Dovga (Azerbaijani Yogurt Soup)

Introduction

Dovga is a silky, herb-forward Azerbaijani yogurt soup that comes together in under 30 minutes and serves four as a light main or side. The trick is constant stirring over low heat to prevent the yogurt and egg from splitting, which yields a creamy, delicate broth infused with fresh dill, coriander, mint, and spinach. It’s equally at home as a weeknight dinner or a make-ahead lunch.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4

Ingredients

• 1 liter yogurt
• 2 tablespoons uncooked rice
• 1 egg
• 1 bunch of spinach
• 1 bunch of dill
• 1 bunch of coriander
• 1 bunch of mint
• Boiled peas (optional)

Instructions

1. Stir yogurt to remove lumps, then pour into a pot.
2. Add rice and egg, and thoroughly mix.
3. Set pot over low heat. Mix continuously and slowly until it boils (otherwise the yogurt and eggs may curdle).
4. While the mixture is boiling, chop the greens. Add these into the yogurt mixture, and boil again for about 5 minutes.
5. Stir in peas, if using.
6. Serve in plates or glasses, adding salt to taste.

Variations

Add protein with chickpeas: stir in 1 cup of cooked or canned chickpeas (drained) in step 5 for a heartier, more substantial soup that works as a complete meal.

Use Greek yogurt for tanginess: replace half the regular yogurt with Greek yogurt to intensify the tang and create a thicker, more luxurious texture.

Substitute greens: swap spinach for kale, arugula, or sorrel (adjust finely chopped leafy greens by volume, not weight); each brings different flavor depth but cooks in the same 5-minute window.

Finish with crispy onions: top each serving with thinly sliced onions fried in a separate pan until golden and crunchy for textural contrast and savory sweetness.

Make it spicier: add ¼ teaspoon red pepper flakes or a pinch of cayenne in step 3 to warm the broth without overwhelming the delicate herb profile.

Tips for Success

Chop your greens before you start cooking. Once the mixture boils, you need to add them immediately, so have dill, coriander, mint, and spinach ready on a cutting board.

Don’t let it boil hard. Gentle bubbles are enough; a rolling boil will curdle the soup despite your stirring. Adjust the heat downward if large bubbles form.

Taste for salt at the end. Yogurt flavor varies by brand; add salt gradually in step 6 so you don’t oversalt the finished soup.

Storage and Reheating

FAQ

Can I use non-dairy yogurt?

Yes. Coconut or oat yogurt works; use a full-fat variety to avoid a thin, watery result. Stir constantly during heating as you would with dairy yogurt.

What if my mixture looks grainy or separated?

You likely applied too much heat too quickly. Pour the mixture through a fine-mesh strainer to remove curds, and whisk in a few tablespoons of fresh yogurt off heat. The soup won’t be perfectly smooth, but it will still taste good.

Can I prep ingredients the night before?

Yes. Wash and chop all greens, store them in separate airtight containers in the fridge, and measure out the rice and egg. Wait to pour the yogurt into the pot until you’re ready to cook, as it may separate if left standing too long.

Is this soup served hot or cold?

Traditionally it is served warm, but you can chill it completely and eat it cold, which is particularly pleasant in warm weather. Cold dovga has a yogurt-soup consistency similar to tzatziki in texture.