👨‍🍳 作り方

1. 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.

   💡 プロのコツ: Using room temperature yogurt and liquid helps prevent curdling.
2. 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.

   💡 プロのコツ: Tempering the egg yolk prevents it from scrambling when added to the hot soup.
3. 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.

   💡 プロのコツ: Low and slow heat is key to a smooth, non-curdled yogurt soup.
4. 4

   Stir in the cooked rice or barley, chopped dill, parsley, and cilantro. Season with salt and black pepper to taste.

   💡 プロのコツ: Add the herbs towards the end of cooking to preserve their fresh flavor and vibrant color.
5. 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.

   💡 プロのコツ: Taste and adjust seasoning as needed.
6. 6

   Serve the dovga hot or cold, garnished with fresh mint if desired.

   💡 プロのコツ: This soup is often served as a light meal or a starter.