Brown spring onions with potato cubes in olive oil, fill up with vegetable stock, salt, cook until soft and puree.
Coarsely chop the cooked beetroot, add it and mix the soup with caraway, horseradish, cream, balsamic vinegar, salt and pepper and season to taste. Garnish with a dash of sour cream and ground cumin.

It is essential to cook the beetroot with the skins extra soft to preserve the colour. Do not cover the soup, otherwise it will lose its colour.