Brush beetroot thoroughly (do not damage the skin!). Cook with caraway seeds in salted water for about 40 minutes
Mix crème fraîche and horseradish. Season with salt and pepper
Drain the beetroot, quench and let it cool down a little. Peel the beetroot and cut into large cubes
Boil 1/2 l water and apple juice. Stir in stock. Add beetroot and simmer for about 5 minutes. Then puree with the chopping stick. Season soup with salt, pepper, sugar and vinegar
Wash the dill, shake dry and chop finely, except for a little to garnish. Sprinkle soup with dill and garnish with crème fraîche and dill
Just cook twice the amount of soup and freeze half of it! It keeps for about 3 months