Instructions
Follow the steps and taste along the way.
Toast the buckwheat
Rinse the buckwheat in a sieve and let it drain. Add it to a dry pot and toast over medium heat for about 3 minutes, until fragrant. Transfer it to a plate.
Brown the cabbage
Finely chop the onion and cut the cabbage into thin strips. Heat the oil in a pot, add the onion, and sauté for 3 minutes. Add the cabbage and caraway seeds and cook, stirring occasionally, for another 8 to 10 minutes, until the cabbage has golden-brown edges in places.
Cook the potatoes
Peel the potatoes and cut them into approximately 1.5 cm cubes. Add them to the pot along with the stock, salt, and bay leaf. Bring to a boil, then reduce the heat and simmer gently for 12 minutes.
Add the buckwheat and apple
Core the apple and cut it into approximately 1 cm cubes. Stir the toasted buckwheat and apple into the soup. Simmer gently for 12 to 14 minutes, until the potatoes are tender and the buckwheat is cooked but still holds its shape.
Season and serve
Remove the bay leaf. Stir in the marjoram, Dijon mustard, apple cider vinegar, and black pepper, and simmer the soup for 1 more minute. Taste it only after seasoning; it should be pleasantly tangy, not sharp. Serve hot, adding 20 g of sour cream to each portion.
