Doghramaj () or Ovdug (; ) is a cold Azerbaijani soup. It is the Azerbaijani version of the Russian soup ''

Okroshka Okróshka ( ) is a cold soup of Russian origin, which probably originated in the Volga region. The classic soup is a mix of mostly raw vegetables (like cucumbers, radishes and spring onions), boiled potatoes, eggs, cooked meat such as beef, v ...

'', with minor differences separating the two, and similar to another warm soup from Azerbaijan,

Dovga Dovga () is an Azerbaijani soup made from plain yoghurt and herbs. Traditionally, it is served as a wedding soup and is introduced between courses of meat, intended to boost digestion. Dovga is a soup that is cooked with a variety of herbs. Whi ...

Etymology

The classic Azerbaijani version is called ''Doğramac'' which translates to something like ''chopped'', coming from the word ''doğramaq'' (chopping/cutting), or ''Ovduq'', which literally translates to ''

Water Water is an inorganic compound with the chemical formula . It is a transparent, tasteless, odorless, and Color of water, nearly colorless chemical substance. It is the main constituent of Earth's hydrosphere and the fluids of all known liv ...

'' (Ov) and ''

Buttermilk Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in Western countries is not made with cultured cream but uncultured sweet cream, most mode ...

'' (Dug) in the Tat language.

References

{{Reflist Azerbaijani cuisine