All vegetables are washed and cut. In a saucepan warm broth, season and add the onions and carrots. Boil for 5 minutes and add the green beans, then another 5 minutes peas. Drained 1/2 cup of the resulting broth and leave the slow fire to full readiness. Yolks are broken well, dilute with compartments broth, add the yogurt and again crashed. Remove the soup from the heat, with constant stirring soup thickenerta. Lemon peel grate, mint and chop onion. Served as the bottom of the bowl put grated peel and mint and pour soup. Garnish with a lemon quarter.