Stalik Khankishiyev is a great connoisseur of oriental cuisine. If you cook according to his recipe, then be sure that you will get an amazing dish! We offer to make a soup called Dovga. A recipe with a photo will help you understand how to cook and how the dish will look in the end. This cold soup is especially good in hot weather.
Dovga: recipe
Azerbaijani cuisine, like many cuisines of Central Asia, is unthinkable without greenery. For a cold soup, you will need a kilogram of it. Traditionally, a herb called kyavar or jusai is placed in the soup. It looks like a green onion, only the leaves look different: not a tube, but flat. to taste kyavar resembles onion, garlic and sorrel at the same time. You can add whatever your heart desires, but be sure to put cilantro, basil and mint. Instead of jusai, you can use chives, as it is also called, chives. With it you get amazing to taste Dovga. The recipe for this soup may not appeal to everyone. But you should cook it at least once. Perhaps Dovga will become your signature dish.
What else is included in the Dowg
In addition to a large amount of herbs, about 100 grams of rice should be put in the soup. No need to select special varieties, use the usual. If rice makes good porridge, then excellent dowg will come out of it. The recipe suggests the use of chickpeas. Rinse, soak and cook it. Chickpeas should be taken in the same amount as rice, about 100 grams. If you do not put peas in dovgu, then the soup will turn out to be insufficiently nutritious and nutritious. You will also need eggs. 4 pieces. In the classic recipe, only yolks are used, but usually the eggs are laid whole. This does not affect the taste of the dish. Do not cook Dovgu without a good katyk. It needs about 4 liters. Katyk is yogurt, yogurt or yogurt. If you use yogurt, then it should be without sweeteners and fruits. In general, a real and fresh sour-milk drink. If you haven’t found one in the shops, then you can take ordinary kefir. Do not worry that the taste of the soup will suffer greatly. Most likely, no one will understand if your dovga was prepared from kefir or a real katyk.
Recipe
Start by putting kefir on the fire. Stir and immediately pour the loose eggs into it. Pour prepared peas and rice. Now cook. Remember to stir constantly. As soon as small bubbles and light waves of liquid appear on the surface of kefir, fill in chopped greens. Salt and mix. As soon as the greens begin to change in color, put the pan with the doug in the sink or basin with cold water. You need to cool the soup as quickly as possible. You can even use ice to speed up the process. After all, the faster you cool the dowg, the more color and smell you keep, since the hot smells always stronger, and all the aroma will disappear with long cooling. Have you waited until the dowg has cooled down? The recipe is done - you can start the meal. Simple, fast, and most importantly - delicious! Dovga is an excellent dish for a hot summer day. In winter, soup can be served hot. Sometimes small meatballs are placed in it. You can even boil pre- baked dumplings in dovg .