Wednesday, February 19, 2014

This is how Veselka makes its borscht

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.

9 comments:

IzF said...

Where's the recipe?!

shmnyc said...

Unbelievable! Knowing that Veselka publicly supports the fascist movement in the Ukraine, this is what you focus on.

Anonymous said...

@shmucknyc:

Clearly, you know nothing about Ukraine, including the country's name.

Anonymous said...

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.

Axis of Eville said...

as 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.

Anonymous said...

Awesome! Thanks for sharing!

vzabuser said...

As 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.

Anonymous said...

> Where's the recipe?!

try 'the veselka cookbook' book.

I-)

Septemous said...

I must say that out of all the restaurants that I've been to in my 21 years in the EV.

Veselka has constantly supplied the worst attitude and pretension of any of them.

I really don't know how they are still in business.