Dovga is a national meal of Azerbaijani cuisine, a soup traditionally made from plain yogurt and herbs.
More often now, it is a vegetarian, yoghurt-based soup cooked with a variety of herbs. Coriander, dill, mint and rice are mainstays of the soup. Chervil and mountain parsley can be added. Spring onions or sorrel can also be used for more tender flavours. Sometimes it's cooked with chickpeas. It is often served warm in winter or refreshingly cool in summer. Traditionally served as an Azerbaijani wedding soup, served between courses of meat.