Ingredients with Measurements:
- 1 cup of rice
- 1 cup of plain yogurt
- 6 cups of water
- 1 egg
- 1 tablespoon of flour
- 1 tablespoon of dried mint
- 1 tablespoon of salt
- 1 tablespoon of butter
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the rice and add it to a pot with 6 cups of water. Bring to a boil and then reduce the heat to low. Let the rice simmer for 20 minutes.
2. In a separate bowl, whisk together the yogurt, egg, flour, and salt until smooth.
3. Once the rice has cooked for 20 minutes, add the yogurt mixture to the pot and stir well.
4. Let the soup simmer for an additional 10-15 minutes, stirring occasionally.
5. In a small pan, melt the butter and add the dried mint. Cook for 1-2 minutes until fragrant.
6. Serve the soup hot, topped with the mint butter.
- Time:
Preparation time: 5 minutes
- Cooking time: 35 minutes
Temperature:
- Simmer on low heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 230
- Fat: 6g
- Carbohydrates: 36g
- Protein: 8g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Greek yogurt can be used instead of plain yogurt.
- Fresh mint can be used instead of dried mint.
Variations:
- Add chopped vegetables such as carrots or zucchini to the soup.
- Use chicken broth instead of water for a richer flavor.
- Add cooked chicken or beef for a heartier soup.
Tips and tricks:
- Be sure to whisk the yogurt mixture well to avoid lumps in the soup.
- Stir the soup occasionally to prevent the rice from sticking to the bottom of the pot.
- Adjust the salt to taste.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stove over low heat, stirring occasionally.
Presentation ideas:
- Serve the soup in individual bowls with a dollop of yogurt and a sprinkle of mint on top.
Garnishes:
- Fresh mint leaves
- Yogurt
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
Troubleshooting advice:
- If the soup is too thick, add a little more water or broth to thin it out.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Dovga is a traditional Azerbaijani soup made with yogurt and rice.
Flavor profiles:
- Tangy, creamy, and slightly sour.
Serving suggestions:
- Serve as a main course or as a starter.
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Region: Azerbaijani