Sauté the spring onions with the potato cubes in olive oil, add the vegetable stock, salt, cook until soft and purée.
Roughly chop the cooked beetroot, add and blend the soup again with caraway seeds, horseradish, cream, balsamic vinegar, salt and pepper and season well. Garnish with a dollop of sour cream and ground caraway seeds.
Be sure to cook the beetroot extra soft with the skin on to retain the color. Do not cover the finished soup or it will lose its color.