Cut the meat into small pieces. Pour cold water and boil on high heat first. After boiling broth add salt and otpenva with latticed spoon. Continue cooking over medium heat until tender meat. Add fried onion, finely chopped, flour, parsley and mint, finely chopped. Soup boil for another ten minutes and remove from heat. Immediately before removing from the fire put the butter. Thicken with previously beaten eggs with yogurt.