Azerbaijan soup Dovga

You will need one hundred grams of rice - the usual, the simplest, easily giving off starch. If rice makes good rice porridge, then it is perfect for dovgu too! You will need a kilogram of different greens. The main greenery traditionally used in Azerbaijan for dovgi is kyavar, and in Central Asia this herb is called jusay. It looks like a green onion, only the leaves are not a tube, but flat. It tastes like a cross between green onions, young garlic and sorrel. In addition to kavar, they add a lot to what, but cilantro, basil, some other aromatic herbs up to mint are a must. But yesterday we did not have kavar, and we made dovga from the greens that were available. It turned out that we just have some deposits of chives. And it turned out that the dovga with this bow is just a miracle, how good it is ..! So try it too, maybe you will be lucky from the very first time to choose an assortment of greens that suits your personal taste. It will take one hundred grams of chickpeas. It must be soaked, rinsed, boiled until tender. You can cook dovga without these peas, only in this case it will turn out to be not satisfying at all. And with peas, albeit a little, dovga causes a feeling of satiety that is quite sufficient for the summer time. It will take four eggs. In fact, yolks alone are enough to make the soup. But proteins do not harm, therefore, no one separates them in folk cuisine, so you can do as you see fit. You will also need four liters of good katyk. Katyk is yogurt, yogurt, jelly mlyako, mast. Of course, if yogurt, then real, and not with pieces of fruit. But in stores there is much more kefir than yogurt or yogurt. And here's what you need to understand: yes, these two fermented milk products are prepared in different ways, they have some differences in taste, but honestly, in the finished dovga no one will distinguish whether you prepared it from katyk or from purchased kefir, so in order to prepare dovga, one can be replaced with another without a doubt. And so, if in an adult way, it would be good to strain the katyk through four layers of gauze, then dilute it with good water and cook this mixture. So, put four liters of katyk or kefir on the fire, stir and immediately pour in the loose eggs. And add rice and peas. And cook, stirring constantly until excitement appears on the surface and such small bubbles, the size of a match head. Add all the greens and stir. Salt. The greens will begin to change color and this will mean that it is already hot enough. To stop this process, it would be a good idea to put a pot of dovga in a bowl of cold water and ice to cool it as soon as possible. We had to scoop up some of the water and add ice a couple of times. No, you can, of course, cool the dovga just in the fresh air, and nothing bad will happen, it will be possible to eat it, it will simply lose its color, and most importantly, its smell. Hot smells stronger, therefore, the smell is lost more precisely when it cools. In winter, dovga is not cooled, but served hot. Sometimes small meatballs are boiled in it. I recommended boiling pre-baked dumplings in it.