Wash beetroot tubers. Do not damage skin! Cook the vegetables unpeeled with caraway seeds in boiling salted water for 60 minutes. Mix crème fraîche and horseradish, season with salt and pepper.
Drain the beetroot, quench with cold water and let it cool down. Peel and roughly dice the tubers. Boil up vegetable stock and apple juice. Add beetroot, heat it up again and puree it with a chopping stick.
Mix cornstarch in a little cold water. Thicken soup with it. Bring to the boil again and season to taste with sugar and balsamic vinegar. Wash the dill, dab dry and chop finely, except for a little garnish.
Arrange the soup with chopped dill and crème fraîche strips in plates. Garnish with dill flags.