For filling we mash the cottage cheese and add the yolks, warmed cream, sour cream, salt and pepper. Mix the mixture well with a whisk. Whip the egg whites and manually mix them with the wooden spoon into the cottage cheese mixture.

Pastry dough: Sift the flour, add the egg and oil, add a little salt and a small amount of lukewarm water. Knead it into a soft and flexible dough. Add water gradually so that the dough is not too wet. Wrap the kneaded dough in transparent wrapping food foil and let it rest in cold for one hour.

Spread the filling on dough, which was previously thinly rolled out on a kitchen napkin. With the help of a kitchen napkin roll the rolled dumpling. Wrap the rolled dumpling in oily aluminium foil. Boil in boiling water for about 25 minutes – depending on the thickness of the rolled dumpling. Then bake the rolled dumpling in a pan with some butter.

Bean foam: Wash and peel all vegetables. Vegetables cut into cubes.

Soak the beans one day before use in water. Cook the beans in salted water. Separately fry the chopped onions until golden yellow, then add the sliced soup vegetables and chopped garlic. Wash and peel the potatoes and dice them. Add boiled beans with water and potatoes to fried soup vegetables. Add laurel leaf, marjoram, salt, pepper and thyme. Cook until soft.

Remove the laurel leaf and grind the soup smoothly, season and boil a little if necessary. If necessary, strain over a thick strainer. Put the thick cream soup in a siphon. Keep warm until use.