Greek Spartan Soup

4-6 servings

from Soups from a Monastery Kitchen by Brother Victor-Antoine, Arcadia Publishing 1996

1 pt 14 fl oz, (960ml) beef broth
1 large onion, sliced
3 pts 8 fl oz, (21) water
1 garlic clove, minced 2 lemons
2 leeks, sliced julienne style 
2 carrots, sliced julienne style
I celery stalk, thinly sliced
1 small cabbage, shredded
4 eggs
salt and pepper to taste


1. Pour the broth and the water into a large soup pot. Add all the vegetables and bring to a gentle boil. Lower the heat to low-medium and simmer the soup for 1½ hours, covered. Add more water, if needed. Skim all the white part that rises in the soup carefully and discard it.

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 or 3 minutes. Serve the soup immediately.