Grand Prix Gourmet: Azerbaijan – Dogva

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Dogva recipe from Azerbaijan

Until 2016 when the Grand Prix racing first went to Baku, I had no idea that there was such a place as Azerbaijan. As you can tell, I’m really shaky on matters geographical.

But Baku, the largest city in Azerbaijan, is an incredible place.

Dogva is a meat-free soup that can be served cold in the summer, warm in the winter, and is extremely tasty and easy to make.

Traditionally, it is a soup served at weddings. Despite this it simple to make and is yogurt-based with a selection of herbs and rice added for flavour and body. It’s an adaptable recipe – almonds, spring onions, chickpeas and other herbs can also be easily added to your own taste.

Here’s the recipe:

Dogva - traditional Azerbaijani soup


Serves: 4

Serving size: 1

Calories: 150

  • 1 litre yogurt
  • 1 tablespoon flour
  • 2 tablespoons rice
  • 1 egg
  • A bunch of spinach
  • A bunch of dill
  • A bunch of coriander
  • A bunch of mint
  1. Pour yogurt into a large pan. The yogurt should be smooth so strain if necessary.
  2. Add rice and mix thoroughly.
  3. Mix beaten egg with flour and add, stirring.
  4. Heat over a medium heat stirring slowly until it begins to boil gently.
  5. Chop herbs and add.
  6. Stir often until the rice is tender.
  7. Serve in glasses or bowls, warm or cold depending on taste






Jackie Jackson, also known online as BritFlorida, is a highly experienced designer and writer. British born and now living in the USA, she specialises in lifestyle issues, design and quirky stories. You can see a wide range of articles here, or visit her website Tastes Magazine. See The Writer’s Door for more information.

Author: Jackie Jackson

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