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Veselka's Vegan Borscht, A Cult Favorite from NYC's East Village (+ Recipe)

Veselka is one of the most popular and longest running restaurants in Manhattan's East Village. From Patti Smith to Julianne Moore, Veselka is the favorite NYC restaurant for many a celebrity, and because of its cult following, it has popped up in plenty of films, including "Nick and Norah's Infinite Playlist" and Julianne's own "Trust The Man". The menu has a little bit for everyone, and has plenty of options for vegans and vegetarians. The restaurant is known for quite a few dishes, but its most famous plate is probably their pierogi, filled with an option of potato, cheese, meat, spinach & cream cheese, sauerkraut & mushroom, or arugula & goat cheese. They also have much beloved vegan cabbage rolls, stuffed with wild mushrooms and rice and covered in a choice of savory mushroom gravy or tomato sauce. Order the vegetarian platter, and these aforementioned cabbage rolls come with an assortment of pierogi and kasha on the side. But today, as another card in this week's theme of my favorite NYC vegan eats, I wanted to show you all how to make their very special vegan borscht. If you want a nice bowl of it on a particularly cold Manhattan day, I would suggest getting to the restaurant the earlier the better because this soup's so good that it's notorious for selling out! Can't come to New York? Well, fortunately, Veselka's very own cookbook, appropriately titled "The Veselka Cookbook", shows fans of their borscht how to make it in the confines of their very own kitchen! Try this with a dollop of Tofutti's Better Than Sour Cream and enjoy the taste of an East Village staple! -------------------------------------------------------- Veselka's Vegan Borscht 3 medium to large beets. (Or 6 small to medium) 2 tsp vegetable oil
 1 large garlic clove, minced
 1 large onion, coarsely chopped
 3 stalks celery, coarsely chopped 3 medium carrots, coarsely chopped
 4 cups vegetable broth 2 cups water 1 cup canned diced tomato and liquid 1/2 small head cabbage. 1 15 oz. can large lima beans (aka butter beans), rinsed and drained 1/3 cup white vinegar
 2 teaspoon salt
 freshly ground black pepper, to taste
 1 teaspoon Worcestershire sauce
 1/2 teaspoon Tabasco Vegan sour cream substitute Fresh dill, to taste Preheat oven to 350 degrees. Trim stalks and taproot from beets. Wash the beets and wrap in aluminum foil. Bake about 1 hour, until beets are tender and skin separates easily from the beet. Let cool. Peel beets and chop coarsely. In a large pot, heat vegetable oil. Saute garlic, onion, carrots, and celery until onions are just translucent. Add the beets and sauté another minute or so. Add vegetable broth, water, and tomato. While mixture heats to a boil, slice the cabbage into ½ inch wide strips and add to pot. Simmer covered for 45 minutes to an hour, until everything is tender. 5-10 minutes before the soup is done, add the lima beans. Season to taste. (The vinegar is really what makes this soup.) Serve with sour cream and fresh dill. Makes about 16 cups of soup. (Serves 4-8)
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Veselka's!!! When I lived in New York I used to start my day there with a cup of coffee and a book and then make my way uptown. Such a great little place :)
When do you add the vinegar? The recipe doesn’t specify
@Ccsmith or the Worcestershire or Tabasco?
@peppermintt I love their tea selections. I always get tea and a nice thick slice of apple crumb cake.
@kristenadams I sang this. I can't lie.
I'm all about that Borscht
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