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.
Method:
- 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.
