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4 cups of beef broth
8 cups of water
2 leeks, sliced thin
2 carrots, sliced
1 celery stalk, thinly sliced
1 small cabbage, shredded
1 large onion, sliced
1 garlic clove, minced
2 lemons
4 eggs
salt and pepper to taste
1) Pour the broth and the water into a large pot. Add all the vegetables and bring to a gentle boil. Let the fire burn to a low-medium heat and simmer the soup for 1-1/2 hours, covered. Add more water if needed. Skim all of the white part that rises in the soup and discard.
2) Squeeze the juice from the 2 lemons and add it to the soup. Beat the eggs carefully and mix them with the soup. Add the seasonings and stir quickly for 2-3 minutes. Serve immediately.
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