Peel onion and beet, cut into small cubes.
Sauté onion and beet in oil and deglaze with balsamic vinegar. Pour in the soup, add salt and simmer for about 3/4 hour.
Then add 150 ml whipped cream, 2 tablespoons crème fraîche, allspice and pepper and puree finely. Whip 100 ml of whipped cream and mix with 2 tablespoons of crème fraîche, salt and horseradish.
Serve the soup with a spoonful of horseradish cream and a few peppercorns.
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