Ingredients with Measurements:
- 1 cup plain yogurt
- 3 cups water
- 1/2 cup rice
- 1/2 cup chopped mushrooms
- 1/2 cup chopped onions
- 2 tablespoons flour
- 2 tablespoons butter
- 1 egg
- 1/4 cup chopped fresh dill
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Whisk
- Cutting board
- Knife
- Measuring cups and spoons
Step-by-step instructions:
1. In a large pot, bring water to a boil and add rice. Cook for 10 minutes or until rice is tender.
2. In a separate pan, melt butter over medium heat. Add chopped mushrooms and onions and cook until tender.
3. Add flour to the pan and stir until combined. Cook for 1-2 minutes.
4. Add the mushroom and onion mixture to the pot with the rice and stir.
5. In a small bowl, whisk together the egg and yogurt until smooth.
6. Slowly pour the yogurt mixture into the pot, stirring constantly.
7. Add chopped dill and salt and pepper to taste.
8. Cook for an additional 5-10 minutes, stirring occasionally, until the soup has thickened.
9. Serve hot with additional dill for garnish.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 180
Fat: 8g
Carbohydrates: 20g
Protein: 7g
Substitutions for ingredients:
- You can use any type of mushroom you prefer, such as shiitake or portobello.
- If you don't have fresh dill, you can use dried dill instead.
Variations:
- You can add cooked chicken or beef to the soup for a heartier meal.
- Instead of mushrooms and onions, you can use other vegetables such as carrots or celery.
Tips and tricks:
- Be sure to stir constantly when adding the yogurt mixture to prevent curdling.
- If the soup is too thick, you can add more water or broth to thin it out.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with additional dill.
Garnishes:
Fresh dill
Pairings:
This soup pairs well with crusty bread or a side salad.
Suggested side dishes:
Crusty bread, side salad
Troubleshooting advice:
If the soup is too thin, you can add more flour to thicken it.
Food safety advice:
Be sure to refrigerate any leftovers promptly to prevent spoilage.
Food history:
Dovga is a traditional Azerbaijani soup made with yogurt and herbs. It is often served during the summer months as a refreshing and cooling dish.
Flavor profiles:
Creamy, tangy, savory
Serving suggestions:
Serve hot as a main dish or as a side dish with other Azerbaijani dishes.
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Region: Azerbaijani