egg-milk mixture, then the chickpeas - stir each time.
9. Cook dovga for 20 minutes at a low boil, stirring continuously.
10. Continue to cook until small bubbles appear on the surface.
11. Fill in the herbs, continuing to stir the soup.
12. Season the soup with salt to taste.
13. When the greens begin to change color, remove the dovga from the heat.
14. If dovga is served in summer, then cool the soup (it is better to use a basin with cold water and ice).
Fusofacts
- Traditionally, Azerbaijani dovgu soup is classified as a type of cold soups.But there is absolutely no need to eat cold water! Dovga can be cooked in winter and served hot.- Dovga cooked in winter, as a rule, served with meatballs. Meatballs are prepared from lamb pulp with the addition of onions and black pepper. Sometimes dumplings are boiled in "winter" dovga (they are pre-baked).
- Dovga soup is notable for the fact that spoiled milk (matsoni, katyk), which forms its basis, does not curl up during the preparation of the soup. This can be achieved in several ways.
1. Dovga is continuously stirred not only during the entire cooking time, but also for 10 minutes after the soup is ready.
2. Beat the egg and milk mixture in a special way.
3. The combination of starchy substances with spicy ingredients contained in greens does not curdle milk.
4. In the process of cooking, 3-4 dozen wooden sticks are introduced into the soup.
- Greens begin to change color during cooking: this dovga readiness signal... So that the greens do not turn into porridge - cool the soup as soon as possible. It is best to use iced water to cool the soup. Of course, you can cool the soup in the air (it will remain quite edible), but it will not be so beautiful and aromatic.
- The cost of dovga soup products according to our recipe is quite high. To save money, it is recommended to use dacha or homemade herbs for pre-heating.
- When preparing katyk, you can add a little sugar to taste, then the dovga will become a little sweet. Milk for making katyk is traditionally taken from a village or very fatty store milk. Sour cream is taken from the fattest found.
Take a look more soupshow to cook them and cooking time!
Last update Author / Editor - Lydia Ivanova