In saucepan drop piece butter, chopped fresh green onions. Pour 500 ml hot water, add the tomato puree, chicken broth cube and allow to boil. Once the boil, break the eggs one at a time into the hot water and wait 3-4 minutes to be veiled. Then beat with a mixer yogurt and pour a thin stream into the soup. Serve in bowls two veiled eggs in each portion. Sprinkle with chopped fresh parsley very finely.