I wrote on AZ Cookbook facebook page that the epitome of spring and summer in Azerbaijan was soon coming to my blog. I gave a hint, alright, that it was going to be a soup. Most people guessed it right! Dovgha! Yes, it is dovgha, a popular Azerbaijani yogurt soup cooked with lots of fresh herbs!
I was saving this recipe for my yet to be published cookbook, but since publishers are not knocking on my door (if you are a publisher, write me) or have been rejecting my knockings, and because I am a nice girl (modesty thing again), I am letting the recipe out before the book is out. Not that the recipe is a grand secret, but there are some tips that one should be armed with if aiming for a perfect dovgha, and I will gladly share them with you.
Dovgha has it all to be sought after. A creamy soup, it is generously nutritious, pleasantly refreshing and flavorsome from the bounty of fresh herbs simmered in yogurt, with a good doze of tender bite provided by the chickpeas, which by the way, can be omitted if you are not a big fan of them. Personally, I like my dovgha with chickpeas. In Azerbaijani countryside, dovgha is particularly delicious; in place of generally known fresh herbs listed in the recipe below, copious varieties of intensely aromatic edible herbs populating the lush fields and mountains, far from the reach of city dwellers, find their way into the soup, making it extra delectable.
How is dovgha served? Typically, the chilled soup is served ladled into traditional deep individual bowls called kasa that are placed next to serving plates. It is up to you whether to enjoy dovgha as a starter soup before the main course arrives, or afterwards, to wash down a hearty meal. Dovgha is also great as a stand-alone light meal. Serve it either chilled or at a room temperature, always with chunks of bread on the side.
Here’s the recipe with all the right tips you need to succeed in dovgha making. Also, check out my blogger friend Sofya’s (who hails from Baku too) for her dovgha recipe with some fantastic photos.