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Turkmen Dovga Yogurt Soup with Herbs
Dovga is a refreshing and cooling yogurt-based soup, popular in Turkmenistan, especially during warmer months. It's made with a base of tangy yogurt, enriched with a generous amount of fresh herbs like dill, parsley, and cilantro, and often includes cooked rice or barley for a heartier texture. Sometimes small meatballs or chickpeas are added, making it a complete and satisfying meal. This version focuses on the fresh herb and yogurt combination.
🧂 Ainekset
- 1 liter Plain yogurt (preferably full-fat)
- 500 ml Water or milk
- 100 g Cooked rice or barley
- 1 cup Fresh dill, finely chopped
- 0.5 cup Fresh parsley, finely chopped
- 0.5 cup Fresh cilantro, finely chopped
- 1 Egg yolk
- to taste Salt
- to taste Black pepper
- 1 tbsp Mint, fresh or dried (optional, for garnish)
👨🍳 Ohjeet
- 1
In a large pot, whisk together the yogurt and water (or milk) until smooth. If the yogurt is very thick, you may need a bit more liquid to reach a soup-like consistency.
💡 Ammattilaisvinkit: Using room temperature yogurt and liquid helps prevent curdling. - 2
In a small bowl, whisk the egg yolk. Gradually add a ladleful of the yogurt mixture to the egg yolk, whisking constantly to temper it. Then, pour the tempered egg yolk mixture back into the pot with the rest of the yogurt.
💡 Ammattilaisvinkit: Tempering the egg yolk prevents it from scrambling when added to the hot soup. - 3
Place the pot over medium-low heat. Stir constantly, bringing the soup to a gentle simmer. Do not boil, as this can cause the yogurt to curdle. Cook for about 10-15 minutes, stirring frequently, until the soup has thickened slightly.
💡 Ammattilaisvinkit: Low and slow heat is key to a smooth, non-curdled yogurt soup. - 4
Stir in the cooked rice or barley, chopped dill, parsley, and cilantro. Season with salt and black pepper to taste.
💡 Ammattilaisvinkit: Add the herbs towards the end of cooking to preserve their fresh flavor and vibrant color. - 5
Continue to simmer gently for another 5 minutes, allowing the flavors to meld. If the soup becomes too thick, add a little more water or milk.
💡 Ammattilaisvinkit: Taste and adjust seasoning as needed. - 6
Serve the dovga hot or cold, garnished with fresh mint if desired.
💡 Ammattilaisvinkit: This soup is often served as a light meal or a starter.
💡 Ammattilaisvinkit
- ✓For a vegetarian option, omit the egg yolk or use a cornstarch slurry to thicken.
- ✓If you prefer a tangier soup, use a more sour yogurt or add a squeeze of lemon juice.
- ✓Other herbs like chives or even a small amount of spinach can be added.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add small, pre-cooked lamb or beef meatballs to the soup.
- Include a can of drained chickpeas for added protein and texture.
- For a richer flavor, sauté a finely chopped onion in a little butter before adding it to the soup base.