Ovdukh

Ovdukh (Azerbaijani Cold Yogurt and Onion Soup)

Ovdukh is a refreshing cold soup from Azerbaijan, traditionally enjoyed in summer to beat the heat. It is built from yogurt, fresh herbs, crunchy vegetables, and a generous amount of raw onion, giving it a bright, tangy, and savory character.

Prep

15 min

Total

15 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •500 g (about 2 cups) plain full-fat yogurt, traditionally matsoni or thick kefir-style yogurt; a thick, sour Greek-style yogurt is the closest substitute
• •250 ml (1 cup) cold water, or chilled ayran/buttermilk for extra tang
• •150 g (about 1 medium) red onion, white or yellow onion also works; red is traditional for a sharper bite and color
• •100 g (1 small bunch) fresh dill, finely chopped
• •50 g (½ cup packed) fresh cilantro, finely chopped
• •50 g (½ cup packed) fresh mint leaves, optional but common, finely chopped
• •1 medium cucumber, diced small, about 120 g / 4 oz
• •2 medium tomatoes, diced, about 150 g / 5 oz
• •1 g (¼ tsp) salt, adjust to taste
• •1 g (¼ tsp) black pepper, freshly ground
• •5 g (1 tsp) dried red chili flakes or paprika, optional, for mild heat
• •4 g (1 tsp) sumac, optional, traditional Azerbaijani touch

Steps

1. 1 Peel and finely chop the onion, then rinse briefly under cold water and drain well; this softens its bite so it is sharp but not harsh in the cold soup.
2. 2 Whisk the yogurt in a large bowl until completely smooth, then slowly whisk in the cold water until you have a pourable, drinkable consistency (like heavy cream).
3. 3 Stir in the chopped onion, cucumber, tomato, dill, cilantro, and mint (if using). Mix until evenly distributed.
4. 4 Season with salt, black pepper, chili flakes, and sumac (if using). Taste and adjust salt; the soup should be tangy and noticeably savory.
5. 5 Cover and chill in the refrigerator for at least 30 minutes so the flavors meld and the soup is properly cold.
6. 6 Ladle into bowls, garnish with a little extra dill and a pinch of sumac, and serve immediately. Traditionally, this soup is not cooked; the onion is meant to soften only by marinating in the cold yogurt.
7. 7 Safety note: there is no cooking step, so use the freshest, well-refrigerated dairy and vegetables. Consume the same day it is made for the best texture and food safety.