Dovga - a refreshing soup for a hot day

Due to its lightness and refreshing taste, this Azerbaijani soup made from herbs, yogurt and rice is usually served at large feasts between hearty meat dishes.

Ingredients

• Cilantro 1 bundle
• Dill 1 bundle
• Mint 5 leaves
• Fresh spinach 100 g
• Flour 1 tbsp. a spoon
• Egg 1 piece
• Natural yoghurt 3 glasses
• Water 4 glasses
• Celery 2 stems
• Garlic 4 cloves
• Rice ⅓ glasses
• Boiled or canned chickpeas 240 g
• Salt taste
• Ground black pepper taste

Directions

1. Finely chop the greens, rinse well in cold water and dry.
2. Mix flour with egg and some yogurt until smooth, add remaining yogurt and water.
3. Cut the celery into small cubes. Peel and chop the garlic.
4. Rinse the rice several times in cold water and add to the pan with the yogurt mixture.
5. While stirring constantly, bring the yoghurt mixture to a boil.
6. Add garlic, celery and herbs to a saucepan. Cook the soup over low heat, stirring constantly, for 8-10 minutes.
7. When the rice is tender, add the chickpeas to the soup and remove the pan from the heat.
8. Chill the soup completely, season with salt and pepper to taste before serving.