Friday, September 24, 2010
There is an updated borscht recipe next door at (the Food), thanks to a query from Ellen.
My favourite New York borscht is served at Veselka (though I still can't forgive them or the city for affording the renewed city lease that saw the closing of Pierre Reveillez's perfect sandwiches at Le Kiosk with its unstrained Frenche cafe vibe).
Anyway, their borscht, strong, hearty, rich. My version is perhaps rather heretical (fennel? juniper berries?), but it really does taste pretty good.
And no, it does not have sweet potatoes (yams) and apples in it! Although...the apples might work.