East Village staple Veselka has been dishing out gorgeous bowls of steaming borscht for 50 years, a milestone they're celebrating this year. For 30 years, the same woman has been tirelessly prepping pounds and pounds of beets, onions, carrots and other savories for the iconic Ukrainian soup. Meet Malgorcata Sibilski—the subject of this charming New Yorker video—without whom the restaurant would not be able to serve up the 5,000 gallons of bright red soup they sell in a year.
It takes Sibilski two days, multitudes of ingredients and lots of enormous pots to brew up the 80 to 100 gallons of the hearty soup needed for service. That's what you need if you're guaranteeing 24-hours of beety goodness.