[1] Traditionally, it is served as a wedding soup and is introduced between courses of meat, intended to boost digestion.

While its ingredients can vary seasonally and regionally, the soup usually includes coriander, dill, mint, and spinach.

[2][5][6] It is often served warm in winter or chilled in summer.

[3] Abdug does not include rice and is served with ice in the summer.

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