Dovga (Pea and Sorrel Soup with Meatballs) is a traditional Azerbaijani recipe for a classic soup of peas, rice and sorrel cooked in stock and sour cream in which lamb meatballs are placed. The full recipe is presented here and I hope you enjoy this classic Azerbaijani version of: Pea and Sorrel Soup with Meatballs (Dovga).
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Ingredients:
500g minced lamb
100g onions, grated
75g dried peas, soaked in water over night
300ml lamb or rich vegetable stock
700g matsoni (sour cream)
100g rice
150g sorrel
3 tbsp mixed herbs (eg coriander, dill, mint, parsley)
salt and black pepper, to taste
nutmeg, paprika and ground cloves, to taste
Method:
Combine the lamb and onions in a bowl. Season with salt and black pepper then mix well before shaping into small bowls. Combine the stock and dried peas in a pan. Bring to a boil then reduce to a simmer, cover and cook for about 45 minutes, or until the fried peas are tender.
Now add the rice, sorrel, herbs and matsoni. Season with the salt, black pepper and spices. Gently bring the mixture to a boil and cook until the meatballs are done (about 30 minutes). Ladle into warmed soup bowls and serve.
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