Green Broth Menchi

The vegetables are washed and cleaned. The carrots are cut into small cubes, the turnips and beets are peeled and cut into quarters. The leeks are cleaned and coarsely chopped, and the celery and parsley are finely chopped. The tomatoes are cut in half or quarters and their seeds are removed, and the potatoes are washed well.

All the vegetables are placed in a pot with a small spoon of salt and two liters of water. It is brought to a boil over high heat.

The heat is reduced and the pot is covered. It is cooked for about 40 minutes, with occasional stirring and replacement of water as needed to maintain the broth volume, until the vegetables are cooked.

The potatoes are removed and peeled. The vegetables are strained with the broth, which is returned to the pot. All the vegetables are passed through a food mill or mashed with a spoon through a sieve, then returned to the broth.

The soup is returned to the heat and the butter or smen is added, then the salt and black pepper are adjusted.

The eggs are beaten with the lemon juice. They are gradually added to the soup with gentle stirring until they are well combined and the eggs are cooked, then the pot is removed and the broth is served immediately.