Clean, peel and chop all the vegetables separately. To the heated broth, add the onions and carrots. Allow them to boil for 5 minutes and add the green beans. After another 5 minutes, add the leeks and peas.
Set aside 2/5 cup (100 ml) of the prepared broth and let the soup boil for another 10 minutes. Add salt to taste and leave it on a slow fire. Beat the yolks, dilute them with the set aside 2/5 cup (100 ml) of cooled broth and add the yoghurt.
Remove the soup from the heat and gradually pour in the mixture to it, but do not stop stirring. Grate the lemon peel and finely chop the spearmint. Put a little of the grated rind and spearmint on the bottom of each bowl, pour in some of the soup.