Pinch each of; sugar, freshly ground black pepper, and marjoram
In small saucepan bring 1 cup of broth to a boil; stir in buckwheat groats. Reduce heat, cover and simmer for 10 minutes; remove from heat. In large saucepan, melt butter. Stir in flour and cook, stirring, until smooth and blended. Add remaining broth and bring to boil, stirring constantly. Add cocktail vegetable juice*, buckwheat and seasoning. Serve hot garnish with dollop of sour cream and lemon slices.
*Substitution- Simmer 2 and 1/2 cups tomato juice, 1/2 cup chopped celery leaves and 1/4 cup chopped onion for 15 minutes; strain.