Dovga is a traditional Azerbaijan dish. This is pea soup with meatballs made from lamb.

Ingredients for preparation Dovga With Meat:

The soup is dressed with matsoni (Caucasian sour cream) and can be served both cold and hot.

  • 500 g lamb.
  • 100 g onion.
  • 700 g matsoni.
  • 100 g rice.
  • 75 g peas, soaked in water before cooking.
  • 150 g sorrel.
  • Greens (cilantro, dill).
  • Spices.
  • Salt.


  • Dovga is a soup made of sour milk.
  • Mix sour milk with sour cream, dough, egg and add rice.
  • Cook mixture and stir continuously to prevent setting.
  • Bring to boil, add shredded herbs and salt.
  • Grind lamb with onion in a mincer, add salt and pepper.
  • Knead mincemeat and shape small balls.
  • Cook in broth soaked peas, until done.
  • Then add rice, sorrel, greens and meatballs, matsoni and salt.
  • Bring to boil and cook until done. Bring to the readiness.