How to cook “cut” soup
Sieve two cups of flour, break an egg on it, fill salt and add as much water as it becomes solid dough. Open the dough thin and cut the noodle in long and narrow strips. Mix matzoon (yogurt) with cold water, whisk an egg, and mix with tan until it merges. Put on fire and cook mixing constantly. Wet bean, cook beforehand, squeeze and put aside. Chop onion and stew in butter, mix tablespoon flour and roast with stewed onion. When it becomes thick, mix from cooking tan a bit and fill in cooking soup. Add narrow strips of dough and fill salt. When the dough is cooked, fill also the bean. You can also chop fresh coriander on it and serve.