Dovgha (Yogurt Soup)

First of all, I want to apologize for my readers cause I promised on social media that I was going to post this yesterday, but I didn’t because I wasn’t feeling very well yesterday. So please accept my apology for my lateness.

This month, in the Tastetrotting Across The Globe series, we are traveling to the country of Azerbaijan. Azerbaijan is one of those countries that you rarely hear or even know much about. But, as crazy as that sounds those are the countries that are the funnest to eat from and learn about.

Azerbaijan Flag

Some of you might be wandering where Azerbaijan is?

Azerbaijan is a medium sized country that is located between Western Europe and Eastern Asia. It is bound by the Caspian Sea to the east, Russia to the north, Georgia to the northwest, Armenia to the west, and Iran to the south. 

Azerbaijan was once a part of the Soviet Union, but regained its independence in 1991 after the collapse of the Soviet Union.

When I was researching this country, I came across this video that helps shed some light on this rarely heard from country.

That leads us to the question of what do the people of Azerbaijan eat? Their cuisine is a blend of Mediterranean, Middle Eastern, and Indian. Both full of color and also flavor. Their cuisine also shares a lot of similarities with Armenian and Turkish cuisine.

The recipe that I am sharing today is Dovgha (otherwise known as Yogurt Soup). This soup is creamy, nutritious, refreshing, and also flavorsome from all the herbs in this soup. 

Honestly, I wasn’t sure if I would like this soup because it may sound strange, but when you look at the ingredients in this recipe, it actually sounds pretty good. So don’t knock it until you try it, and trust me, I think you will like it.

I used Dairy Free plain yogurt, but you can also switch it out for the regular stuff. If you can’t find or don’t want to use the fresh herbs in this recipe, you can always just use dried.

Don’t worry! This won’t be the only recipe I will be sharing from Azerbaijan this month!

Dovgha (Yogurt Soup)

This soup can be served warm or at room temperature.

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  • 3 Cups DF Plain Yogurt
  • 4 Cups Water (you may need more if the soup is too thick)
  • 1 tbsp. GF All Purpose Flour
  • 1 Egg
  • 1 Can Chickpeas, drained & rinsed
  • 1/3 Cup Medium or Long Grain Rice
  • 2 Cups Fresh Cilantro, chopped
  • 2 Cups Fresh Dill, chopped
  • 1 tbsp. Fresh Mint, chopped
  • 1/2 Cup Fresh Parsley, chopped
  • Salt & Pepper, to taste
  • 3 Garlic Cloves, minced
  • 1/2 Cup Spinach, chopped
  • 1/2 Onion finely chopped & sauteed


In a saucepan over medium heat, whisk together the yogurt, water, flour, and egg until smooth. Add in the rice and stir to combine. Continuously stir with a wooden spoon in a clockwise direction. Bring to a boil and let it cook for 7-10 min. DO NOT LET THE MIXTURE CURDLE.

As soon as it's done boiling, stir in the herbs. Stir occasionally and let simmer for 7-8 min. longer.

Add in the canned chickpeas and remove the saucepan from the heat. Allow it to cool to room temp. Sprinkle salt & pepper on top before serving.

2 thoughts on “Dovgha (Yogurt Soup)

  • March 10, 2016 at 8:42 pm

    What an interesting combination of flavors, I love the idea of yogurt soup! Thanks for the lesson too, I love learning about where food comes from, I can’t wait to give this a try!

    • March 10, 2016 at 9:15 pm

      Learning about where certain dishes come from makes cooking and eating fun! Hope you enjoy it as much as we did!


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