Rinse and soak green wheat in cold water.
Meanwhile, cut onions and leeks into rings and chop the garlic. Heat olive oil in a pot, fry the onions and leeks until almost brown, add garlic, stir and add the spices.
Add boiling water (or chicken stock). When soup starts boiling, drain the wheat and add it to the soup. Cook for about half an hour. If the soup appears to be too thin, heat some oil in a pan, add flour and fry until golden. Add a few ladles of soup into the pan and stir well. Add the mixture into the soup. Let everything cook for a few more minutes, taste and fix the seasoning.
Serve hot with sour cream and a few drops of Worcestershire sauce.