Kasha Varnishkes

Name: Kasha Varnishkes
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cups chopped onions, or more; 1/2 cup rendered chicken fat or olive oil; 3/4 cup kasha (buckwheat groats); Salt and ground black pepper; 1/2 pound farfalle (bow-tie) or other noodles.

By Mark Bittman

Total Time: 30 minutes
Rating: 4(505)
Comments: Read comments

Kasha, toasted hulled buckwheat, is not what you would call versatile. But kasha varnishkes — kasha, noodles (typically bow ties), loads of slow-cooked onions and fat — is an amazing dish, one I used to beg my grandmother and mother to make for me, one that shows kasha in a light that does not shine on it elsewhere, at least in my repertory.

Featured in: Kasha Shows Off With a Bow Tie Flourish

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Ingredients

Yield:4 servings

2cups chopped onions, or more
½cup rendered chicken fat or olive oil
¾cup kasha (buckwheat groats)
Salt and ground black pepper
½pound farfalle (bow-tie) or other noodles.

Ingredient Substitution Guide

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Preparation

Step 1
Put onions in a large skillet with a lid over medium heat. Cover skillet and cook for about 10 minutes, until onion is dry and almost sticking to pan. Add fat or oil, raise heat to medium high and cook, stirring occasionally, until onion is nicely browned, at least 10 minutes or so longer.
Step 2
Meanwhile, bring a large pot of water to a boil. In a separate, medium saucepan, bring 1½ cups water to a boil, stir in the kasha and about a teaspoon of salt. Cover and simmer until kasha is soft and fluffy, about 15 minutes. Let stand, off heat and covered.
Step 3
Salt the large pot of boiling water and cook noodles until tender but still firm. Drain and combine with the onions and kasha, adding more fat or oil if you like. Season with salt and lots of pepper and serve immediately.

Ratings

4 out of 5

505 user ratings

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Comments

Wendy Heppt7 years ago

The additional (and very easy) step of toasting the kasha with egg brings kasha varnishkes up a notch so the end result is fluffy and not a mush: beat an egg (or two egg whites) and mix with raw kasha, then toast in a dry non stick pan until the groats are golden and dry.

AbiGezunt7 years ago

I must agree with the others who have noted you can add less fat (i prefer extra-light olive oil), and use a broth, e.g. chicken, to bring this up a notch. Toasting the kasha with egg is also a great addition. To add yet another layer of flavour, i add caramelized sweet onions. My husband loves the addition of sauteed mushrooms, and whole wheat farfalle as well. Kasha varnishkes is great all year round.

David Yee7 years ago

Growing up Jewish (I know, bizarre with a Chinese last name), I can honestly say that the moedim are no time to spare the fat (in fact, commands are there to eat the fat, drink the sweet).

Plus, if you have all your Jewish friends over, a greasy meal is the perfect start to 2,3,4, okay 5 or more bottles of wine!

I like the fact that they represent true Ashkenazi heritage by acknowledging that chicken fat was the primary source of fat for many prior to modern commerce.

Stan2 months ago

Eggsellent, but definitely coat the buckwheat groats with a beaten egg. It ain’t kosher otherwise. ;-)

Mark Horn2 months ago

I've never seen a recipe for this dish that doesn't include mixing a raw egg into the kasha and then stirring it while it cooks in a skillet before adding liquid—preferably chicken broth. This recipe is a fail for this traditional dish.

jenny2 months ago

Must cook the kasha in egg— and don’t forget the mushrooms! Essential!

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