Best 2 Azerbaijani Kefir And Greens Soup Recipes

Azerbaijani kefir and greens soup, also known as "dovga" or "dograma", is a traditional and refreshing dish that originated in Azerbaijan, a country located in the Caucasus region. This delicious soup is often served during the summer months as a light and flavorful meal, but it can be enjoyed all year round. The soup is characterized by its vibrant green color, which comes from a variety of fresh herbs and vegetables, and its tangy and slightly sour flavor, attributed to the use of kefir, a fermented dairy product similar to yogurt. With its combination of simple ingredients and ease of preparation, Azerbaijani kefir and greens soup is a popular choice among locals and is sure to delight anyone who tries it.

Check out the recipes below so you can choose the best recipe for yourself!

AZERBAIJANI KEFIR AND GREENS SOUP

Azerbaijani Kefir and Greens Soup image

My new favorite book, "Olive Trees and Honey" by Gil Marks, is the source of this delicious soup. If Kefir is not available to you, substitute plain yogurt. This soup is best served freshly warm just as it is done, and is traditionally served after the main course. The long total time for preparation includes 4 hours of soaking the split peas before making the soup, which I included as "cooking" time.

Provided by Susiecat too

Categories Spinach

Time 5h15m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

3 tablespoons vegetable oil
1 large onion, chopped
6 cups vegetable stock or 6 cups water
1/2 cup yellow split peas, soaked for 4 hours and drained
1/3 cup long-grain rice
2 tablespoons unbleached all-purpose flour
3 cups plain kefir or 3 cups yogurt
1 large egg, lightly beaten
8 ounces spinach, stemmed, washed and chopped (about 5 cups)
1 teaspoon salt
1 pinch sugar
4 -5 scallions, chopped
3 tablespoons fresh cilantro, chopped
3 tablespoons fresh dill, chopped
2 tablespoons of fresh mint, chopped or 1 tablespoon dried mint
ground sumac, for garnish

Steps:

In a large pot, heat the oil over medium heat and saute the onion until soft and translucent.
Add the stock and bring to a boil. Add the split peas, reduce heat to low, and simmer for 30 minutes.
Add the rice, partially cover, and simmer for 15 minutes.
Stir the flour into the kefir (or yogurt). Add the egg. Gradually whisk 2 cups of the hot soup into the kefir, then stir the kefir back into the soup pot.
Add the spinach, salt and sugar and simmer over low heat until the rice is tender, about 10 more minutes. Do not boil or the kefir will curdle.
Add the scallions, cilantro, dill and mint and simmer, stirring constantly, or 1 minute.
Remove from heat. Sprinkle a little bit of ground sumac on each serving.

BLUEBERRY KEFIR SMOOTHIE WITH GREENS

Blueberry Kefir Smoothie With Greens image

This green smoothie is really more blue than green, as the color of the blueberries predominates. But the greens are there, so in my mind it's still a green drink. Half a banana wasn't quite enough to punch up the flavor of the drink, but I found that a whole banana did the trick. I used a baby greens mix that included baby kale, chard (red and green), and spinach.

Provided by Martha Rose Shulman

Categories breakfast, brunch, lunch, shakes and smoothies

Time 2m

Yield 1 generous serving

Number Of Ingredients 6

Ingredients

1 cup plain kefir or yogurt
1 cup frozen wild blueberries
1 banana (frozen or not)
1 teaspoon honey
1/2 teaspoon chia seeds
1/2 cup, tightly packed, mixed baby greens, such as kale, red chard, and spinach

Steps:

Place all of the ingredients in a blender and blend at high speed for 1 minute or until smooth. Serve at once.

Nutrition Facts : @context http, Calories 368, UnsaturatedFat 3 grams, Carbohydrate 65 grams, Fat 9 grams, Fiber 10 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 131 milligrams, Sugar 31 grams, TransFat 0 grams

Tips:

For the best flavor, use fresh, high-quality ingredients.
If you don't have fresh herbs, you can use dried herbs, but reduce the amount you use by half.
To make the soup even more flavorful, you can add a tablespoon of butter or olive oil to the pot before adding the vegetables.
If you like a thicker soup, you can add a cornstarch slurry (equal parts cornstarch and water) to the pot after the soup has simmered for 15 minutes.
Serve the soup with a dollop of sour cream or yogurt, and a sprinkle of fresh herbs.

Conclusion:

Azerbaijani kefir and greens soup is a delicious, healthy, and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover vegetables. With its unique flavor and hearty texture, this soup is sure to become a favorite in your household. So next time you're looking for a quick and easy meal, give this soup a try!

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