The New York Times

The New York Times
In New York City, Sunday Night Is for Regulars

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Veselka’s Cold Borscht Recipe

Veselka’s Cold Borscht Recipe

|Bradley Skaggs
Borscht originated in Eastern Europe as a humble beet stew and gradually evolved across regions and seasons. The cold version became a beloved Ukrainian summer staple, celebrated for its bright...
Veselka’s Traditional Vegetarian Stuffed Cabbage Recipe

Veselka’s Traditional Vegetarian Stuffed Cabbage Recipe

|Bradley Skaggs
Learn how to make Veselka’s traditional vegetarian stuffed cabbage recipe—a beloved Ukrainian dish served daily in our East Village and Williamsburg kitchens.
6 Stuffed Cabbage on a serving plate with red sauce a basil on top.

Veselka’s Authentic Stuffed Cabbage Recipe

|Bradley Skaggs
At Veselka, nestled in the heart of New York City’s East Village, we believe every dish tells a story. Few speak more powerfully of home and heritage than our authentic...