Azerbaijani cuisine

Dovga (yoghurt and herb soup)

A light soup of yoghurt, rice and plenty of herbs, served hot or chilled.

Well-cooked hot dish

Dovga (yoghurt and herb soup) — dish photo — Dovga (yoghurt and herb soup) — Azerbaijani cuisine. Photograph of the dish.

Ingredients

yoghurt
water
rice
chickpeas
egg
dill
coriander
mint
spinach
salt

How it is prepared

Yoghurt is whisked with egg and a little flour, brought to the boil with rice while stirring constantly so it does not split, then chopped herbs are added and cooked.

Food safety with low immunity

Use only pasteurised milk, yoghurt, cream and cheese.
When there are lots of herbs, wash them well and cook them in the dish; during neutropenia it is wise to skip a raw herb garnish.

How to prepare it during treatment

Use pasteurised yoghurt; cook the herbs in the soup rather than adding them raw. If serving cold, chill it quickly after cooking and keep it in the fridge.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Storage

Cool quickly (within 2 hours), refrigerate in shallow containers and eat within 1–2 days; with low counts many teams advise 24 hours. You can freeze portions.

Reheating

Reheat only once — bring to the boil, stirring. It should be steaming hot, not just warm.

Symptoms it may suit

Nausea. Mild and not too greasy; can be eaten in small portions, warm or at room temperature.
Diarrhoea. In a low-fat, gentle version it may be better tolerated with diarrhoea.
Mouth sores. Soft and moist; easier to eat without spicy or sour additions.

These are general observations: what suits you can change from day to day.

Treatment phases

Before treatmentmay suit
During a coursemay suit
Low counts (neutropenia)Freshly cooked and hotmay suit
Between coursesmay suit
After treatmentmay suit

Phase notes are general. During low counts, follow only your care team’s food rules.

If you have other conditions

Stomach and gut. Contains dairy. With lactose intolerance or bowel problems, discuss suitability with your team.
Osteoporosis. Dairy is a source of calcium. With osteoporosis, discuss nutrition for bone health with your team.
Heart disease. Lots of green herbs or leaves (vitamin K). If you take blood-thinning medicine, discuss keeping the amount steady with your team.
Stomach and gut. Can be acidic from tomato, lemon or vinegar; keep this in mind with reflux, gastritis or mouth sores.

Nutrition (per 100 g)

Nutrition figures from a reliable source have not been added for this dish yet.

More from this cuisine

Azerbaijan: food database → · Country page →

Sources

Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
USDA Food Safety and Inspection Service. Leftovers and Food Safety
U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
Food Standards Agency (UK). Chilling
World Health Organization (WHO). Five keys to safer food manual
Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)

Medical disclaimerThis information is for educational purposes only and does not replace medical advice.

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