- Dice the onion and heat gently with the butter till golden brown. Deglaze the pot with the white wine, and add the vegetable stock.
- Cut the beets into cubes and add them to the soup, season to taste with caraway seeds, salt and pepper, and cook till beets are tender. Puree the soup in a blender and refine with creme fraiche.
- For the horseradish yogurt, lightly salt the yogurt and fold in the two teaspoons of prepared or freshly grated horseradish. Form dumplings from the mixture with a spoon and place in the soup. Garnish the finished soup with fresh watercress.