Dovga (Azerbaijani: Dovğа) is a national meal of Azerbaijani cuisine. Dovga is a cold summer soup cooked from kefir and herbs. The dish is served with small meatballs on the festive table. Azerbaijani housewives of Dovga cook at least 10 liters, because the cooking process is quite long and it is often difficult to cook it.
Аor cooking Azerbaijani cuisine recipe Dovga, beat the egg with flour and 1 tbsp. cold kefir. Wash greens and chop finely.
When rice is cooked, add chopped greens and sorrel. Boil another 10 minutes and remove from heat. Continue to interfere with the dowg until it cools down.
Do not stop stirring during cooking and at the end, otherwise the liquid will coagulate. Cooked and cooled dovga to put in the cold, and then you can serve.