Potato and Vegetable Soup with Tender Wheat

For the potato-vegetable soup with tender wheat, first cut the potato, carrot and celery bulb into small cubes. Finely chop the shallot. Bring these vegetables and the peas to a boil with 1/2 liter of water and simmer for 5-8 minutes. Then add bacon cubes, bay leaf, balsamic vinegar and caraway seeds to the soup. Mix the cornstarch with a little water and thicken the soup very lightly with it. Season to taste with salt and pepper.

Meanwhile, cook the tender wheat in lightly salted water until tender. Remove the cooked tender wheat from the boiling water and add to the soup. Serve the potato-vegetable soup with tender wheat in deep plates and sprinkle with the freshly chopped herbs.

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