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Azerbaijani kefir herb and rice soup (Dovğa)

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3 servings
Print the recipe

Ingredients

  • 700 ml plain milk kefir Choose unsweetened, unflavoured kefir.
  • 200 ml plain water For the soup base; use extra water to pre-cook the rice.
  • 70 g short-grain white rice Uncooked rice.
  • 1 egg
  • 1 bunch fresh coriander
  • 1 bunch fresh dill Look in traditional markets or order Taiwan-grown dill from herb farms; check it is not fennel.
  • 1 garlic clove
  • 1 tsp salt Add gradually to taste; you may not need it all.

You will need

  • Small saucepan
  • Heavy-bottomed saucepan and wooden spoon
  • Sieve
  • Measuring jug
  • Small bowl and fork
  • Knife and chopping board
  • Food thermometer

Instructions

  • Boil the rinsed rice in a small saucepan of water for about half the time on the packet, keeping the centre firm. If the packet says 15 minutes, check at about 8 minutes. Drain and leave to cool slightly while you prepare the herbs.
  • Finely chop the washed coriander and dill with the peeled garlic.
  • Mix the kefir and measured water in the soup pot with the heat off.
  • Beat the egg in a small bowl and stir it thoroughly into the kefir mixture.
  • Stir the chopped herbs, garlic and drained rice into the soup base.
  • Cook uncovered over low heat for about 20 minutes, stirring constantly with a wooden spoon until the rice is fully tender. Do not let the soup boil vigorously.
  • Use a food thermometer to check that the soup has reached at least 71°C (160°F) before removing it from the heat. If needed, keep heating and stirring until it does.
  • Add salt a little at a time, tasting as you go. Serve warm, or chill as described in the notes and serve cold.
    • For cold dovga, allow extra time for the soup to cool and chill.

Storage and safety

Serve straight away, or chill it for cold dovga: divide into shallow containers and refrigerate within 2 hours of cooking, or within 1 hour if the room is above 32°C (90°F). Keep at 4°C (40°F) or below and eat cold within 3–4 days. Do not reheat chilled dovga, because the broth splits into curds and whey.