Boil pre-soaked beans until tender, then drain the water.
Cut the potatoes and put 2 l. water.
Chop onion and fry in butter. Add it to the potatoes.
When the potatoes are almost ready, add beans, chopped cucumbers and pickle to the pan. Cook until the potatoes are fully cooked, salt to taste.
Remove from heat. Rub the yolks with sour cream and add to the pan. Serve sprinkled with herbs.