Peel Potatoes, carrots, celery and chop into small pieces. Chop onion finely. Sauté bacon and onion, add vegetables, pour in 1.2 liters of water and bring to the boil. Add bay leaf, caraway seeds, vinegar and simmer for about 8 minutes. Season to taste with salt and pepper, maybe refine with a bouillon cube.
Boil Tender Wheat in lightly salted water until tender, strain and add to the soup. Before serving, garnish with chopped herbs.