For the past 30 years, Malgorcata Sibilski has been making the borscht at Veselka on Second Avenue and East Ninth Street.
The New Yorker has her story right here...
Veselka is celebrating its 50th anniversary this year.
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Where's the recipe?!
ReplyDeleteUnbelievable! Knowing that Veselka publicly supports the fascist movement in the Ukraine, this is what you focus on.
ReplyDelete@shmucknyc:
ReplyDeleteClearly, you know nothing about Ukraine, including the country's name.
This stuff has kept me coming back for more for many years. Aside from the occasional chunk of fat or gristle, it's about perfect. People will say you can get better borscht at other local places but... I don't know about that. One thing Veselka has always excelled at is the soups. Chicken noodle is pretty bomb as well.
ReplyDeleteas a half-Ukrainian, I can say their borscht is possibly the best I've had in the city and is the best item out of their traditional Ukrainian dishes.
ReplyDeleteAwesome! Thanks for sharing!
ReplyDeleteAs a half Ukrainian, I can add that I much prefer the kind of Borscht we had at the departed Ratner's or Kiev. Their recipes were Beet oriented, not the Hunter's style meat based Borscht that Vesulka purveys.
ReplyDelete> Where's the recipe?!
ReplyDeletetry 'the veselka cookbook' book.
I-)
I must say that out of all the restaurants that I've been to in my 21 years in the EV.
ReplyDeleteVeselka has constantly supplied the worst attitude and pretension of any of them.
I really don't know how they are still in business.