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Aug 26, 2006 07:55 PM

Looking for Excellent homemade red beet borscht

i specify red beet because borscht can be made from cabbage also. and sometimes with meat. ALSO: does this ring a bell?? some place in manhattan where the borscht is served ice cold and blended with sourcream and you drink it to go out of a paper or styrofoam cup. saw a picture of it many years ago in NEW YORK magazine.

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    1. I had Borscht once at Prune one summer, it was and see if they serve it

      1. When you say "homemade," are you restricting your search to shops, or are you also interested in good restaurant versions that taste authentic?

        1. Veselka, 2nd Ave. @ 9th St., makes a killer red borscht, with lots of beef and a dozen other ingredients, including fava beans. With sour cream or yoghurt, it's a meal and a half. They usually serve it hot, but they may make it cold in the summer.

          However, you should NEVER eat there, but only get a quart for takeout. The atmosphere, noise level, crowding and service are the pits.

          B&H dairy, a couple of blocks down, makes an excellent (and of course meatless) cold borscht. Their sour cream is the thickest and most wonderful I've ever had, and they serve it with amazing, golden challah.

          Yonah Schimmel's borscht is good, but very thin.

          1. You should go to Williamsburg or Greepoint. If you take the L to Bedford Avenue, and then walk South on Bedford, you'll find exactly what you're looking for at a place called S&B - on that first block between N.6 & N.7

            In Greenpoint, just a few blocks away - pretty much every Polish joint will serve this cold in the summer, and hot in the winter....but it will be in a bowl, not a cup.