Kasha varnishkes
Kasha varnishkes, from above
Non vegEggEastern Europe

Kasha varnishkes

Toasted buckwheat, bow tie pasta and deeply browned onions. Humble, nutty, quietly addictive.

50 minTime
17 gProtein each
mildSpice
Grandma's kasha2 chapters · 1 min read

Make it your way

Grandma's wayKasha, bow ties and onions cooked in schmaltz.
The original
512kcalsame
17 gproteinsame
9 gfibresame
50minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Buckwheat groats1 cup
Egg1, beaten
Vegetable stock (vegetable broth)2 cups (chicken stock is traditional)
Pasta200 g bow tie pasta
Onion3, sliced
Button mushroom200 g, sliced
Cooking oil (vegetable oil)3 tbsp (or schmaltz)
Saltto taste
Black pepper½ tsp

Method

4 steps
  1. 1Cook the onions in the oil slowly until deep brown, then add the mushrooms and cook until golden.
  2. 2Stir the beaten egg into the kasha and toast in a dry pan, stirring, until the grains are dry and separate.
  3. 3Pour in hot stock, cover and simmer on low until absorbed.
  4. 4Boil the pasta, drain and toss with kasha, onions, mushrooms, salt and lots of pepper.
Serve it like this

Pile into a warm bowl and crown with extra browned onions. Serve alongside braised meat or on its own.

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Make it a meal

What goes with Kasha varnishkes: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
With a main Brisket270 min
On the side Chopped liver50 min
On the side Potato kugel100 min
To drink Jaljeera15 min
Something sweet Lokshen kugel80 min
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